Mini chilli beef pies
These hand-sized beef pies marry British pastry technique with Australian pub culture, where they're a beloved counter staple. The secret lies in blooming your spices in hot oil before adding the beef, a step that deepens the chilli and cumin's heat rather than letting them flatten into the meat. Ready-rolled pastry removes the barrier to making these at home, so you can focus on building a filling with real complexity in under an hour.
Instructions
step 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. step 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. step 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..
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