Mini Chilli Beef Pies Recipes

CHILLI BEEF PIES

Steps:

• Get your pastry out of the freezer the day before to defrost, and bring it up to room temperature before you start cooking the pie filling.
• Heat the oil in a large pan to medium hot. Add in the beef mince and break up with your spatula (or hands) so there are no clumps of meat. Leave to take on a little colour then add in the tomatoes, garlic, tomato puree and chilli powder.
• Let simmer for 30-40 minutes before adding in the beans and the stock cube. The sauce should have thickened up nicely by this point but if it still looking too wet, stir in a little cornflour mixed with a splash of cold water and let simmer for another minute or two.
• Roll out the shortcrust pastry to the thickness of a £1 coin (about 3mm) and line individual pie dishes with, leaving a little overhang of pastry on the edges. Fill each one with the chilli, brush the edges with beaten egg mixture or milk. Roll out the puff pastry and cut a circle out with a glass or small bowl to fit the top of each pie. Lay on the puff lid, crimp the two pastry's together with your fingers and stab a little hole in the middle of each pie to allow steam to escape during baking.
• Brush the pastry lids with the egg wash or milk and sprinkle with a little crunchy sea salt for even more flavour.
• Pop into a oven preheated to 180/350/gas 4, and bake for 25-30 minutes or until the tops are golden brown.
• Serve hot with mash & veg, and any leftover pies can be cooled and popped cold into a lunch box or frozen for another day.

MINI CHILLI BEEF PIES

Steps:

• 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.
• 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.
• 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.

CHILLI BEEF SHEPHERD'S PIE

Steps:

• Heat the oil in a large frying pan, then soften the onion with 1 tsp cumin for a few mins. Push the onion to the edge of the pan, add the beef, then brown well, breaking up the lumps as you go. Add the garlic, kidney beans, chopped tomatoes and half a can of water, season and cover, then simmer for 20 mins.
• Meanwhile, cook the parsnips in boiling salted water until tender, drain well, then mash with some freshly milled black pepper and a little salt. Heat the grill to high. Tip the chilli mince into a large ovenproof dish, spoon over the mash, scatter with the remaining cumin seeds, then grill for 5 mins until golden.

IMPOSSIBLY EASY CHILI PIE

Steps:

• Heat oven to 400°F. Spray 9-inch pie plate with cooking spray. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in cut-up tomatoes, onion and chili seasoning mix. Spread in pie plate. Sprinkle with olives and cheese.
• In medium bowl, stir Bisquick mix, milk and eggs with wire whisk or fork until blended. Pour into pie plate.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve with sour cream, lettuce and chopped tomatoes.

BEEF CHILI PIE

Steps:

• In a skillet, cook beef and green pepper over medium heat until the meat is no longer pink; drain. Add the beans, tomatoes, water, onion, chili powder, cinnamon and cloves. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the brown sugar. Simmer, uncovered, for 12-15 minutes or until liquid is almost absorbed; stir in potato flakes., Meanwhile, on a floured surface, roll one portion of pastry to fit the bottom and up the sides of an ungreased 8-in. square baking dish. Transfer pastry to dish; trim edges. Sprinkle lettuce and 1/2 cup cheese over crust. Top with half of the beef mixture and 3/4 cup cheese, then remaining beef mixture and cheese. Roll out remaining pastry to fit top of dish. Place over filling. Trim edges; seal with a fork. Cut slits in pastry. Brush with butter and sprinkle with sesame seeds., Bake at 400° for 25-30 minutes or until golden brown. Let stand for 5 minutes before cutting. Serve with remaining lettuce.