Mini chilli beef pies

Steps

1. 1

   To make the chilli, heat oil in a pan and fry onion for 5 minutes until soft. Add chilli powder and cumin; fry for 1 minute. Stir in beef and cook for a few minutes. Add tomato purée, stock and cinnamon; bring to a boil, then simmer for 15-20 minutes until very little liquid is left. Add kidney beans 5 minutes before the end of cooking. Check seasoning and cool.

2. 2

   Preheat the oven to 200C (180C fan / gas mark 6). Using a 7 cm pastry cutter, stamp out 12 circles from the pastry. Line a 12-hole mini muffin tray with pastry, prick the bases with a fork, and bake for 10 minutes. Remove from oven and cool on a wire rack. Repeat with remaining pastry.

3. 3

   Meanwhile, cook the potatoes in boiling water until tender. Drain, mash with sour 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. Fluff the mash with a fork; return to the oven for 15 minutes or until golden.