Ingredients
1 puff pastry
1 shortcrust pastry
2 cups chilli con carne
½ cup tasty cheese
grated
veggies or salad
to serve
Equipment
- 1 pie maker
- 1 plastic cutters
- 1 large muffin pan
- 1 individual pie tins
Instructions
- If using a pie maker, cut circles in pastry with plastic cutters – large circles with the shortcrust pastry for the pie bottoms, and small circles with the puff pastry for the pie lids.
- Place the large shortcrust pastry circles in the base of the pie maker or into a large muffin pan/individual pie tins.
- Add 1/2 cup of chilli con carne to each pie.
- Sprinkle with grated tasty cheese.
- Top with the puff pastry circles.
- Cook until golden. If using a pie maker, follow its instructions. If baking in an oven, bake at 180°C conventional or 160°C fan-forced for 20 minutes or until golden and cooked through.
- Serve with salad or veggies.
Notes
Tip
Add a Kiwi touch by squirting a dollop of tomato sauce on top of the chilli mince and cheese mixture before popping the pastry lids on and baking.
Storage
Double the quantities to make a batch to freeze for later. Reheat the pies in the oven. Do not use a microwave as it will make the pastry tough.
