Mini chilli beef pies

Mini chilli beef pies

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(10 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

  • kcal137
  • 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

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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
    Kidney beans scattered on a white surface

    Kidney beans

    kid-nee beenz

    Native to the Americas, kidney beans are so called because of their shape and come in very…

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


  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, questions and tips

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7th Mar, 2014
Really easy and really tasty
7th Mar, 2014
This was very colourful and easy to make but I felt the sauce lacked depth. I would have liked it to have been richer.
7th Mar, 2014
Really easy and really tasty, Loved this recipe.
1st Dec, 2012
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.
19th Feb, 2011
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!
30th Dec, 2010
Made these for a supper party but wont be making again. Not impresses
trish17's picture
13th Jul, 2010
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.
22nd Oct, 2009
canapés recipe
6th Sep, 2009
I made these last christmas and they went down a treat. definately a recipe I will use again and again!
25th Jun, 2009
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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