Mini chilli beef pies

Perfect party nibbles to impress your guests with

  • Prep:25 mins
    Cook:1 hrs
  • Serves 24
  • Easy

Nutrition per serving

  • kcal 137
  • fat 8g
  • saturates 3g
  • carbs 13g
  • sugars 1g
  • fibre 1g
  • protein 4g
  • salt 0.33g


  • 450g pack ready-rolled shortcrust pastry
  • 1 tbsp sunflower oil
  • 1 small onion, chopped
  • 2 tsp hot chilli powder
  • 2 tsp ground cumin
  • 250g pack minced beef
  • 85g tomato purée
  • 150ml beef stock
  • large pinch ground cinnamon
  • 200g kidney beans, drained and rinsed
  • 1 large potato (about 250g/9oz), peeled and cut into chunks
  • 3 tbsp soured cream
  • 2 tbsp chopped chives


Freeze ahead
Assemble the pies and leave to cool. Put in an airtight container or on a baking sheet, wrap with a double layer of cling film, then freeze for up to 1 month. Cook from frozen at 180C/fan 160C/gas 4 for 20 mins, finishing them off under the grill until the mash is golden.


  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.

  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.

  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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