Chorizo-Pepper Hand Pies

Prep Time:
45 mins
Cook Time:
17 mins
Bake Time:
12 mins
Total Time:
1 hrs 2 mins
Yield:
24 hand pies

Ingredients

  • 1 tablespoon extra-virgin olive oil

  • ¼ cup finely chopped red onion

  • 2 cloves garlic, minced

  • ½ a yellow sweet pepper, seeded and finely chopped

  • 5 ounce uncooked chorizo sausage

  • ½ cup chopped tomato, fresh or canned

  • 1 teaspoon dried oregano, crushed

  • ½ teaspoon ground cumin

  • 4 ounce 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)

Sweet Pepper Topper

  • 1 cup chopped yellow and/or orange sweet pepper

  • cup chopped pitted ripe olives

  • ¼ cup chopped fresh Italian (flat-leaf) parsley

Directions

  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.

Sweet Pepper Topper

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

    Chorizo-Pepper Hand Pies
    Andy Lyons

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.

Nutrition Facts (per serving)

164 Calories
11g Fat
12g Carbs
4g Protein
Nutrition Facts
Calories 164
% Daily Value *
Total Fat 11g 14%
Saturated Fat 3g 15%
Cholesterol 16mg 5%
Sodium 234mg 10%
Total Carbohydrate 12g 4%
Total Sugars 1g
Protein 4g
Vitamin C 27.8mg 139%
Calcium 30.3mg 2%
Iron 0.9mg 5%
Potassium 123mg 3%
Folate, total 24.2mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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