Mini chilli beef pies (Australian Beef)

step 1
To make chili, heat oil in a frying pan and fry the onion for 5 minutes until soft. Add spices; fry for 1 min. Add the meat and cook for a few minutes. Add the tomato puree, broth and cinnamon. Stir, bring to the boil and then simmer for 15 to 20 minutes until very little liquid remains. Add the beans 5 minutes before the end of cooking. Check seasoning and let cool.

step 2
Heat the oven to 200°C/fan 180°C/gas 6. Using a 7cm pastry cutter, cut out 12 circles from the dough. Use to line a 12-hole mini muffin pan, prick the bottom of the dough with a fork and bake for 10 minutes. Remove from the oven and cool on a wire tray. Repeat with remaining dough.

step 3
Meanwhile, cook the potato in boiling water until tender. Drain, mash with sour cream and season, then add the chives. Pour 1-2 teaspoons of chili mixture into the puff pastry crusts and top with a teaspoon of puree. Mash puree with a fork; Return to oven for 15 minutes or until golden brown.

foods：
450 g of already laminated shortcrust pastry
1 tablespoon sunflower oil
1 small onion
2 teaspoons hot chili powder
2 teaspoons ground cumin
250 g minced meat
85 g tomato puree
150 ml beef broth
A pinch of ground cinnamon
200 g beans
1 large potato
3 tablespoons sour cream
2 tablespoons chopped chives