Recipes and Cooking Chorizo-Pepper Hand Pies By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on February 23, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 45 mins Cook Time: 17 mins Bake Time: 12 mins Total Time: 1 hrs 2 mins Yield: 24 hand pies Jump to Nutrition Facts 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 ⅓ cup chopped pitted ripe olives ¼ cup chopped fresh Italian (flat-leaf) parsley Directions 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. 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. Serve warm topped with Sweet Pepper Topper and taco sauce for dipping. Makes 24 hand pies. Sweet Pepper Topper In small bowl combine pepper, olives, and parsley. 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. Rate it Print Nutrition Facts (per serving) 164 Calories 11g Fat 12g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.