Mini Chili Beef Pies

Ingredients

• 450 g shortcrust pastry
• 1 tbsp sunflower oil
• 1 onion
• 2 tsp hot chili powder
• 2 tsp ground cumin
• 250 g ground beef
• 85 g tomato paste
• 150 ml beef broth
• 1 pinch ground cinnamon
• 200 g kidney beans
• 1 potato
• 3 tbsp sour cream
• 2 tbsp chives

Steps

1. Heat oil in a pan, then fry chopped onion for 5 minutes until soft. Add chili powder and cumin, frying for 1 minute more.
2. Stir in ground beef and cook for a few minutes until browned. Add tomato paste, beef broth, and cinnamon; bring to a boil, then simmer for 15-20 minutes until most liquid has evaporated. Add kidney beans 5 minutes before the end of cooking. Cool the chili mixture.
3. Preheat oven to 200C (180C fan). Use a 7cm pastry cutter to stamp out 12 circles from the pastry. Line a 12-hole mini muffin tray with the pastry circles, prick the bases with a fork, and bake for 10 minutes. Cool on a wire rack.
4. Meanwhile, boil the potato until tender. Drain, mash with sour cream, and season. Stir in chopped chives.
5. Spoon 1-2 teaspoons of the cooled chili mixture into each pastry case. Top with a teaspoon of the chive mashed potato, ruffling the mash with a fork.
6. Return the pies to the oven and bake for 15 minutes, or until golden brown.