Main
Chilli Pot Pie
1 h 15 minServes 4Nutri-Score C€€
C
1 h 15 min
1 h 15 minChilli Pot Pie
what you need
Ingredients
ground beefMeat500 g
onion (diced)Produce1 piece
garlic (minced)Produce3 pieces
bell pepper (diced)Produce1 piece
kidney beans (drained and rinsed)Pantry400 g- chopped tomatoesPantry400 g
tomato pastePantry30 g- beef stockPantry250 ml
chilli powderSpices10 g- ground cuminSpices5 g
- smoked paprikaSpices3 g
olive oilPantry15 ml
saltSpices5 g
black pepper (ground)Spices2 g
puff pastry (rolled out)Fresh320 g
egg (beaten)Dairy1 piece
per serving
Nutrition
543kcal
- Carbs
- 33 g
- Proteins
- 30 g
- Fat
- 33 g
what you’ll use
Tools
Dutch oven ×4
Frying pan
Oven
Pastry brush
step by step
Method
- Step 1
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.
- Step 2
Simmer the chilli
- Add the tomato paste, chopped tomatoes, kidney beans and beef stock.
- Simmer until the chilli thickens, then adjust the seasoning.
- Step 3
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.
- Step 4
Bake the pot pies
- Bake until the pastry is puffed and golden.
most cooked first