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Preheat the oven to 200ºC/400ºF/Gas Mark 6. Roll out your short crust pastry so it is thinner than a pound coin. Cut out 8x9cm circles of pastry for the base of your pies, then cut out 8x7cm discs for the tops. You may need to re-roll the pastry to do this.
Take a mini pie tin or muffin tray with enough moulds to hold 8 pies. Brush the moulds with a little oil before pushing the pastry base circle into the muffin tray. Put a tablespoon of the ham hock into the base of each pie – you want it to be about full.
On top of the ham hock add a layer of Castle MacLellan Duck Pâté (about 1 tablespoon on each pie) then spoon the same amount of chutney on top. Brush the outer edge with the egg wash and add a pastry lid. Pinch the sides to seal and make a small hole in the top. Cook for 20-25 minutes or until the tops are golden brown. For more recipes using Castle MacLellan Pâté visit www.castlemaclellan.co.uk.
Preheat the oven to 200ºC/400ºF/Gas Mark 6. Roll out your short crust pastry so it is thinner than a pound coin. Cut out 8x9cm circles of pastry for the base of your pies, then cut out 8x7cm discs for the tops. You may need to re-roll the pastry to do this.
Take a mini pie tin or muffin tray with enough moulds to hold 8 pies. Brush the moulds with a little oil before pushing the pastry base circle into the muffin tray. Put a tablespoon of the ham hock into the base of each pie – you want it to be about full.
On top of the ham hock add a layer of Castle MacLellan Duck Pâté (about 1 tablespoon on each pie) then spoon the same amount of chutney on top. Brush the outer edge with the egg wash and add a pastry lid. Pinch the sides to seal and make a small hole in the top. Cook for 20-25 minutes or until the tops are golden brown. For more recipes using Castle MacLellan Pâté visit www.castlemaclellan.co.uk.
15 minutes
Serves 18-22 scones
