Hand Held Lamb and Chorizo Pies
These mouth-watering hand held pies, inspired by Scotch eggs are a portable lunch option that can be served hot or cold. Lean lamb mince is combined with chorizo sausage, spring onions, herbs and quail eggs are encased in shortcrust pastry and served with a home made spiced tomato relish.
- 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).