Mini chilli beef pies
Mini chili beef pies are a delightful Australian dish that packs a flavorful punch. These savory pastries are filled with a spicy mixture of beef and aromatic spices, making them the perfect bite-sized treat for any occasion. Enjoy the delicious combination of flaky crust and zesty filling in this satisfying recipe!
By API | Prep: 15 min | Cook: 60 min | Serves: 4
Tags: Dinner, Snack, British, Pie, Nut-Free
Ingredients
- 450 g shortcrust pastry
- 10 pcs sunflower oil
- 2 pcs onion
- 2 tbsp chilli powder
- 2 tsp cumin
- 250 g beef
- 85 tbsp tomato puree
- 150 cup beef stock
- 1 tsp cinnamon
- 200 g kidney beans
- 4 g potatoes
- 30 ml sour cream
- 2 tbsp chives
Instructions
- Pour oil into a skillet and warm it up.
- Sauté the onion for 5 minutes until it becomes tender.
- Incorporate the spices and cook for an additional minute.
- Add the beef and allow it to brown for a few minutes.
- Mix in the tomato purée, stock, and cinnamon.
- Combine the ingredients and bring the mixture to a boil.
- Reduce the heat and let it simmer for 15-20 minutes until most of the liquid has evaporated.
- Introduce the beans 5 minutes before cooking is complete.
- Taste and adjust the seasoning, then let the chili cool.
- Preheat the oven to 200C/fan 180C/gas mark 6.
- Use a 7cm pastry cutter to create 12 circles from the pastry.
- Place the pastry circles into a 12-hole mini muffin tray.
- Use a fork to prick holes in the bottom of the pastry.
- Bake the pastry for 10 minutes.
- Take the tray out of the oven and allow to cool on a wire rack.
- Repeat the process with the remaining pastry.
- Boil the potato in water until it is soft.
- Drain the potato and mash it together with soured cream and seasoning.
- Fold in chives to the mashed potato.
- Place 1-2 teaspoons of the chili mixture into each pastry case.
- Add a teaspoon of mashed potato on top of each.
- Use a fork to create a textured surface on the mash.
- Put them back in the oven and bake for 15 minutes or until golden brown.