• 300 g (10 oz) good-quality pork sausagemeat
  • 250 g (8 oz) mini chicken breast fillets, diced
  • 125 g (4 oz) chorizo sausage, diced
  • 50 g (2 oz) sun-dried tomatoes in olive oil, drained and chopped
  • 6 spring onions, chopped
  • 2 tablespoons chopped rosemary leaves
  • milk, to glaze
  • salt and cayenne pepper
  • coarse sea salt and paprika to decorate (optional)
  • 175 g (6 oz) lard
  • 175 ml (6 fl oz) milk and water, mixed half and half
  • 375 g (12 oz) plain flour
  • ¼ teaspoon salt
  • ¼ teaspoon cayenne pepper

Make the hot water crust pastry as on page 11, adding the cayenne pepper with the flour and salt. Leave to cool for 10–20 minutes while making the filling.

Mix the sausagemeat, chicken and chorizo together, then add the sun-dried tomatoes, spring onions and rosemary. Season generously with salt and cayenne pepper.

Reserve one-third of the pastry, then cut the remainder into 6 pieces. Press one piece over the base and sides of an ungreased individual springform tin, 10 cm (4 inches) in diameter and 4.5 cm (1¾ inches) deep. Repeat with the remaining portions of pastry until 6 tins have been lined.

Divide the filling between the pies and press into an even layer. Cut the reserved pastry into 6 and roll out on a lightly floured surface into circles the same size as the tins. Place on top and press the edges together to seal.

Flute the edges (see page 17). Make 4 tiny steam vents in the top of the pies, then brush with milk and sprinkle with sea salt and paprika, if liked.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 45 minutes until golden brown and the filling is cooked. Check after 30 minutes and cover the tops loosely with foil if they seem to be browning too quickly. Cool for at least 30 minutes, then loosen the edges with a knife and remove the tins. Transfer to a wire rack and leave to cool completely.

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