Mini chilli beef pies

Perfect party nibbles to impress your guests with
PREP 25 mins
COOK 1 hrs


  • calories 137
  • carbs 13
  • saturated fat 3
  • sugar 1
  • protein 4
  • fat 8
  • fibre 1
  • salt 0.33


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


  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.