These fun little pot pies are a breeze to make. Whip up a simple chilli con carne, spoon into serving dishes and add some kooky Halloween themed pastry toppers for a spooky twist on an old favourite.
Ingredients
- 1 tsp olive oil
- 1 brown onion diced
- 1 red capsicums diced
- 1 red chillies finely chopped
- 500 g beef mince
- 3 cloves garlic crushed
- 2 tsp ground cumin
- 1 tsp paprika
- 1 tsp ground cinnamon
- 1 tsp chilli powder
- 1 tsp salt
- 400 g crushed tomatoes
- 400 g red kidney beans
- 2 cups chicken stock (liquid)
- 2 sheets puff pastry defrosted
- 1 egg beaten
- 1 handful coriander chopped *to serve
Method
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Step 1Heat oil in a large pan over medium heat. Cook onion, capsicum and chilli for 4-5 minutes until onion has softened. Turn up heat, add beef and brown well. Add garlic, spices and salt and cook for a further minute. Add tomatoes and cook off for a minute or two, combining well. Drain and rinse kidney beans and add to pan with stock. Bring to the boil, reduce heat and simmer for 45 minutes. Add more stock or water if it becomes too dry.
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Step 2Meanwhile, preheat oven to 220C (200C fan-forced). Brush pastry sheets all over with beaten egg and fold in half to double thickness. Using either cookie cutters or a paper template, cut out desired shapes, adding on a ‘tab’ of pastry at the bottom to make it easy to insert into pies. Place on a tray lined with baking paper. Brush the tops with more egg and bake for 10-14 minutes until puffed and golden. Turn and cook for a further 2 minutes to brown the base.
Recipe Notes
For less heat, add less chilli powder.
You may need up to 3 sheets of pastry.
This recipe was created and photographed by Greer Worsley for Australia's Best Recipes.
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