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Small pork pies with quails’ eggs

These dinky little pies are perfect for picnics or as part of a ploughman's lunch. The jelly is a nice touch but not essential if you're short of time.

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For the hot water crust pastry

For the filling

  • 6 quails' eggs
  • 1 onion, very finely chopped
  • 350g/12oz pork loin, finely chopped
  • 100g/3½oz unsmoked streaky bacon, finely chopped
  • small bunch of parsley, finely chopped
  • sea salt and freshly ground black pepper
  • 1 free-range egg, beaten
  • 1 chicken stock cube (optional)
  • 150ml/5fl oz boiling water (optional)
  • 2 leaves gelatine (optional)