Instructions

1. Lightly grease a scone or Yorkshire pudding tin (muffin tins are too deep).
2. Sieve the flour and a salt into a mixing bowl.
3. 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.
4. 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.
5. Place the circles into the patty tin, gently pressing the pastry into the holes with your fingers. Put the tin in the fridge.
6. 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.
7. 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.
8. When you’re ready to cook, set the oven temperature to 180°C.
9. Take the tin out of the fridge and fill the pies with the chorizo mixture. (Don’t overfill them!)
10. 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!)
11. Serve warm or at room temperature.