Spooky Chorizo Hand Pies (Print Version)
Flaky pastry pumpkins packed with chorizo, pork, and melty cheese. Festive savory treat for parties.
# Ingredients:
→ Dough
01 -
4 cups all-purpose flour, chilled
02 -
1 teaspoon sea salt
03 -
6 ounces unsalted butter, chilled and cubed
04 -
1/2 cup chilled water, plus 2 to 3 tablespoons more if needed
05 -
1 large egg
06 -
1 teaspoon apple cider vinegar or lemon juice
→ Filling
07 -
9 ounces ground chorizo
08 -
10 ounces minced pork
09 -
1 teaspoon paprika
10 -
1/2 onion, finely chopped
11 -
3 garlic cloves, finely chopped
12 -
1/2 teaspoon cayenne pepper (optional)
13 -
Salt to taste
→ Cheese
14 -
6 ounces Oaxaca cheese, shredded
15 -
6 ounces Manchego cheese, shredded
→ Assembly
16 -
Room temperature water, as needed to seal pastry edges
17 -
1 large egg, for egg wash
# Steps:
01 -
Whisk the chilled flour and sea salt together in a large bowl. Add cubed, chilled butter and work it into the flour using fingertips until the mixture forms coarse crumbs with pea-sized butter pieces.
02 -
In a separate bowl, whisk together 1/4 cup of chilled water, vinegar or lemon juice, and 1 egg. Make a well in the flour mixture, then pour in the wet ingredients. Combine using a fork, adding additional water as needed until the dough just comes together.
03 -
Knead dough gently into a ball. If crumbly, add water 1 tablespoon at a time; if sticky, add a dusting of flour. Flatten into a rectangle, fold into thirds, repeat once to create layers, then shape into a disc. Wrap in plastic wrap and refrigerate for at least 1 hour.
04 -
Heat 2 teaspoons oil in a non-stick pan over medium-high. Add onions and cook until softened. Add chorizo, minced pork, paprika, garlic, cayenne pepper, and salt. Brown the meat, breaking it apart for even cooking. Cook for 15 to 20 minutes until pork is fully cooked, draining excess fat if necessary. Chill the filling in the refrigerator.
05 -
Preheat oven to 375°F. Line a large baking tray with parchment paper.
06 -
On a lightly floured surface, roll out chilled dough to approximately 1/8 inch thickness. Using a 4-inch pumpkin-shaped cookie cutter, cut about 30 shapes, rerolling scraps as needed.
07 -
On 15 of the pumpkin cutouts, create faces using small cookie cutters or a paring knife for decorative eyes and mouths.
08 -
Place cheese and a generous spoonful of chilled filling onto each plain pumpkin-shaped dough base. Moisten edges with water, top each with a decorated dough face, and press edges together to seal. Crimp edges with a fork.
09 -
Arrange hand pies on the prepared tray and brush tops with beaten egg.
10 -
Bake for 20 to 30 minutes or until the pastry is golden brown. Let cool briefly and serve warm.
# Notes:
01 -
To achieve the flakiest results, ensure the butter and all liquid ingredients remain as cold as possible until baking.