1 small onion,chopped
1 tbsp oil
500g pack mince
1 tbsp chilli powder
2 tsp plain flour
400g can chopped tomatoes with chilli
2 tbsp tomato puree
1 tsp sugar
400g tin red kidney beans,drained and rinsed
flour for rolling out
750g ready to roll shortcrust pastry
1 med egg,beaten
Gently fry onion in oil until soft.Add the mince and cook,stirring,until it changes colour.stir in the chilli powder and flour.Add the tomatoes,puree,sugar and beans.Partially cover,then simmer for 30 min,stirring occasionally.Preheat oven to 200c/180c fan/gas 6.Dust a surface with flour.Roll out pastry and cut out 16x 12cm rounds and 16 smaller ones for the lids.Line 2 muffin trays with the larger one.with the pastry hanging over.
Divide chilli.Dampen the pastry edges with the egg,Place the lids on top and press down with your fingers to seal.Make a hole in the lids,brush with egg and bake for about 20-25 min.
1 tbsp oil
500g pack mince
1 tbsp chilli powder
2 tsp plain flour
400g can chopped tomatoes with chilli
2 tbsp tomato puree
1 tsp sugar
400g tin red kidney beans,drained and rinsed
750g ready to roll shortcrust pastry
1 med egg,beaten
Gently fry onion in oil until soft.Add the mince and cook,stirring,until it changes colour.stir in the chilli powder and flour.Add the tomatoes,puree,sugar and beans.Partially cover,then simmer for 30 min,stirring occasionally.Preheat oven to 200c/180c fan/gas 6.Dust a surface with flour.Roll out pastry and cut out 16x 12cm rounds and 16 smaller ones for the lids.Line 2 muffin trays with the larger one.with the pastry hanging over.
Divide chilli.Dampen the pastry edges with the egg,Place the lids on top and press down with your fingers to seal.Make a hole in the lids,brush with egg and bake for about 20-25 min.
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