Hand pies don’t always have to be sweet! In fact, sometimes it’s better if they aren’t — and I’ll prove it to you with my Chorizo Hand Pies (With Potato and Red Pepper)!
Spicy, smoky Spanish chorizo and potatoes fill these delicious hand pies and make a perfect, portable addition to a lunch, brunch, or cocktail party tapas table. They are filling and satisfying, just like my Mushroom & Thyme version.
I have some great tips down below for making them, so make sure you read up while making!
What Are Hand Pies?
Hand pies are exactly what they sound like: pies you can eat with your hands. They’re usually sweet, but these happen to be savory. You can also try some of my sweet ones like Cherry Hand Pies and Peach Hand Pies here — oh, and they’re also sometimes called “parcels.”
What Is Chorizo?
Chorizo is well-seasoned meat used in Mexican or Spanish dishes. Basically, it’s a semi-spicy pork sausage, but you can find beef chorizo too. It comes both ground and in links.
What You Need To Make Hand Pies
- Measuring Cups and Spoons
- Mixing Bowl
- Baking Sheet
How To Make Chorizo Hand Pies
Hand pies aren’t difficult, and after they’re made you don’t even need a fork and plate to eat them! Here’s how (and don’t forget to get the full recipe with measurements, on the page down below):
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Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. In a bowl, mix together the cooked potato, chorizo, red bell pepper, salt, and pepper. Remember to make sure it’s all cooked through — the potatoes should be tender. Taste and adjust the salt if necessary.
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Roll out puff pastry to ¼ inch (.65cm) thickness and cut 16 squares with a 3 ½ inch (9 cm) square cutter. If you are using store-bought puff pastry it is already rolled. There’s nothing wrong with using store-bought here.
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Place 8 squares on the prepared baking sheet. Add about 2 tablespoons of filling in the center of each circle and brush the edges with the egg wash.
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Cover the pies with the top piece of pastry and press the edges with your fingers or a fork to seal. Cut a few slits on top for venting — you don’t want your filling bursting out the sides during baking! Brush the tops with the egg wash.
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Bake for 20-25 minutes, or until the pastry is golden brown. Let cool for 10 minutes before serving. Serve warm.
Gemma’s Pro Chef Tips For Making Chorizo Hand Pies
- Make sure your filling is completely cool before assembling the pies or the crust will become too soft to work with.
- Chorizo is already smoky and spicy, but if you want a bit more flavor, you can add smoked paprika or little crushed red chili flakes to your mix.
- You can assemble these pies several hours in advance, or up to overnight, and bake just before serving. Don’t brush the tops with the egg wash before storing, though. Seal well on the baking sheet with plastic wrap and store in the refrigerator. When ready to bake, remove the plastic wrap, then brush with the egg wash and bake until golden.
- Use good quality store-bought puff pastry OR make my easy Puff pastry
How To Store Hand Pies
Easy! Store these in a covered container in the fridge for up to 3 days.
Make More Hand Pies!
- Perfectly Sized Peach Hand Pies
- Cherry Hand Pies From Scratch
- Mushroom, Thyme, and Mascarpone Parcels
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Chorizo Hand Pies Recipe with Potato and Red Pepper
Ingredients
- 1 medium (7oz/200g) potato, cooked and chopped small
- 1 cup (2oz/57g) chorizo sausage, cooked and chopped small
- ½ medium red bell pepper, diced small
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 recipe puff pastry (or a box of store-bought)
- egg wash
Instructions
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Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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In a bowl, mix together the potato, chorizo, red bell pepper, salt, and pepper. Taste and adjust the salt if necessary.
-
Roll out puff pastry to ¼ inch(.65cm) thickness and cut 16 squares with a 3 ½ inch (9 cm) square cutter. If you are using store-bought puff pastry it is already rolled.
-
Place 8 squares on the prepared baking sheet. Add about 2 tablespoons of filling in the center of each circle and brush the edges with the egg wash.
-
Cover the pies with the top piece of pastry and press the edges with your fingers or a fork to seal. Cut a few slits on top for venting. Brush the tops with the egg wash.
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Bake for 20-25 minutes, or until the pastry is golden brown. Let cool for 10 minutes before serving. Serve warm. Store leftovers in a covered container in the refrigerator for up to 3 days. Rewarm in a 300°F (150°C) oven for 10 minutes.
The post Chorizo Hand Pies (With Potato and Red Pepper) appeared first on Gemma’s Bigger Bolder Baking.
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