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Hand Held Lamb & Chorizo Pies Recipe | Great British Food Magazine

Hand Held Lamb & Chorizo Pies

The addition of lamb and chorizo puts a fun twist on the classic pork pie

  • 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.
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