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Mini pork and chorizo picnic pies

  • makes 10

These mini pork and chorizo picnic pies have got a hidden quail's egg in the middle and make a great snack. 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.

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Ingredients

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

Method

  • 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.

Nutritional Information

  • Kcals 388
  • Fat 26.5g
  • Saturates 9.7g
  • Carbs 19.1g
  • Sugars 0.6g
  • Fibre 2g
  • Protein 17.3g
  • Salt 1.1g
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