Mini chilli beef pies

• pack ready-rolled shortcrust pastry↗450g g
• sunflower oil↗1 tbsp tbsp
• small onion↗1

  chopped

• hot chilli powder↗2 tsp tsp
• ground cumin↗2 tsp tsp
• pack minced beef↗250g g
• tomato purée↗85g g
• beef stock↗150ml ml
• ground cinnamon↗large pinch

  large pinch

• kidney bean↗200g g

  drained and rinsed

• large potato↗1

  (about 250g/9oz), peeled and cut into chunks

• soured cream↗3 tbsp tbsp
• chopped chive2 tbsp tbsp

Step-by-step instructions

1. 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. 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. 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.