Cook the chilli filling

• Heat the olive oil in a frying pan and brown the ground beef.
• Add the onion, garlic and bell pepper and cook until softened.
• Stir in the chilli powder, cumin, smoked paprika, salt and pepper.

Simmer the chilli

• Add the tomato paste, chopped tomatoes, kidney beans and beef stock.
• Simmer until the chilli thickens, then adjust the seasoning.

Fill the mini Dutch ovens

• Divide the chilli between the mini Dutch ovens.
• Cut the puff pastry to fit and lay it over the chilli, pressing the edges to seal.
• Brush the pastry with the beaten egg.

Bake the pot pies

• Bake until the pastry is puffed and golden.