HALLOWEEN PIES SERVES 12

The perfect savoury treat to serve at your Halloween party, these delicious pork pies are filled with succulent sausage meat, herby stuffing and a fiery chilli chutney.

Cut out ghoulish faces from the pastry lids to make them extra spooky.

Thanks to Tesco Real Food for this timely great bake.

You’ll need:

For the pastry ● 200g lard or unsalted butter ● 750g plain flour ● 1 large egg, beaten ● 2 tsp salt ● oil for greasing For the filling ● 50g dried sage & onion stuffing mix ● 6 sausages ● 180g chilli chutney

Method:

1. Squeeze the sausage meat from the skins. Grease a 12-hole muffin tin and line each hole with nonstick baking paper.

2. To make the pastry, bring the lard or butter and 250ml water to the boil in small pan. Put flour into bowl of food processor, with salt. Mix, add melted lard mix until you have a smooth dough. Turn out into a bowl and remove two thirds, covering the final third with a tea towel.

3. Roll larger piece out on a floured surface to about 5mm thick. Stamp out 12 circles, about 11cm in diameter. Line each hole of the tin with the circles.

4. Heat oven to gas 4, 180C, fan 160C. Divide the stuffing mix between each pastry case, then add the sausage meat. Add 1 tsp of chutney to each pie.

5. Roll out the remaining pastry on a floured surface and stamp out 8cm circles. Using a sharp knife cut out pumpkin shapes or ghost faces in each. Brush edges of cases with egg, put lids on top. Seal the edges together, then crimp or mark with a fork. Brush with a little of the beaten egg.

6. Bake in oven for 30 mins, then remove and lift the pies out of the holes. Brush the sides and top again with egg and place directly onto the preheated baking tray. Turn the oven to gas 6, 200C, fan 180C and cook for a further 20 mins.