6 Serves
80 Mins
Heat cooking oil in a frying pan over medium heat and sauté the onion for 5 minutes until softened.
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Vitamin E
2 mg / 15 mgVitamin K
20 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
91 µg / 400 µgCalcium
160 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
102 mg / 420 mgPhosphorus
302 mg / 1,250 mgPotassium
1107 mg / 4,700 mgSodium
1886 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
41 µg / 55 µgFiber
8 g / 28 gSugar
16 g / 50 gSaturated Fat
11 g / 20 gCholesterol
88 mg / 300 mgCaffeine
0 mgNet Carbs
59 gAlcohol
0 g
Stir in the seasoning blend and cook for 1 minute until fragrant.
Add the minced beef to the pan and cook for several minutes until browned.
Stir in the tomato purée, beef stock, and cinnamon, then bring to a boil. Reduce heat and simmer for 15 to 20 minutes until the liquid has mostly evaporated.
Add the kidney beans to the chili and cook for an additional 5 minutes, then remove from heat and allow to cool.
Preheat the oven to 200°C. Roll out the pastry and use a 7cm cutter to stamp out 12 circles. Line a mini muffin tray with the pastry, prick the bases with a fork, and bake for 10 minutes. Remove and cool on a wire rack.
Boil the potatoes in a pot of water until tender. Drain, then mash with the sour cream, seasoning, and fresh chives.
Spoon 1-2 teaspoons of the chili mixture into each pastry case and top with a teaspoon of the potato mash. Ruffle the surface with a fork and bake for 15 minutes or until golden brown.
17
g27
g24
g
Japanese