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Chorizo-Pepper Hand Pies

Yield: 24 hand pies
Prep 45 mins Bake 400°F 12 mins Cook 17 mins
Chorizo-Pepper Hand Pies
  • 1  tablespoon  extra-virgin olive oil
  • 1/4  cup  finely chopped red onion
  • 2  cloves garlic, minced
  • 1/2  a yellow sweet pepper, seeded and finely chopped
  • 5  ounces  uncooked chorizo sausage
  • 1/2  cup  chopped tomato, fresh or canned
  • 1  teaspoon  dried oregano, crushed
  • 1/2  teaspoon  ground cumin
  • 4  ounces  grated queso fresco (3/4 cup)
  • 1 17.3 ounce package  frozen puff pastry sheets (2 sheets), thawed
  • 1  egg yolk, lightly beaten
  • 1  tablespoon  milk
  • 1  recipe Sweet Pepper Topper (optional)
  •  Taco sauce or salsa (optional)

1. Heat the oil in a large skillet over medium heat. Add the onion, garlic, and sweet pepper and cook, stirring occasionally, until tender, 7 minutes. Add the chorizo, stirring occasionally, and breaking up the sausage, until the sausage is no longer pink, 5 minutes. Drain fat. Return to heat and add the tomato, oregano, and cumin to the meat mixture and simmer, uncovered, until the mixture is almost dry, 5 to 8 minutes. Season with salt and black pepper. Let cool. Add the queso fresco and stir to combine.

2. Preheat oven to 400 degrees F. On a floured surface with a floured rolling pin, roll the puff pastry to 1/8-inch thickness. With a 3-1/2-inch round cookie cutter, cut 24 circles. Place 1 tablespoon filling in center of each circle. Combine beaten egg yolk with milk. Brush edges of half the circle with egg wash. Fold circle over to enclose filling; pinch edges together to seal. Brush tops with egg wash. Place on an ungreased baking sheet; bake 12 minutes or until golden brown.

3. Serve warm topped with Sweet Pepper Topper and taco sauce for dipping. Makes 24 hand pies.

From the Test Kitchen
  • Unbaked or baked hand pies can be made well in advance and frozen. Remove from freezer; place on ungreased baking sheets in single layer. For frozen unbaked pies, bake 17 to 19 minutes. If baked before freezing, reheat 5 to 6 minutes on top rack of a 400 degree F oven.
Sweet Pepper Topper
  • 1  cup  chopped yellow and/or orange sweet pepper
  • 1/3  cup  chopped pitted ripe olives
  • 1/4  cup  chopped fresh Italian (flat-leaf) parsley

1. In small bowl combine pepper, olives, and parsley.

Nutrition Facts (Chorizo-Pepper Hand Pies)
  • cal. (kcal) 164,
  • Fat, total (g) 11,
  • chol. (mg) 16,
  • sat. fat (g) 3,
  • carb. (g) 12,
  • Monounsaturated fat (g) 6,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 1,
  • sugar (g) 1,
  • pro. (g) 4,
  • vit. A (IU) 194,
  • vit. C (mg) 28,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 24,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 234,
  • Potassium (mg) 123,
  • calcium (mg) 30,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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