Mini chilli beef pies

1. For the chilli, heat the oil in a pan and fry the onion for 5 minutes until soft. Add the spices and fry for 1 minute. Stir in the beef and cook for a few minutes, then add the tomato purée, stock and cinnamon. Stir, bring to the boil, then simmer for 15 to 20 minutes until barely any liquid remains, adding the beans 5 minutes before the end. Check the seasoning and leave to cool.
2. Heat the oven to 200C/fan 180C/gas 6. Using a 7cm cutter, stamp 12 circles from the pastry and line a 12-hole mini muffin tray. Prick the bases with a fork and bake for 10 minutes, then cool on a wire tray. Repeat with the rest of the pastry.
3. Meanwhile, cook the potato in boiling water until tender, then drain and mash with the soured cream and seasoning, stirring through the chives. Spoon 1 to 2 tsp of chilli into each pastry case and top with a teaspoon of mash. Ruffle the mash with a fork and return to the oven for 15 minutes, until golden.

Tips from the ZestyPlate Kitchen

• Cook the chilli down until it is thick. Too much liquid will soften the pastry cases.
• Blind-bake the little cases first so they hold up as a sturdy, crisp base.
• Let the chilli cool before filling; it spoons into the cases far more neatly that way.
• Rough up the mash with a fork before baking so the peaks crisp and colour.