Mini Beef Pies with Spicy Filling

Appetizing Australian-style mini pies with a piquant filling of seasoned ground beef, spices and beans, topped with creamy mashed potatoes and sour cream. The perfect dish for a festive table or a home dinner.

Ingredients

• 450 g Ready-made shortcrust pastry
• 1 tbsp Sunflower oil
• 1 pcs Onion
• 2 tsp Hot ground paprika
• 2 tsp Ground cumin
• 250 g Ground beef
• 85 g Tomato paste
• 150 ml Beef broth
• 1 pinch Ground cinnamon
• 200 g Canned beans
• 1 pcs Potatoes
• 3 tbsp Sour cream
• 2 tbsp Chives, chopped

Instructions

1. Heat the oil in a saucepan over medium heat. Chop and sauté the onion for about 5 minutes until soft. Add the hot paprika and cumin, cook for 1 minute, stirring frequently.
2. Add the ground beef to the saucepan and cook for several minutes until the color changes. Stir in the tomato paste, beef broth, and a pinch of cinnamon. Mix well, bring to a boil, and simmer for 15–20 minutes over low heat until the liquid has almost completely evaporated.
3. Add the beans 5 minutes before the end of cooking. Taste and season with salt and pepper as needed. Cool the filling to room temperature.
4. Preheat the oven to 200°C. Cut 12 circles of pastry, each 7 cm in diameter. Place them in a muffin tin, prick the bottom with a fork, and bake for 10 minutes. Remove and cool on a wire rack. Repeat with the remaining pastry.
5. Boil the potatoes in salted boiling water until tender. Drain, mash with sour cream, salt, and pepper. Add the chopped chives and mix well.
6. Spoon 1–2 teaspoons of the spicy beef filling into each baked pie. Top with 1 teaspoon of mashed potato and lightly press with a fork. Return the pies to the oven for 15 minutes until golden brown.