Ingredients
- Minced Beef (250g)
- Ready rolled shortcrust pastry (450g)
- Kidney Beans (200g)
- Onion (1 small)
- Hot Chilli Powder (2 tsp)
- Ground Cumin (2 tsp)
- Tomato Puree (85g)
- Beef Stock (150ml)
- Ground Cinnamon (Pinch)
- Potatoes (1 large)
- Sour Cream (3 tablespoons)
- Chopped Chive (2 tablespoons)
- Sunflower Oil (1 tablespoon)
Instructions
Steps
- In a pan, heat sunflower oil and sauté onion for about 5 minutes until it becomes soft. Add hot chilli powder and ground cumin, frying for an additional minute. Incorporate minced beef and cook briefly until browned. Mix in tomato puree, beef stock, and a pinch of ground cinnamon. Bring this mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes until most of the liquid has evaporated. Stir in kidney beans 5 minutes before finishing. Season to taste and allow to cool.
- Preheat your oven to 200°C (fan 180°C or gas mark 6). Using a 7 cm pastry cutter, cut out 12 circles from the ready rolled shortcrust pastry. Line a 12-hole mini muffin tray with these circles, prick the bottom of each pastry shell with a fork, and bake for 10 minutes. Remove from the oven and cool on a wire rack. Repeat with any remaining pastry.
- While the pastry is cooling, boil potatoes until tender. Drain and mash them together with sour cream and a pinch of seasoning. Stir in chopped chives. Spoon 1-2 teaspoons of the beef chilli mixture into each pastry case, then top with a teaspoon of the mashed potato. Use a fork to ruffle the mashed potato. Return to the oven for an additional 15 minutes or until golden.