Chilli con carne pies

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Golden puffy & spicy pies

Ingredients:

  • 500g mince
  • 2 tablespoons oil
  • 1 large onion, peeled, finely diced
  • 2 medium garlic cloves, finely chopped
  • 1 fresh jalapeno chilli, chopped (optional)
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme leaves
  • 1 ½ teaspoons chilli flakes
  • 2 teaspoons ground cumin
  • 1 can crushed tomato
  • 1 cup beef stock
  • 1 teaspoon of dark brown sugar
  • 400g can red kidney beans
  • 2 rolls puff pastry
  • 1 egg, lightly beaten
In a large frying or sauté pan on a medium heat add the oil and the diced onion, Cook gently, stirring occasionally for 4-5 minutes or until the onion is soft and just starting to change colour. Turn the heat to medium high. Add the mince, and fresh jalapeno chilli (if using it) stir squashing any lumps with a wooden spoon until the mince is brown and the  chilli are just starting to soften. Add the garlic and herbs and cook for another minute or until fragrant. Pour in the crushed tomatoes and stock, add the brown sugar, turn the heat up slightly bring to a fast simmer and cook for about 15 minutes or until the flavours combine and the sauce thickens slightly. Add the red kidney beans and cook for another 10 minutes or until the chilli is thick and most of the liquid has evaporated off. Check the seasoning, add salt and pepper to taste. Allow to cool. 

 Preheat oven to 190 C line 2 oven trays. Working with the pastry cut 10-12 even squares. Place 1 square of pastry on a board lined with baking paper to stop it sticking. Brush the edges with water. Divide the chilli into 10 or 12 portions and pile 1 portion in a high pile in the middle of the pastry leaving a gap near the edge of the pastry.  Tuck the pastry base edge up over the puff pastry top and crimp to make a rustic seal. Make 3 shallow cuts in the top of the pie and transfer to the prepared trays. Complete with the remaining pastry and chilli till you have around 6 medium sizes pies. Brush lightly with egg and bake in the preheated oven for about 25 minutes or until crisp and golden. Serve hot with a salad. You can easily freeze some for another day!

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