chiLLi bEEF MiNi piES

These little beauties are great for serving if have family or friends drop in, or they make a really nice supper.

The chilli gives them a bit of a kick, but the creamy mash makes for a lovely contrast.

Thanks to the team at Lakeland for supplying this week’s tasty Sunday treat!

You’ll need:

1 small onion, chopped 2 tsp hot chilli powder 2 tsp ground cumin & pinch of cinnamon 250g minced beef, plus 150ml beef stock 85g tomato purée 200g kidney beans, drained and rinsed 450g pack ready rolled shortcrust pastry 1 large potato, peeled, cut into chunks 3 tbsp soured cream 2 tbsp chopped chives

Method:

1. To make the chilli filling, heat some oil in a frying pan, then fry onion for 5 minutes until soft. Add the chilli powder and cumin, cook for 1 minute, then tip in the mince and cook for a few minutes. Add the tomato puree, stock and cinnamon. Stir, bring to the boil, then reduce the heat and simmer for 15 minutes. Add the kidney beans and cook for 5 minutes or until there is very little liquid left, then remove from the heat and allow to cool.

2. Preheat the oven to 200C/400F. Lightly dust a work surface with flour, roll out half the pastry to approx 30 x 40cm and use a cutter to stamp out 15 rounds. Place into silicone moulds, prick the bases with a fork. Repeat with the other half of the pastry and bake for 8-10 minutes until golden. Remove from the oven and transfer to a wire rack to cool.

3. Meanwhile, cook the potato in boiling water until tender then drain and mash with the soured cream. Season and stir through the chives. Spoon 1-2 tsp of the chilli into each pastry case then top with a teaspoon of mash. Return to the oven for 10 minutes.