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.
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.
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.
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.
Brush the pastry lids with the egg wash or milk and sprinkle with a little crunchy sea salt for even more flavour.
Pop into a oven preheated to 180/350/gas 4, and bake for 25-30 minutes or until the tops are golden brown.
Serve hot with mash & veg, and any leftover pies can be cooled and popped cold into a lunch box or frozen for another day.
Chilli Beef Pies
Amount Per Serving
Calories 926Calories from Fat 495
% Daily Value*
Saturated Fat 15g94%
Vitamin A 140IU3%
Vitamin C 1.8mg2%
* Percent Daily Values are based on a 2000 calorie diet.