This post about Individual Leftover Chilli Pies inspired me to make my own Chilli Beef Meat Pies with some leftover Quick Chilli Beef. I was planning my dinner menu for the week when I saw the post about making pies with leftover chilli mince. As we usually have leftovers but not enough for a full second meal, I thought mini pies might be a way to stretch the leftovers. However, I decided to use my pastry recipe which is loosely based on the pastry in this apple crumb pie recipe.
The picture on the left above, shows the pie in the tin. I used a rectangle of baking paper to line the tin.
I served our pies with homemade sweet potato & potato fries, tomato, lettuce & avacado.
How do use up leftover mince dishes or make the leftovers stretch further?
So here is my recipe:
Chilli Beef Meat Pies
Ingredients
- 1/2 cup tapioca flour 64g
- 1/2 cup brown rice flour 71g
- 1/4 cup almonds/almond meal 40g
- salt
- 71 g nuttelex
- 1 large egg
- 1 tbsp ice water if needed
- leftover Quick Chilli Beef or any leftover mince dish
- grated cheese can use bio cheese or other dairy free cheese
Instructions
- Place tapioca flour, rice flour & almonds in food processor & process to grind up the almonds. (If using almond meal, just proceed to step 2 before processing.)
- Add salt, nuttelex & egg; process until combined. Add water if necessary.
- Place dough in fridge for 30-45mins.
- Preheat oven to 180 degrees celsius. Cut baking paper to line individual pie tins (mine are about 11cm in diameter).
- Roll out pastry between gladwrap to a few millimetres thick. Cut around pie tin leaving a few centimetres extra.
- Place baking paper on pastry and turn over & lift off the gladwrap. Place pastry on baking paper into tin & trim and add pastry to line the tin.
- Repeat steps 5&6 for the other pie tins.
- Divide left over chilli beef between the pastry lined pie tins.
- Sprinkle with cheese
- Bake for 25-30mins until pie crust is browned & cheese is melted & brown.
- Remove pies from tin & serve with vegetables or salad.
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