Hand Held Lamb and Chorizo Pies
- 375g/12oz lean lamb mince
- 2 spring onions, finely chopped
- 50g/2oz chorizo sausage, finely chopped
- 30ml/2tbsp freshly chopped flat-leaf parsley
- Salt and freshly milled black pepper
- 2 x 320g packs shortcrust pastry
- 12 quail’s eggs, hard-boiled
- Beaten egg, to glaze
For the Spiced Tomato Relish
- :15ml/1tbsp rapeseed or olive oil
- 1 small red onion, peeled and finely chopped
- 1 x 200g can chopped tomatoes
- 5ml/1tsp caster sugar
- Pinch dried chilli flakes
- 15ml/1tbsp 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/3½in circles to fit a 12-hole greased muffin tin. Cut twelve 7cm/2¾in 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 Gas mark 6, 200°C/400°F. 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.
Serve the pies with the relish (both the pies and the relish taste great hot or cold).