Search recipes form

SEARCH RECIPES

Search recipes form

SEARCH RECIPES

Chilli Bean Cheesy Scones

Chilli Bean Con Carne with Cheesy Scones

With soured cream, parsley, grated cheese and jalapeno peppers!

Ingredients:

Scones:

250g (8 oz) plain flour

2 teaspoons baking powder

75g (3 oz) butter, diced

50 g (2 oz) strong Cheddar cheese, grated

1 egg, beaten

50 ml (2 fl oz) milk


Chilli Con Carne:

2 tablespoons light olive oil

415g (13 ½ oz) can Heinz Beanz

1 onion, finely chopped

2 garlic cloves, crushed

500g (1 lb) minced beef

2 tablespoons tomato puree

2 large red chillies, chopped

1 teaspoon hot chilli powder

2 teaspoons dried mixed herbs

400 g (13 oz) can chopped tomatoes


To serve:

200 ml (7 fl oz) soured cream

2 tablespoons chopped flat leaf parsley

125g (4 oz) Cheddar cheese, grated

Jalapeno peppers (optional)

  • Serves: 2
  • Preparation Time: 30 minutes
  • Cooking Time: 55 minutes

Method:

  1. Make the scones. In large bowl mix together the flour and baking powder. Rub in the butter and add the cheese. Make a well in the centre and pour in the egg and milk. Use a knife to mix the dough until it comes together
  2. Turn out the dough on to a lightly floured surface and roll it out to about 5 mm (1/4 inch) think. Cut out 8 rounds, each 5 cm (2 inches) across, and place them on a baking sheet. Brush the tops with a little milk and bake in a pre heated oven, 200°C (400°F), Gas Mark 6, for 12 minutes or until they sound hollow when tapped
  3. Make the chilli. Heat the oil in a large pan; add the onion and garlic and cook over medium heat for 5 minutes or until softened. Increase the heat to high and add the minced beef. Fry, stirring, for 5 minutes or until browned all over. Stir in the tomato puree, chillies, chilli powder and mixed herbs and continue to cook for 5 minutes. Add the tomatoes and Heinz Beanz, bring to the boil, cover and simmer for 30 minutes or until the beef is tender
  4. Transfer the chilli con carne to a serving bowl and top with the soured cream. Garnish with shopped parsley and serve with the scones and separate bowls of grated cheese and jalapeno peppers


print