Mini chilli beef & bean pies

Mini chilli beef & bean pies

If you've got any leftovers, these pies taste great cold.

By , 21 September 2015
Mini chilli beef & bean pies
  • Ready in: 80 mins
  • Serves: 16
  • Price: 40p per serving
Nutritional Info
Each 127g serving contains
  • Fat med
  • Saturates high
  • Sugars low
  • Salt med
  • Energy 1470KJ 351KCAL
of your reference intake.
Typical energy values per 100g: 1157kJ/276kcal.
  • 1 small onion, chopped
  • 1 tbsp sunflower oil
  • 500g pack Asda Lean Beef Steak Mince
  • 1 level tbsp chilli powder
  • 2 level tsp plain flour
  • 400g can Asda Chopped Tomatoes with Chilli
  • 2 tbsp tomato purée
  • 1 level tsp sugar
  • 400g can red kidney beans, drained and rinsed.
  • Flour, for rolling out
  • 750g Asda Chosen by you Ready to Roll Shortcrust Pastry
  • 1 medium egg, beaten
  • Gently fry the onion in the oil until soft. Add the mince and cook, stirring, until it changes colour. Stir in the chilli powder and flour.

  • Add the tomatoes, purée, sugar and beans. Partially cover, then simmer for 30 minutes, stirring occasionally.

  • Pre-heat the oven to 200C/180C Fan/Gas 6. Dust a surface with flour. Roll out the pastry and cut out 16 x 12cm rounds and 16 smaller ones for the lids. Line 2 muffin trays with the larger rounds, with the pastry overhanging.

  • Divide the chilli. Dampen the pastry edges with the egg. Place the lids on top and press with your fingers to seal. Make a hole in the lids, brush with egg and bake for 20-25 minutes.