Mini chilli beef pies

Mini chilli beef pies

Perfect party nibbles to impress your guests with

Difficulty and servings

Easy

24

Easily doubled

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 1 hr

Freezable

Method

  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.
Try

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.

Per serving

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

Recipe from Good Food magazine, January 2007.

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Latest comments and suggestions

  • Binder photo Graham

    06 December 2007

    Graham rated this recipe

    5 stars

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  • Binder photo Vicki

    31 December 2007

    Vicki rated and commented on this recipe

    4 stars

    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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  • Binder photo 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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  • Binder photo gillyf

    05 August 2008

    gillyf rated this recipe

    2 stars

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  • Binder photo O'Brien

    21 November 2008

    O'Brien rated and commented on this recipe

    5 stars

    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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  • Binder photo Lynn

    16 December 2008

    Lynn rated and commented on this recipe

    1 stars

    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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  • Binder photo 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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  • Binder photo 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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  • Binder photo Celia

    25 June 2009

    Celia rated this recipe

    5 stars

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  • Binder photo teri

    06 September 2009

    teri rated and commented on this recipe

    5 stars

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

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  • Binder photo CHEFWALED

    22 October 2009

    CHEFWALED commented on this recipe

    canapés recipe

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  • Binder photo trish17

    13 July 2010

    trish17 rated and commented on this recipe

    5 stars

    An absolutely delicious and innovative addition to any buffet - made mine for my Mum's birthday party last year - one year later I've been asked by friends and family to include them in this year's birthday party menu as well! Will have a go at other fillings this time as well.

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  • Binder photo Colette Keenan

    30 December 2010

    Colette Keenan commented on this recipe

    Made these for a supper party but wont be making again. Not impresses

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  • Binder photo Belkey

    19 February 2011

    Belkey rated and commented on this recipe

    3 stars

    I think that these have great potential, but would agree with Lynn's comments about the pastry rising - ideally they should be baked blind, but that is rather a faff with such small cases. I have a lot of chilli left over as I could not fit enough in. I also thought that the chilli could have more "oomph" as you only get a small taste of it. I will not be put off, but shall rework the recipe and give it another shot!

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  • Binder photo Rachel

    01 December 2012

    Rachel commented on this recipe

    These were amazing - a great success. Far too much filling left, but froze in portions to be used again. Will definitely make again and again.

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Difficulty and servings

Easy

24

Easily doubled

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 1 hr

Freezable

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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Per serving

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

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