This tasty chilli con carne pie makes great family food, and what’s more, it can be served all year round. It could also become a family favourite! These chilli con carne pies are so tasty and because their filling includes red kidney beans they are really cost effective.
chilli con carne pie
- 500g Ritchies hamburger mince (made of pure beef)
- 2 tablespoons olive oil
- 1 large onion, peeled, finely diced
- 2 medium garlic cloves, finely chopped
- 1 fresh jalapeno chilli, chopped( optional)
- ½ red capsicum, deseeded and finely chopped
- 2 tablespoons fresh chopped oregano leaves or 2 teaspoons dried oregano
- 1 tablespoon fresh chopped thyme leaves or 1 teaspoon dried thyme leaves
- 2 bay leaves
- 1 ½ teaspoons chilli flakes
- 2 teaspoons ground cumin
- 2 cups tomato passâta
- 1 cup beef stock
- 1 teaspoon of dark brown sugar
- 400g can red kidney beans
- 3 square sheets frozen puff pastry
- 3 square sheets frozen shortcrust pastry
- 1 egg, lightly beaten
chilli con carne pie method
In a large frying or sauté pan on a medium heat add the olive 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 hamburger mince, capsicums and fresh jalapeno chilli (if using it) stir squashing any lumps with a wooden spoon until the mince is brown and the capsicum and 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 190oC line 2 oven trays.
Working with the shortcrust pastry first, cut a sheet of pastry into 4 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 12 and pile 1 portion in a high pile in the middle of the pastry leaving about 3cms clear round the edge.
Cut a sheet of puff pastry in 4 and gently mould 1 square around the chilli filling and gently stick it down to the shortcrust base. Tuck the shortcrust 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 12 small pies.
Brush lightly with egg and bake in the preheated oven for about 25 minutes or until crisp and golden.
Serve hot with sour cream and a salad. As this recipe makes 12 small pies, freeze some for an easy meal at a later date.
Makes 12. Preparation time 30 minutes. Cooking time 55 minutes.