Mini chilli beef pies Recipe

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30 min


30 min

These tasty small and savoury meat pies can be served warm or cold with a crisp green salad. Perfect for a snack, packed lunch or picnic, you can make them as chilli-spiced as you like


  • 175g lean beef mince
  • 1 small onion, chopped
  • ½-1tsp hot chilli powder, to taste
  • 1 large ripe tomato, chopped
  • 50g cooked kidney beans
  • Salt and freshly ground black pepper
  • 250g shortcrust pastry
  • 1 egg, beaten, to glaze


  • Pre-heat oven to 200°C/400°F/Fan 180°C/Gas Mark 6.Lightly grease a 12 cup muffin or deep cup cake tin. Put the mince in a bowl and mix inthe onion, chilli to taste, tomato and kidney beans. Season well. Set aside.

  • Roll out the pastry thinly on a lightlyfloured surface. Using a 9cm round pastry cutter, stamp out 9 circles,reserving the trimmings. Gently press each circle into the tins. Put a portionof filling in each and pack down well to just below the pastry rim. Brush theexposed pastry with water.

  • Roll out the trimmings thinly and stamp out 9 x 6cm rounds, re-rolling asnecessary.  Press a circle of pastry ontop of each pie and pinch the edges together to seal. Make a hole in the centreof each and brush the tops with egg.

  • Bake in the oven for about 30 mins until golden and cooked through. Cool for 10mins, before carefully removing from the tins and transferring to a wire rack.Serve warm or allow to cool completely. Delicious with chilli tomato sauce and acrisp salad.

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Top Tip

This is a versatile recipe so you can change the filling to any minced meat, and add your own spices to taste. Replace the beans with sweetcorn if preferred.

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