Beef and chilli bean pies

Serves: 4

Time to make: 2 hrs 10 mins

Ingredients

olive spray oil
500g beef chuck steak, trimmed, diced
1 onion, finely chopped
1 green capsicum, deseeded, diced
2 cloves garlic, crushed
1 teaspoon ground chilli
400g can no-added-salt diced tomatoes
½ cup salt-reduced chicken stock
420g can red kidney beans, drained, rinsed
125g can corn sweetcornXkernels, drained
1 sheet reduced-fat puff pastry, partially thawed

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Instructions

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1 Preheat oven to 200°C. Heat a large frying pan (with a lid) over a medium-high heat. Spray with oil. Cook beef in batches, 5 minutes each batch, or until browned. Remove and set aside.

2 Spray pan with oil. Cook onion, capsicum and garlic, stirring, for 5 minutes, or until soft. Stir in chilli and tomatoes. Bring to the boil. Return beef to frying pan and add stock. Simmer, partially covered, for 40 minutes. Add beans and corn. Cook for 25 minutes, or until beef is tender.

3 Spoon mixture into 4 x 1-cup capacity dishes. Cut 4 x 12cm-diameter circles from pastry and place on top, pressing over sides of dish to seal. Lightly spray with oil. Make a small slit in the top to allow steam to escape. Place on an oven tray. Bake for 20–25 minutes, or until golden. Serve with vegetables or salad.

Variations

Make it gluten free: Check canned tomatoes, corn, stock and pastry are gluten free.

Nutrition Info (per serve)

Calories 413 cal

Kilojoules 1730 kJ

Protein 39 g

Total fat 13 g

Saturated fat 5 g

Carbohydrates 31 g

Sugar 8 g

Dietary fibre 7 g

Sodium 720 mg

Calcium 73 mg

Iron 6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.