Chilli Beef Pies
Chilli Beef Pies
Prep Time
30 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Course: Main Course
Cuisine: British
Keyword: chilli pies
Servings: 6
Calories: 926 kcal
Author: Jane Sarchet
  • 500 g block of puff pastry defrosted
  • 425 g block of shortcrust pastry or 500g, defrosted
  • 1 tablespoon oil
  • 1 onion diced
  • 500 g beef mince
  • 2 cans tomatoes
  • 3 cloves garlic
  • 3 inches tomato puree
  • 1 teaspoon chilli powder or more to suit your taste
  • 1 can red kidney beans drained & rinsed
  • 1 beef stock cube
  • 1 egg beaten or a little milk to stick and top the pies
  • A little crunchy sea salt to sprinkle on the pies before baking
  1. Get your pastry out of the freezer the day before to defrost, and bring it up to room temperature before you start cooking the pie filling.
  2. Heat the oil in a large pan to medium hot. Add in the beef mince and break up with your spatula (or hands) so there are no clumps of meat. Leave to take on a little colour then add in the tomatoes, garlic, tomato puree and chilli powder.
  3. Let simmer for 30-40 minutes before adding in the beans and the stock cube. The sauce should have thickened up nicely by this point but if it still looking too wet, stir in a little cornflour mixed with a splash of cold water and let simmer for another minute or two.
  4. Roll out the shortcrust pastry to the thickness of a £1 coin (about 3mm) and line individual pie dishes with, leaving a little overhang of pastry on the edges. Fill each one with the chilli, brush the edges with beaten egg mixture or milk. Roll out the puff pastry and cut a circle out with a glass or small bowl to fit the top of each pie. Lay on the puff lid, crimp the two pastry's together with your fingers and stab a little hole in the middle of each pie to allow steam to escape during baking.
  5. Brush the pastry lids with the egg wash or milk and sprinkle with a little crunchy sea salt for even more flavour.
  6. Pop into a oven preheated to 180/350/gas 4, and bake for 25-30 minutes or until the tops are golden brown.
  7. Serve hot with mash & veg, and any leftover pies can be cooled and popped cold into a lunch box or frozen for another day.
Nutrition Facts
Chilli Beef Pies
Amount Per Serving
Calories 926 Calories from Fat 495
% Daily Value*
Fat 55g85%
Saturated Fat 15g94%
Cholesterol 86mg29%
Sodium 783mg34%
Potassium 377mg11%
Carbohydrates 77g26%
Fiber 3g13%
Sugar 1g1%
Protein 26g52%
Vitamin A 140IU3%
Vitamin C 1.8mg2%
Calcium 42mg4%
Iron 6.2mg34%
* Percent Daily Values are based on a 2000 calorie diet.