Mini chilli beef pies
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In mini chilli beef pies, Ready rolled shortcrust pastry, Sunflower Oil and small Onion are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1To 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.
- 2Heat oven to 200C/fan 180C/gas
- 3Using 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.
Nutrition
- Calories
- 504
- Protein
- 37.6g
- Carbs
- 33.8g
Recommended Equipment & Products
- Immersion blender
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Chef tips
To prevent a soggy bottom, ensure the filling is well-cooked and the liquids have fully reduced. It is best to let the filling cool slightly before placing it onto the chilled pastry. For a milder version for the kids, swap the chilli for sweet paprika.
Culinary reasoning
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In mini chilli beef pies, Ready rolled shortcrust pastry, Sunflower Oil and small Onion are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.