Mini chilli beef pies Recipe

Warm the sunflower oil in a pan over medium heat, then add the chopped onion. Cook for about 5 minutes, stirring occasionally, until it's softened and translucent. Stir in the hot chilli powder and ground cumin, and let them cook for just 1 minute until fragrant. Add the minced beef, breaking it up with a spoon, and cook for a few minutes until it's browned all over.

Pour in the tomato purée, beef stock, and a pinch of ground cinnamon. Stir everything together, bring the mixture to a boil, then reduce the heat and let it simmer gently for 15 to 20 minutes, until most of the liquid has evaporated and the chilli is thick. Stir in the kidney beans during the last 5 minutes of simmering.

Taste and adjust the seasoning if needed, then set the chilli aside to cool completely.

Preheat your oven to 200°C (180°C fan / gas mark 6). Unroll the shortcrust pastry and use a 7cm pastry cutter to stamp out 12 circles. Carefully press each pastry circle into a 12-hole mini muffin tray. Prick the base of each pastry case several times with a fork to prevent puffing.

Bake for 10 minutes, then remove the tray from the oven and let the pastry cases cool on a wire rack. If you have remaining pastry, repeat the process.

While the pastry cases cool, boil the potato in salted water until it's completely tender when pierced with a fork. Drain thoroughly, then mash the potato with the sour cream and season to taste. Fold in the chopped chives.

Spoon 1 to 2 teaspoons of the cooled chilli mix into each pastry case, then top with about 1 teaspoon of the chive mash. Use a fork to gently ruffle the mash topping, then return the pies to the oven for another 15 minutes, or until the mash is golden brown and heated through.