Spooky Chorizo Hand Pies

Spooky Chorizo Hand Pies always steal the show at my family’s autumn gatherings. Tucked inside buttery homemade pastry, smoky chorizo and melty cheeses create a savory filling that draws everyone in from the first whiff. The whimsical pumpkin faces look charming on any Halloween table and make these hand pies just as fun to eat as they are to make.

One cold October night, my niece and I cut silly faces into every single pie. She still tells everyone these are her magic pumpkins and insists we bake them in costume.

Ingredients

• All purpose flour (chilled): The base of a tender flaky crust. Always choose unbleached high quality flour.
• Sea salt: Enhances the flavor of both the crust and filling. Use fine grain for even mixing.
• Unsalted butter (chilled and cubed): Critical for flaky pastry. European style butter offers richer flavor.
• Chilled water: Ensures dough stays cold so the crust bakes up extra crisp.
• Egg: Adds structure to the pastry and rich golden color when brushed on top.
• Apple cider vinegar or lemon juice: Creates a more tender crust by preventing too much gluten. Perfect for delicate hand pies.
• Ground chorizo: Gives deep smoky flavor. Try to get raw Mexican chorizo for best texture.
• Minced pork: Lightens the texture and balances the chorizo’s spice. Look for fresh local pork if you can.
• Paprika: Brings warmth and color. Use smoked paprika for more depth.
• Onion: Provides sweetness and rounds out the filling flavor. Chop fine for even cooking.
• Garlic: Adds savory aroma and dimension. Fresh garlic makes all the difference.
• Cayenne pepper (optional): For heat lovers only. Use sparingly and taste as you go.
• Salt to taste: Essential to bring forward the filling’s flavors. Adjust to suit your chorizo’s saltiness.
• Oaxaca cheese: Shreds into melt-in-your-mouth ribbons. Look for whole balls at specialty stores.
• Manchego cheese: Offers creamy sharp flavor. Pairs beautifully with chorizo.
• Room temperature water: For sealing edges. Ensures a good stick without tearing pastry.
• Egg (for egg wash): Creates a glossy golden finish on the pies.

Instructions

Make the Pastry Dough:

Combine flour and salt in a large bowl. Whisk to fully blend then scatter cold butter cubes over the top. Use your fingertips to gently pinch and rub the butter into the flour, working quickly until the mixture forms mostly coarse crumbs with a few larger pea sized bits for flakiness.

Mix Wet Ingredients:

Crack the egg into a small bowl. Add vinegar or lemon juice and a quarter cup of ice water. Whisk to blend completely. This liquid will help your dough stay tender and elastic.

Form the Dough:

Make a well in the flour butter mixture. Pour the egg liquid into the center. With a fork, gently toss flour from the outside into the center until most of the moisture is absorbed. If dough seems dry, sprinkle in more chilled water one tablespoon at a time. Squeeze gently until a rough dough forms.

Layer and Chill:

Tip the dough onto a work surface. Shape into a rectangle and press slightly. Use a dough scraper or your hands to fold one short side over the center and then the other side over top like folding a letter. Turn ninety degrees and repeat the folding once more. Shape into a disc. Wrap tightly in plastic wrap. Chill in the refrigerator for at least one hour to allow the gluten to relax and the butter to firm up.

Prepare the Chorizo Filling:

Heat a nonstick skillet over medium high. Add a splash of oil followed by finely chopped onions. Let them soften and turn translucent around five minutes. Stir in the chorizo, pork, paprika, garlic, cayenne and a generous pinch of salt. Break up the meat as it cooks and fry gently for fifteen to twenty minutes until fully cooked through. Transfer to a bowl and chill so the mixture firms up and is easier to handle later.

Roll and Cut Dough:

Once chilled, flour your surface and rolling pin. Roll the pastry out to a three millimeter thickness. Cut as many pumpkin shapes as you can using a four inch cookie cutter. Gently gather and reroll scraps to maximize your yield. You should have about thirty pumpkins.

Add Pumpkin Faces:

On half of the pumpkin shapes, use a small sharp knife or specialty cutter to carve out eyes and mouths for spooky faces. Be creative and do not worry about uniformity; each pie has its own charm.

Fill and Seal the Pies:

Place the uncut pumpkin shapes on a parchment lined baking tray. Layer on shredded Manchego and Oaxaca cheeses. Top with chilled chorizo mixture, stacking generously but leaving a rim around the edges. Dip your finger in room temperature water and lightly moisten the edge of the dough. Gently lay a face shaped pumpkin on top, pressing around the edges to seal. Use a fork to crimp the perimeter for a decorative finish.

Brush and Bake:

Whisk an egg and use a pastry brush to cover each pie with egg wash. This ensures shiny golden crusts. Bake pies at three hundred seventy five degrees Fahrenheit for twenty to thirty minutes or until puffed and deeply golden. Let cool slightly before serving for best flavor and structure.

Every October we set up a pumpkin pie assembly line. My younger cousins compete to make the funniest faces and one year my uncle set a record for crimping the most pies in under five minutes. It is become a delicious family ritual.

Storage Tips

These hand pies store perfectly in an airtight container for up to three days at room temperature. If you want to keep them longer, refrigerate and rewarm gently in the oven for the best texture. Hand pies can be frozen after baking. Let them cool then wrap well and freeze. Once ready to serve, thaw in the fridge and reheat in a hot oven to bring back the crisp.

Ingredient Substitutions

You can swap Oaxaca for mozzarella if unavailable and Manchego for a mild cheddar. Turkey or chicken sausage works well in place of pork for a lighter combination. For a vegetarian version, boost the cheese and add roasted peppers and beans for texture.

Serving Suggestions

Serve hot as a spooky appetizer or alongside a green salad for a full meal. Make them mini for snack platters at Halloween parties. Dip in smoky chipotle sauce, sour cream or avocado crema for a flavorful touch.

Cultural and Historical Context

The pumpkin shape nods to classic autumn harvest and Halloween traditions. Hand pies are a beloved treat in many cultures around the world from British pasties to Latin American empanadas. Using Mexican chorizo and melting cheeses is a modern take on these handheld classics, bringing a spicy twist to old traditions.

Seasonal Adaptations

Try filling with roasted sweet potato and black beans for a fall vegetarian option. Add diced apple and a sprinkle of thyme to the filling for an autumn harvest vibe. Swap out pastry pumpkins for ghost or bat shapes with different cookie cutters.

Spooky Chorizo Hand Pies make every autumn gathering memorable. Enjoy baking these with loved ones and savor the magic in every bite.

Recipe FAQs

→ How do I achieve a flaky pastry for hand pies?

Keep your butter and water well-chilled, work quickly, and avoid overworking the dough to maintain flaky layers.

→ Can I substitute other cheeses for Oaxaca and Manchego?

Yes, any melting cheese like mozzarella or Monterey Jack works well for a creamy texture.

→ What’s the best way to seal the edges?

Moisten the edges with water, press gently, and crimp with a fork to keep the filling secure during baking.

→ How spicy are these hand pies?

The spiciness can be adjusted based on the chorizo and amount of cayenne pepper used. Omit cayenne for milder pies.

→ Can hand pies be made ahead?

Yes, assemble and refrigerate before baking, or bake and reheat gently when ready to serve.