Mini chilli beef pies
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 5 (estimated)
Nutrition facts
- Protein11 %19 g
- Carbs43 %74 g
- Fat46 %35 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 683 kcal | 199 kcal |
| Protein | 19 g | 5.5 g |
| Carbs | 74 g | 21.5 g |
| Fat | 35 g | 10.2 g |
One serving is about 344 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty28/100
- Recipe completeness50/100
- Nutrition reliability
- High
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Beef - Australian
Ingredients
- 1 Onion (small)
- 1 Potato (large)
- 1 tablespoon Sunflower Oil
- 85 g Tomato Puree
- 2 teaspoons Ground Cumin
- 250 g Ground Beef
- pinches Cinnamon
- 150 ml Beef Stock
- 2 teaspoons Hot Chilli Powder
- 3 tablespoons Sour Cream
- 200 g Kidney Beans
- 2 tablespoons Chives
- 450 g Ready rolled shortcrust pastry
Instructions
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.
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