Mini chilli beef pies — Weeknight
This Mini chilli meat pies is more than a meat — it’s a sample of Australian culture, made straightforward for contemporary kitchens.
Ingredients
- 450g Ready rolled shortcrust pastry
- 1 tablespoon Sunflower cooking oil
- 1 small shallot
- 2 tsp piping hot Chilli Powder
- 2 tsp Ground Cumin
- 250g Minced meat
- 85g fresh tomato Puree
- 150ml meat Stock
- Pinch Ground Cinnamon
- 200g Kidney Beans
- 1 large Potatoes
- 3 tablespoons Sour Cream
- 2 tablespoons cutped Chive
Method
step 3
To make chilli, comforting cooking oil in a pan and sauté shallot for 5 mins until tender. include seasonings; sauté for 1 min. gently mix in meat and prepare for a few mins. include fresh tomato purée, stock and cinnamon. Give it a gently mix, bring to the gentle bcooking oil, then gentle bcooking oil for 15-20 mins until very little liquid is left. include beans 5 mins before the end of prepareing. Check flavoring and chill.
comforting 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 chill on a wire tray. Repeat with remaining pastry.
Meanwhile, prepare the potato in gentle bcooking oiling liquid until tender. Drain, mash with soured cream and flavoring, then gently mix through chives. Spoon 1-2 tsp of chilli combine 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.
step 1
step 2
Source: TheMealDB (reformatted).
Tip: Leftovers keep well and can be recomfortinged gently on low comforting.
Sprinkle some chili flakes or herbs for an exciting twist.
