Chilli beef pies with cornbread topping

chilli beef pies with cornbread topping
1H 20M



1.Heat oil in large frying pan, cook onion, stirring, until soft. Add beef, cook, stirring, until browned. Add chilli powder, cook, stirring, until fragrant. Stir in flour, salsa and stock, bring to the boil, stirring, simmer, uncovered, 10 minutes. Season, cool.
2.Preheat oven to 200°C (180°C fan forced). Oil four 1-cup (250ml) round pie tins. Cut four 16cm (6½-inch) rounds from pastry. Lift pastry into tins, ease into bases and sides, trim edges, prick bases with fork. Refrigerate 20 minutes. Place pie tins on oven tray, bake 10 minutes. Cool.
3.Divide beef mixture among pastry cases.
4.Combine polenta, flour and cheese in medium bowl. Stir in combined buttermilk, egg and butter. Spoon polenta mixture onto pies, sprinkle the tops with cheese.
5.Stand tins on oven tray, bake about 20 minutes or until browned lightly. Stand pies 5 minutes before serving.

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