Mini chilli beef pies

To make chilli, heat oil in a pan and fry onion for 5 mins until soft.

Add spices; fry for 1 min. Stir in beef and cook for a few mins. Add tomato purée, stock and cinnamon.

Give it a stir, bring to the boil, then simmer for 15-20 mins until very little liquid is left.

Add beans 5 mins before the end of cooking.

Check seasoning and cool.

Heat oven to 200C/fan 180C/gas 6.

Using a 7cm pastry cutter, stamp out 12 circles from the pastry.

Use to line a 12-hole mini muffin tray, prick the base of the pastry with a fork, and bake for 10 mins. Remove from oven and cool on a wire tray.

Repeat with remaining pastry.

Meanwhile, cook the potato in boiling water until tender.

Drain, mash with soured cream and seasoning, then stir through chives.

Spoon 1-2 tsp of chilli mix into the pastry cases and top with a tsp of mash.

Ruffle mash with a fork; return to the oven for 15 mins or until golden.