Mini chilli beef pies

Mini chilli beef pies

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(9 ratings)

Prep: 25 mins Cook: 1 hr


Perfect party nibbles to impress your guests with

Nutrition and extra info

  • Freezable
  • Easily doubled

Nutrition per serving

  • kcalories137
  • fat8g
  • saturates3g
  • carbs13g
  • sugars1g
  • fibre1g
  • protein4g
  • salt0.33g
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  • 450g pack ready-rolled shortcrust pastry

For the quick chilli

  • 1 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 small onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tsp hot chilli powder
  • 2 tsp ground cumin



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 250g pack minced beef
  • 85g tomato purée
  • 150ml beef stock
  • large pinch ground cinnamon
  • 200g kidney bean, drained and rinsed

For the mash

  • 1 large potato (about 250g/9oz), peeled and cut into chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 3 tbsp soured cream
  • 2 tbsp chopped chive

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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.

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Comments (15)

Katherine@Cheaperseeker's picture

Really easy and really tasty

Katherine@Cheaperseeker's picture

This was very colourful and easy to make but I felt the sauce lacked depth. I would have liked it to have been richer.

Katherine@Cheaperseeker's picture

Really easy and really tasty, Loved this recipe.

rbaillierb's picture

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.

eleanormayo's picture
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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!

horizon1's picture

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

trish17's picture
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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.

chefwaled's picture

canapés recipe

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

cookofthehouse's picture
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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.

laine1223's picture

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

lynnhulme's picture
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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!!!

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

sliverwolf's picture

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.

vickimaybishop's picture
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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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