Chorizo mini pies
These chorizo mini pies are perfect for parties all year round, or for picnics and trips, or take them with you to work/school in your lunchbox! If dairy is not an issue for you, you can scatter some grated cheese on top of the pies before you baking!
Ingredients
Method
- Lightly grease a scone or Yorkshire pudding tin (muffin tins are too deep).
- Sieve the flour and a salt into a mixing bowl.
- Crumble the margarine into the flour, and using your fingers, rub them together until you get rough crumbs. Add the water and mix it together with a palette knife.
- On the lightly floured surface kneed the dough for a minute or so and flatten the top. Roll it out to ½ cm thickness and, using a cutter, stamp out 8-10 circles.
- Place the circles into the patty tin, gently pressing the pastry into the holes with your fingers. Put the tin in the fridge.
- Mix the tomato sauce, ketchup, oregano and garlic. Season with salt and pepper. Add a drop of lemon juice or vinegar if it’s too thick.
- Finely chop the spring onion, chorizo and red pepper. Slice the olives. Put all in a mixing bowl, then add the green peas and tomato mixture. Combine well.
- When you’re ready to cook, set the oven temperature to 180°C.
- Take the tin out of the fridge and fill the pies with the chorizo mixture. (Don’t overfill them!)
- Bake in the oven for 10-15 minutes or until the pastry is golden and firm to the touch (take one out of the case and check the base!)
- Serve warm or at room temperature.