Chilli Pies – Hairy Bikers Perfect Pies

I’d rather liked the picture of these chilli pies in the The Hairy Bikers’ Perfect Pies cookbook, when it mentioned they are good hot or cold I wondered whether they might be suitable for packed lunches.

The chilli is easy to make and you could use any chilli recipe. The addition of a little polenta was a good idea to absorb some of the sauce. Instructions were nice and straightforward. I made the chilli and pastry one day and rolled out the pastry and made the pies the next. The pastry was a bit fiddly and a tendency to tear so I was a bit mean with the filling and had quite a bit left. I suspect practice would make it much easier to handle. I was pleased with how my little pie bundles looked before they went into the oven.

I will definitely be making these again, and would probably increase the quantity of pastry until I get better at handling it. They were delicious both hot and cold and I think they stay together well enough to be put into a lunch box.


  • 500g lean minced beef
  • 1 onion finely chopped
  • 2 cloves of garlic, crushed
  • 2 tbsp sunflower oil
  • 1 heaped tsp smoked paprika
  • 400g tin chopped tomatoes
  • 100ml red wine
  • 300ml of beef stock
  • 40g pickled green Jalapeños, sliced
  • 2 tbsp quick cook polenta
  • 3 tbsp roughly chopped fresh coriander
  • salt
  • pepper
For the pastry
  • 100g plain flour
  • 200g quick cook polenta
  • 150g cold butter, cut into cubes
  • 75ml just boiled water
  • 50g Parmesan cheese, finely grated
  • 1 egg beaten.


  1. Heat the sunflower oil in a large pan and fry the onion for 5 minutes, adding the garlic for the final minute. add the mince to the pan, breaking up any big chunks with a wooden spoon. Fry over a medium heat for 5 mins stirring regularly.
  2. Sprinkle with Paprika and cook for a further minute.
  3. Tip the tomatoes, red wine, stock and Jalapeños to the pan, stir well, season with salt and pepper, bring to the boil and simmer for 25minutes, add 2 tablespoons of polenta and stir until the mix thickens. Remove from the heat and add the chopped coriander. Leave to cool.
  4. To make the pastry, put the flour and polenta in a large bowl, rub in the butter until the mix resembles breadcrumbs
  5. Add the just boiled water and mix with a wooden spoon until the mix comes together, leave to cool for a few minutes then wrap the mix in cling film and place in the fridge for an hour.
  6. Remove from the fridge and knead in the Parmesan
  7. Pre heat your oven to 200 degrees c.
  8. Divide the dough into 8 balls, then on a well floured worktop roll each ball out into a 16cm round.
  9. Divide the filling between the 8 discs, leaving a 2cm gap around the edge of each disc.
  10. Now brush the exposed edge of the discs with the beaten egg and carefully bring the edges up to cover the filling, pinch together to make a small parcel.
  11. Brush the completed parcels with beaten egg.
  12. Place the pies on some baking paper and cook in the oven for 25 minutes until golden brown.

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