My love affair with puff pastry continues as I made chilli pot pies. Perth went through a chilly few days (yup..in summer!) so I wanted something simple but hearty. Out came the ramekins and the puff pastry.
Who would have thought that chilli and cheese go so well together? As poor students (err.. actually I still am!), we used to scrape the pantry for extra ingredients-especially since the guys were huge eaters! One “I’m running out of ideas, please fridge talk to me” day, with only a small packet of shredded cheese left, packet of beef mince and spices I thought of a cheese and chilli beef pie. So I bought some puff pastry and started experimenting. I even made huge batches of pies to freeze so that we have something quick to munch on. Now, I know this isn’t new but I haven’t discover Mexican food then, so I was rather proud of myself, until I realised that pretty much the whole world has discovered it. That was a “DOH” moment.
Who can resist breaking into that crisp shell and discovering cheesy goodness?
Chilli Pot Pies (makes about 4-6 pot pies depending on the size of your ramekin)
300 grams of lean beef mince
1 chopped onion
1 tablespoon of minced garlic
2 cups of mixed frozen vegetables
1 tablespoon of worcestershire sauce
2 tsp of HOT chilli powder
1/4 cup of stock
generous dashes of cracked black pepper
1 sheet of puff pastry
2 cups of shredded cheese
Preheat oven at 200C.
Heat pan with olive oil. Add garlic and onion, frying till fragrant. Using a wooden fork/spoon, break the beef mince as it starts to cook. Add mixed vegetables after about 5 minutes of cooking. If the mixture looks to dry, add some stock. Continue simmering, adding the chilli powder and worchesterhire sauce to taste. Season to your liking.
Cut the pastry to desired diameters. Ladle chilli to ramekins. Top with cheese and finally with puff pastry. Bake for 20 minutes till puff pastry becomes golden and puffy!
Serve with grillled vegetables or a side salad.
What do YOU like in your pies? Let me know!