- 450g pack ready-rolled shortcrust pastry
For the quick chilli
- 1 tbsp 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
Native to the Americas, kidney beans are so called because of their shape and come in very…
For the mash
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.
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.
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.
Freeze aheadAssemble 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.