ingredients
makes 30
1 tablespoon oil
1 small onion, finely chopped
1/2 pound ground beef
1 clove garlic, crushed
1/4 teaspoon chilli powder
6 1/2 ounce canned crushed tomatoes
1 1/2 cups beef stock
10 ounce can red kidney beans, drained
2 1/2 cups masa harina
1 teaspoon baking powder
1/2 cup butter, cut into cubes and chilled
1 1/4 cups Cheddar, grated
sour cream, for serving
method
1. Heat the oil in a frying pan. Add the onion and cook over low heat for 3 - 4 minutes, or until soft. Increase the heat, add the mince and cook until browned all over.
2. Add the garlic, chilli, tomato and 1/2 cup stock. Bring to the boil, then reduce the heat and simmer for 35 minutes, or until the liquid has evaporated to a thick sauce. Stir in the beans and cool.
3. Lightly grease 30 holes in deep mini muffin tins. Sift the masa harina, baking powder and 1/2 teaspoon salt into a bowl. Rub the butter into the flour with your fingertips until it resembles fine breadcrumbs.
4. Make a well in the centre and, with a flat-bladed knife, mix in the remaining stock, then use your hands to bring the mixture together into a ball.
5. Divide into thirds and roll two thirds between 2 sheets of baking paper and cut out rounds with a 2 3/4 inch cutter. Line the muffin tins. Trim the edges and reserve any leftover pastry.
6. Preheat the oven to moderately hot 200°C (400°F). Spoon the filling into the pastry cases and sprinkle with the Cheddar.
7. Roll out the remaining pastry and reserved pastry as above. Cut into 1 1/2 inch rounds to cover the tops of the pies.
8. Brush the edges with water and place over the filling. Trim the edges and press the pastry together to seal.
9. Bake for 20 - 25 minutes, or until the pastry is crisp and lightly browned. Serve with sour cream.
