Beef Chilli Pot Pie

A great way to use up leftover chilli . Serve with a generous dollop of sour cream & guacamole and sprinkling of cheese for added luxury!

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   1. To make the pastry, put flour and polenta in a bowl & rub in the butter until resembles breadcrumbs. This can be mixed using mixer if prefered. Make well in centre and pour in water. Mix well until comes together until soft dough. Leave to cool, then wrap in clingfilm and refridgerate for about 1 hour.
   2. While dough cooling, heat oil in a large saucepan and gently fry onions for about 5 minutes, before adding the garlic and frying for another minute.
   Add mince and brown - should take around 4 or 5 minutes. Stir the paprika through.
   3. Next add the tomatoes, red wine, stock and jalapenos to the pan. Add seasoning. When at simmering stage cover and cook for 25 minutes.
   4. Remove from heat, stir in corriander and chilli flakes and set aside to cool.
   5. When pastry sufficiently cool and firm, knead in the parmesan. Preheat the oven to gas 6 / 200 c/ 180 c fan. Grease 4 individual pie dishes with butter.
   6. Divide the dough into 4 balls. On a floured surface, roll out each dough ball into a circle big enough the fill the pie dish and overlap it by about 3 inches.
   Place each rolled out pastry circle carefully into the pie dish and press into the bottom and side leaving the overlap hanging down the outsides of the dish.
   7. Fill the pie shell with the beef chilli and bring the overlapping dough sides up to enclose it. Twist and pinch together to seal. Repeat with the other 3 pies. Glaze with egg. Place in oven on tray for approx 25 minutes until golden.
   8. Remove & serve.