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Mini chilli beef pies

Mini chilli beef pies

Rating: 4 out of 5.11 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 24

Perfect party nibbles to impress your guests with

  • Easily doubled
  • Freezable
Nutrition: per serving
low insalt0.33g


  • 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


  • 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.

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.

Recipe from Good Food magazine, January 2007

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Rating: 4 out of 5.11 ratings

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