Mini chilli beef pies

Ingredients

• Ready rolled shortcrust pastry — 450 g
• Sunflower Oil — 1 tbsp
• Onion — 1 pcs
• Hot Chilli Powder — 2 tsp
• Ground Cumin — 2 tsp
• Minced Beef — 250 g
• Tomato Puree — 85 g
• Beef Stock — 150 ml
• Ground Cinnamon
• Kidney Beans — 200 g
• Potatoes — 1 pcs
• Sour Cream — 3 tbsp
• Chopped Chive — 2 tbsp

Steps

1. To make chilli, heat oil in a pan and fry onion for 5 mins until soft. Add spices; fry for 1 min. Stir in beef and cook for a few mins. Add tomato purée, stock and cinnamon. Give it a stir, bring to the boil, then simmer for 15-20 mins until very little liquid is left. Add beans 5 mins before the end of cooking. Check seasoning and cool.
2. Heat oven to 200C/fan 180C/gas 6. Using a 7cm pastry cutter, stamp out 12 circles from the pastry. Use to line a 12-hole mini muffin tray, prick the base of the pastry with a fork, and bake for 10 mins. Remove from oven and cool on a wire tray. Repeat with remaining pastry.
3. Meanwhile, cook the potato in boiling water until tender. Drain, mash with soured cream and seasoning, then stir through chives. Spoon 1-2 tsp of chilli mix into the pastry cases and top with a tsp of mash. Ruffle mash with a fork; return to the oven for 15 mins or until golden.