Preheat oven to 180 °C.
Heat the olive oil in a saucepan and sauté the onion, garlic and chilli until soft. Add the beef mince and brown. Add the herbs and mix through.Add the tomato can, tomato purée, beef stock, sugar and seasoning. Mix through.Add the potatoes and leave to simmer for 20 – 25 minutes. If you need to reduce a bit of the liquid, cook for another few minutes.Remove from heat, add the parsley and set aside.Roll out the puff pastry and use an appropriate cutter to cut the pastry as to line it in the muffin tins. Scoop spoonfuls of mince in the pastry. Top the pies with another disc of pastry, gently brush with egg wash and bake in the preheated oven for 20 – 25 minutes until golden brown. Serve with a garden salad or roasted vegetables.Recipe reprinted with permission of Anina's Recipes. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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