Try our pork and chorizo picnic pies, then check out our picnic pie, coronation chicken, quiche Lorraine, scotch eggs and more picnic recipes.

Recipe tip: Chorizo-style sausages have the same soft texture as regular sausages but added paprika and garlic. If you can’t find them, add 1/2 tsp of smoked paprika to regular pork sausages


  • 10 quails’ eggs
  • 450g lean pork mince
  • 150g chorizo-style sausage, skinned and crumbled
  • 1 tsp fennel seeds, crushed
  • finely chopped to make 3 tbsp flat-leaf parsley
  • ½ tsp smoked paprika
  • 500g ready-made shortcrust pastry
  • 1 egg, beaten to glaze


  • STEP 1

    Drop the quails’ eggs into boiling water and cook for 2 minutes then plunge them into iced water. Peel the eggs when they’re completely cool.

  • STEP 2

    Put the mince, chorizo, fennel, parsley and paprika in a large bowl and add 1 tsp sea salt and ½ tsp ground black pepper. Mix really well with clean hands. Fry a tiny piece of the mixture to check the seasoning and add more if you think it needs it.

  • STEP 3

    Heat the oven to 190C/fan 170C/gas 5.Roll 2/3 of the pastry to 20p thickness then cut circles big enough to line 10 holes of a muffin tin. Line the the holes with the 10 circles of pastry, then fill each half-full with mince mixture. Make a little indent in the mince in each pie and sit a quail’s egg in each indent, then cover the eggs with the remaining mince mixture. Roll out the rest of the pastry and top every pie, crimping the edges together with a fork. Glaze the pies with the egg then use a knife to make a little steam hole in each.

  • STEP 4

    Bake the pies for 40 minutes, then let them cool completely in the tin before removing.


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