Mini chilli beef pies

Name: Mini chilli beef pies
Prep time: 14 min
Cook time: 26 min
Total time: 40 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 450g Ready rolled shortcrust pastry; 1 tablespoon Sunflower Oil; 1 small Onion; 2 tsp Hot Chilli Powder; 2 tsp Ground Cumin; 250g Minced Beef; 85g Tomato Puree; 150ml Beef Stock; Pinch Ground Cinnamon; 200g Kidney Beans; 1 large Potatoes; 3 tablespoons Sour Cream; 2 tablespoons Chopped Chive

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Beef recipe with Australian flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 42 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 40 min total

450g Ready Rolled Shortcrust Pastry
1 tablespoon Sunflower Oil
1 small Onion
2 tsp Hot Chilli Powder
2 tsp Ground Cumin
250g Minced Beef
85g Tomato Puree
150ml Beef Stock
Pinch Ground Cinnamon
200g Kidney Beans
1 large Potatoes
3 tablespoons Sour Cream
2 tablespoons Chopped Chive

Step-by-step instructions

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.

Why this works on a weeknight

Mini chilli beef pies lands at about 40 minutes total — a little longer than our 30-minute target, but most of that time is hands-off simmering, which is why it earned a spot in our Sheet-Pan Dinners collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Mini chilli beef pies actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🍳 Sheet-Pan Dinners Beef Australian