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World's Hottest Chili Peppers Mouthwatering Recipes
A Different Kind Of Global Warming
Ingredients:
Click to World Hottest Chili Peppers Product Page
Ghost Chili Mini Beef Pies
Perfect Ghost Pepper Beef Party Pies nibbles to impress your guests with
450g pack ready-rolled shortcrust pastry

For the quick chilli
1 tbsp sunflower oil
1 small onion, chopped
2 tsp Firehousechilli Bhut Jolokia/ Ghost Pepper chilli powder
2 tsp ground cumin
250g pack minced beef
85g tomato purée
150ml beef stock
large pinch ground cinnamon
200g kidney beans, drained and rinsed

For the mash
1 large potato (about 250g/9oz), peeled and cut into chunks
3 tbsp soured cream
2 tbsp chopped chives
Directions

1.To make chilli, heat oil in a pan and fry onion for 5 mins until soft. Add spices; fry for 1 min. Stir in beef and cook for a few mins. Add tomato purée, stock and cinnamon. Give it a stir, bring to the boil, then simmer for 15-20 mins until very little liquid is left. Add beans 5 mins before the end of cooking. Check seasoning and cool.
 
2.Heat oven to 200C/fan 180C/gas 6. Using a 7cm pastry cutter, stamp out 12 circles from the pastry. Use to line a 12-hole mini muffin tray, prick the base of the pastry with a fork, and bake for 10 mins. Remove from oven and cool on a wire tray. Repeat with remaining pastry.

3.Meanwhile, cook the potato in boiling water until tender. Drain, mash with soured cream and seasoning, then stir through chives. Spoon 1-2 tsp of chilli mix into the pastry cases and top with a tsp of mash. Ruffle mash with a fork; return to the oven for 15 mins or until golden.
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