Recipes by Di Swann
1. Heat a dash of oil in a frying pan and brown the mince with the onion. This is best done in two batches. Stir in tomato paste. Add Wattie’s Chilli Beans Mild and Wattie’s Mexican Style Tomatoes and stir to combine. Simmer for 10 minutes until mince is cooked. Remove from heat and set aside to cool. Refrigerate until cold.
2. Grease 6 extra large muffin tins (200ml capacity). Using a 16cm diameter plate as a guide cut 6 circles out of the pastry sheets and 6 circles using a saucer, approximately 10cm in diameter, re-rolling the pastry as necessary.
3. Carefully push the larger pastry circles into the muffin tins. Divide the cold chilli mixture between the pastry cases. Brush a little cold water around the pastry rims and place the smaller circles on top, pressing to seal the edges. Cut a small hole in the top of the pastry. Refrigerate for 15 minutes.
4. Preheat the oven to 190°C fan bake or 210°C conventional bake. Brush pie pastry tops with beaten egg before baking for 25-30 minutes, until pastry is golden and filling hot. Remove from the oven and allow pies to stand for 5 minutes before removing from the tins.