Hand Held Lamb & Chorizo Pies

35 minutes prep, 25 minutes cook

Serves 12

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.

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.