Hand Held Lamb And Chorizo Pies Recipe

by Chef Foode - Friday March 3, 2017 12:03 pm

Hand Held Lamb And Chorizo PiesNext week – 6th to the 12th March 2017 – is officially British Pie Week and Simply Beef & Lamb is here to help you celebrate this national favourite in style, using Quality Standard beef and lamb.


Makes 12 mini pies

Preparation time: 35 minutes

Cooking time: 25 minutes


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


  1. To make the filling, in a large bowl mix together the mince, spring onions, chorizo and parsley.  Season.
  2. 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.
  3. 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.
  4. 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.
  5. Bake the pies for 25 minutes, then leave to cool in the tin.
  6. 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.
  1. Serve the pies with the relish (both the pies and the relish taste great hot or cold).


This recipe works well with beef mince too.

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