Chilli Filling

  • 1 tbsp sunflower oil
  • 1 small onion, chopped
  • 2 tsp hot chilli powder
  • 2 tsp ground cumin
  • 250g minced beef
  • 85g tomato pure
  • 150ml beef stock
  • Large pinch of ground cinnamon
  • 200g kidney beans, drained and rinsed

Pastry Cases

  • 450g pack ready rolled shortcrust pastry
  • A little flour for dusting

Mash Topping

  • 1 large potato, peeled, cut into chunks
  • 3 tbsp soured cream
  • 2 tbsp chopped chives


  1. Make the chilli filling. Heat the oil in a frying pan, fry onion for 5 minutes until soft. Add the chilli powder and cumin, cook for 1 minute, then tip in the mince and cook for a few minutes. Add the tomato puree, stock and cinnamon, stir, bring to the boil, then reduce the heat and simmer for 15 minutes. Add the kidney beans and cook for 5 minutes or until there is very little liquid left, then remove from the heat and allow to cool.
  2. Preheat the oven to 200°C/400°F. Lightly dust a work surface with flour, roll out half the pastry to approx 30 x 40cm and use a cutter to stamp out 15 rounds. Place into silicone moulds, prick the bases with a fork. Repeat with the other half of the pastry and bake for 8-10 minutes until golden. Remove from the oven and transfer to a wire rack to cool.
  3. Meanwhile, cook the potato in boiling water until tender then drain and mash with the soured cream. Season and stir through the chives. Spoon 1-2 tsp of the chilli into each pastry case then top with 1 tsp of mash. Return to the oven for 10 minutes.