Make the hot water crust pastry as on
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
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.