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.
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.