Chilli beef cornbread pies
- January 2014
- Serves 6
- Hands-on time 1 hour, oven time 2 hours 30 min
Paul Hollywood tops his slow-cooked chilli beef with a spicy, cheesy cornbread in this recipe, from his book Pies & Puds.
- 37.8g (18.6g saturated)
- 48.5g (12.2g sugars)
Make the filling up to the end of step 3. Keep chilled for up to 24 hours, then make the topping and finish the dish. Freeze the filling in a container for up to 3 months. Defrost fully before continuing with the recipe.
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