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Ingredients

  • 450g pack ready-rolled shortcrust pastry

For the quick chilli

For the mash

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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
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.

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