Hand Held Lamb & Chorizo Pies

Name: Hand Held Lamb & Chorizo Pies
Prep time: 35 minutes
Cook time: 25 minutes
Yield: 12 Servings
Cuisine: British
Ingredients: 375g lean lamb mince; 2 spring onions, finely chopped; 50g chorizo sausage, finely chopped; 2tbsps freshly chopped flat-leaf parsley; Salt and freshly milled black pepper; 2 x 320g packs shortcrust pastry; 12 quail’s eggs, hard-boiled; 1 beaten egg, to glaze; 1tbsp rapeseed or olive oil; 1 small red onion, peeled and finely chopped; 1 x 200g can chopped tomatoes; 1tsp caster sugar; Pinch dried chilli flakes; 1 tbsp good balsamic vinegar

preparation 35 minutes
cook time 25 minutes
Serves 12

Ingredients Method

375g lean lamb mince
2 spring onions, finely chopped
50g chorizo sausage, finely chopped
2tbsps freshly chopped flat-leaf parsley
Salt and freshly milled black pepper
2 x 320g packs shortcrust pastry
12 quail’s eggs, hard-boiled
1 beaten egg, to glaze
For the spiced tomato relish:
1tbsp rapeseed or olive oil
1 small red onion, peeled and finely chopped
1 x 200g can chopped tomatoes
1tsp caster sugar
Pinch dried chilli flakes
1 tbsp good balsamic vinegar

To make the filling, in a large bowl mix together the mince, spring onions, chorizo and parsley. Season.

On a lightly floured surface roll the pastry to a thickness of a one pound coin and cut out twelve 9cm circles to fit a 12-hole greased muffin tin. Cut twelve 7cm circles for the lid.

Gently press the large pastry circles into the holes of the muffin tins and half fill with a portion of the mince mixture. Top with a quail egg then a final layer of the mince mixture to cover.

Preheat the oven to 200°C/Fan 180°C/Gas 6. Brush the edges with the beaten egg, then place the lid on top, pressing the edges together to seal. Brush the tops with the remaining egg and make a hole in the centre for any steam to escape.

Bake the pies for 25 minutes, then leave to cool in the tin.

Meanwhile, prepare the relish; heat the oil in a non-stick pan. Cook the onions for 2-3 minutes, or until soft. Add the remaining ingredients and simmer for 5 minutes. Remove from the heat.

Ingredients

375g lean lamb mince

2 spring onions, finely chopped

50g chorizo sausage, finely chopped

2tbsps freshly chopped flat-leaf parsley

Salt and freshly milled black pepper

2 x 320g packs shortcrust pastry

12 quail’s eggs, hard-boiled

1 beaten egg, to glaze

For the spiced tomato relish:

1tbsp rapeseed or olive oil

1 small red onion, peeled and finely chopped

1 x 200g can chopped tomatoes

1tsp caster sugar

Pinch dried chilli flakes

1 tbsp good balsamic vinegar

Method

To make the filling, in a large bowl mix together the mince, spring onions, chorizo and parsley. Season.

On a lightly floured surface roll the pastry to a thickness of a one pound coin and cut out twelve 9cm circles to fit a 12-hole greased muffin tin. Cut twelve 7cm circles for the lid.

Gently press the large pastry circles into the holes of the muffin tins and half fill with a portion of the mince mixture. Top with a quail egg then a final layer of the mince mixture to cover.

Bake the pies for 25 minutes, then leave to cool in the tin.

Meanwhile, prepare the relish; heat the oil in a non-stick pan. Cook the onions for 2-3 minutes, or until soft. Add the remaining ingredients and simmer for 5 minutes. Remove from the heat.