Alive and Cooking

Chilli Con Carne Pies

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2 tablespoons oil
750g minced beef
2 onions, chopped
2 cloves garlic, crushed
1-2 teaspoons chilli powder
1 x 400g can peeled tomatoes
¼ cup tomato paste
½ cup beef stock
¼ cup red wine
1 bay leaf
1 x 375g can red kidney beans, drained
a few squares of dark chocolate
sea salt and pepper, to taste
1 x 310g can corn kernels, drained
2 sheets shortcrust pastry, thawed
1 egg yolk
2 tablespoons cornmeal (polenta)


Heat oil in a large saucepan and brown meat well. Add onions, garlic and chilli powder and cook, stirring occasionally for 5 minutes.

Add next 5 ingredients and simmer covered for 1 hour. Add kidney beans and chocolate, season, and cook uncovered for 15 minutes.

Divide between 6 x 1 cup soufflé dishes. Spoon corn over each and brush rims of dishes with egg yolk. Cut 6 x 11cm rounds of pastry and place on dishes.

Brush pastry with egg yolk, sprinkle with cornmeal and cut a cross in the centre of each pastry top.

Bake 200°C for 20 minutes or until golden brown. Serve immediately.

Chilli Con Carne Pies