Mini chilli beef pies

Ingredients

• 450 g pack ready-rolled shortcrust pastry 
• 1 tbsp unrefined sunflower oil 
• 1 small onion chopped
• 2 tsp chilli powder hot
• 2 tsp ground cumin 
• 250 g pack beef minced
• 85 g tomato purée 
• 150 ml beef stock 
• 1 large pinch ground cinnamon 
• 200 g kidney bean drained and rinsed
• 1 large potatoes peeled cut into chunks ( 250g 9oz)
• 3 tbsp soured cream 
• 2 tbsp chive chopped

Equipment

• frying pan
• oven
• pastry cutter
• mini muffin tray

Directions

1. To make chilli, heat oil in a pan and fry onion for 5 mins until soft.
2. Add spices; fry for 1 min. Stir in beef and cook for a few mins.
3. Add tomato pure, stock and cinnamon. Give it a stir, bring to the boil, then simmer for 15-20 mins until very little liquid is left.
4. Add beans 5 mins before the end of cooking. Check seasoning and cool.
5. 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.
7. Remove from oven and cool on a wire tray. Repeat with remaining pastry.
8. Meanwhile, cook the potato in boiling water until tender.
9. 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.