Chilli con carne mini pies

Puff pastry is a great thing to have on hand to contain and reinvent (most) leftovers into exciting, pastry delights the next day. These are best warmed before eating, but also a lovely, hearty snack while hiking.

INGREDIENTS:

extra virgin olive oil

500 g best-quality minced beef

1/2 red onion, finely chopped

2 cloves garlic, finely chopped

1 teaspoon chilli powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground Spanish paprika (pimenton)

1 can black beans, washed and drained

sea salt and black pepper

1 can diced tomatoes

1 tablespoon fresh coriander, chopped (optional)

6 sheets good-quality puff pastry

1 egg

sesame seeds for sprinkling (optional)

Makes 24 mini pies

METHOD:

STEP 1: Warm a large, heavy-based pot on a medium to high heat and, when hot, add a tablespoon of olive oil. Immediately add the mince and stir to brown. Before the mince has sealed, add the garlic and onion and continue stirring so as not to burn the additions.

STEP 2: Once the mince has fully browned after a minute or so, add the spices. Stir for a couple of minutes or until the spices are well combined with the mince and the mixture is fragrant. Add the washed and dried beans and stir for anther minute. Season to taste.

STEP 3: Add the tomatoes and half a can of water and bring the mixture to the boil, then reduce to a simmer. Simmer for at least 20 minutes; if you have more time add another half cup of water. The mixture should be thick and spicy. Add extra chilli powder to taste and set the mixture aside to cool or refrigerate overnight.

STEP 4: Preheat your oven to 180°C. Spray one or two muffins trays well with olive oil spray or grease with olive oil. (If you only have one tray, recycle once the first batch have baked. Or eat half the mixture with rice or to fill tacos the night before!). Ensure the pastry has thawed and use a glass tumbler or pastry cutter to cut circles of pastry. The pastry should be large enough to cover most of the hole. For one muffin tray you will need to make 24 circles. Gather scraps and roll out to create more circles, as needed. Place the base pastry circles in first and then fill each pastry case with the beef filling. Be careful not to overfill. Place in the hot oven for about 5-7 minutes and then remove and allow to cool for 10 minutes.

STEP 5: Add the remaining pastry circles/lids to the filled pies and pinch the sides with your fingertips to seal. Make a little cross in the centre of each lid. Beat the egg and then brush each pie with the egg mixture. Sprinkle each pie with sesame seeds and then place in the oven. Bake for about 25-30 minutes or until the pastry is golden and puffed.