To make the chilli, heat a drizzle of oil in a pan. Fry the chopped onion for 5 minutes, until soft. Add the cumin and chilli powder and fry for 1 minute.
Add the minced beef and cook for a few minutes until browned. Stir in the tomato puree, beef stock and large pinch of cinnamon. Simmer for 15 minutes, until there is little liquid left.
Add the washed and drained kidney beans and cook for 5 minutes. Leave to cool.
Preheat the oven to 180oC. Using a 7cm pastry cutter, stamp out 12 circles from the shortcrust pastry. Use to line a mini pastry or muffin tray. Prick the base of each pastry with a fork and bake for 10 minutes. Remove and cool on a wire tray. Repeat for the rest of the pastry.
Cook the Mash Direct Champ according to packet instructions.
Spoon 1 - 2 tsp of chilli mix into each pastry case. Top with the Champ.
Return to oven for 15 minutes or until golden brown.