

Beef and chilli bean pies
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
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)
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Calories 413cal
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Kilojoules 1730kJ
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Protein 39g
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Total fat 13g
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–Saturated fat 5g
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Carbohydrates 31g
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–Sugars 8g
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Dietary fibre 7g
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Sodium 720mg
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Calcium 73mg
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Iron 6mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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