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Recipe by Cathryn Evans

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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.

Per serving

137 kcalories, protein 4g, carbohydrate 13g, fat 8 g, saturated fat 3g, fibre 1g, salt 0.33 g

Latest comments and suggestions

• Graham

  06 December 2007

  Graham rated this recipe

  

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• Vicki

  31 December 2007

  Vicki rated and commented on this recipe

  

  Made these for tea. But didn't do mini pies. Used small pie dishes. I doubled the ingredients and this made enought for 8 pies. 4 which I've put in the freezer. So will let you know at later date how they freeze. The whole family really enjoyed them. Although my eldest thought there was too many kidney beans. And must admit beans did seem big for small pies. Might try baked beans next time.

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• Sliverwolf

  03 January 2008

  Sliverwolf commented on this recipe

  Made these in advance for my Boxing Day party and froze them before hand. Cooked them from frozen and they came out really well. They were very popular particularly amongst the men. I did change the recipe slightly by only adding one teaspoon of hot chilli powder and replacing the second with half a red scotch bonnet chilli. i think next time I make them I will only use fresh chillis as I think they taste better than chilli powder.

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• gillyf

  05 August 2008

  gillyf rated this recipe

  

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• O'Brien

  21 November 2008

  O'Brien rated and commented on this recipe

  

  Made these for new year's eve last year and got compliments all round. On the food plan for this year as well

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• Lynn

  16 December 2008

  Lynn rated and commented on this recipe

  

  My first Good Food disaster!! Confident that I followed the recipe correctly but found that the ready-made pastry rose up even though I pricked the base. Also the 7cm cutter seemed too large for the mini muffin tin that I bought. Tried again with smaller cutter but the pastry still rose and left no space for the filling. Not wanting to waste the filling I bought more pastry and tried rolling it more thinly. Didn't make any difference. Think I should have tried baking beans but my patience and time available had ran out by then!!!

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• Laine

  16 December 2008

  Laine commented on this recipe

  absolutely delicious, easy to make, a very good party appetiser & quite filling. No waste. Will definitely make again!

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• Celia

  25 June 2009

  Celia commented on this recipe

  A fantastic hot canape, I've done lots of variations finely chopped beef and kidney. Finely diced chicken and tarragon in white wine sauce, and finely chopped veggies in an onion and red wine sauce. YUM !! Thank you.

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• Celia

  25 June 2009

  Celia rated this recipe

  

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• teri

  06 September 2009

  teri rated and commented on this recipe

  

  I made these last christmas and they went down a treat. definately a recipe I will use again and again!

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• CHEFWALED

  22 October 2009

  CHEFWALED commented on this recipe

  canapés recipe

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Ingredients

• 450g pack ready-rolled shortcrust pastry

FOR THE QUICK CHILLI

• 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

FOR THE MASH

• 1 large potato (about 250g/9oz), peeled and cut into chunks
• 3 tbsp soured cream
• 2 tbsp chopped chives

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Difficulty and servings

24

Easily doubled

Preparation and cooking times

Prep 25 mins

Cook 1 hr

Ingredients

• 450g pack ready-rolled shortcrust pastry

FOR THE QUICK CHILLI

• 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

FOR THE MASH

• 1 large potato (about 250g/9oz), peeled and cut into chunks
• 3 tbsp soured cream
• 2 tbsp chopped chives

Per serving

137 kcalories, protein 4g, carbohydrate 13g, fat 8 g, saturated fat 3g, fibre 1g, salt 0.33 g

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