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• 450g Ready rolled shortcrust pastry
• 1 tablespoon Sunflower Oil
• 1 small Onion
• 2 tsp Hot Chilli Powder
• 2 tsp Ground Cumin
• 250g Minced Beef
• 85g Tomato Puree
• 150ml Beef Stock
• Pinch Ground Cinnamon
• 200g Kidney Beans
• 1 large Potatoes
• 3 tablespoons Sour Cream
• 2 tablespoons Chopped Chive

step 1

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.

step 2

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.

step 3

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.