Mini Beef Chili Pies
Delicious crispy mini pies filled with a hearty spicy beef chili and topped with creamy mashed potatoes. An authentic, gourmet, and flavorful Australian recipe.
🛒 Ingredients
12 servings
- 16 oz ready-to-use pie crust
- 1 tbsp sunflower oil
- 1 small onion
- 2 tsp hot chili powder
- 2 tsp ground cumin
- 9 oz ground beef
- 3 oz tomato paste
- 2/3 cup beef broth
- 1 pinch ground cinnamon
- 7 oz canned kidney beans, drained
- 1 large potato
- 3 tbsp sour cream or crème fraîche
- 2 tbsp chopped chives
- Salt and pepper
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Watch the original video
Watch on TikTokDirections
- 1
Prepare the chili: heat the oil and sauté the onion for 5 minutes. Add the chili powder and cumin, and cook for 1 minute. Add the ground beef and cook for a few minutes. Pour in the tomato paste, broth, and cinnamon. Bring to a boil and simmer for 15-20 minutes until the liquid has reduced. Stir in the beans 5 minutes before the end. Let cool.
- 2
Preheat the oven to 400°F. Cut 12 circles from the dough using a 2.75-inch cookie cutter. Line the 12 cups of a mini muffin tin, prick the bottoms with a fork, and bake for 10 minutes. Let cool on a wire rack. Repeat with the remaining dough.
- 3
Cook the potato in boiling water until tender. Drain and mash with the sour cream or crème fraîche, then season with salt and pepper. Fold in the chives.
- 4
Fill each pastry crust with 1-2 teaspoons of chili. Top with 1 teaspoon of mashed potatoes, using a fork to create a textured pattern on top. Bake for 15 minutes until golden brown.
💡 Chef's Tip
The chili can be prepared the day before for more flavor. Let it cool completely before filling the pies to prevent the pastry from getting soggy. Use canned beans to save time.
