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Spooky Chorizo Hand Pies

Deliciously Spooky Chorizo Hand Pies

These Spooky Chorizo Hand Pies blend spicy chorizo and creamy cheese, making them a fun addition to any autumn feast.
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Prep Time 1 hour
Cook Time 30 minutes
Chill Time 1 hour
Total Time 2 hours 30 minutes
Course Appetizers
Cuisine Mexican
Servings 12 pocket
Calories 300 kcal

Equipment

  • mixing bowl
  • Non-stick Pan
  • Rolling Pin
  • Cookie Cutter
  • baking tray

Ingredients
  

For the Dough

  • 4 cups All-purpose flour Chilling the flour ensures a flaky crust.
  • 1 teaspoon Sea salt A little salt enhances the overall flavor of the pastries.
  • 6 ounces Unsalted butter Chilled cubes create a tender texture in the dough.
  • ½ cup Chilled water Keeps the dough cool, making it easier to handle.
  • 1 large Egg Provides richness and helps bind the dough together.
  • 1 teaspoon Apple cider vinegar This adds a hint of tang and improves the dough's flakiness.

For the Filling

  • 9 ounces Ground chorizo The star ingredient that brings a spicy kick to the filling.
  • 10 ounces Minced pork Rich and juicy, this can be swapped for beef, chicken, or turkey.
  • 1 teaspoon Paprika Adds depth and a pop of color to the filling.
  • 1 medium Onion Enhances the overall flavor with a touch of sweetness.
  • 3 cloves Garlic Infuse the filling with aromatic goodness.
  • ½ teaspoon Cayenne pepper For an extra bit of heat if desired.
  • to taste Salt Always adjust to taste for a balanced flavor.

For the Cheesy Delight

  • 1 cup Oaxaca cheese Creamy and stretchy, it’s perfect for melting inside the pies.
  • 1 cup Manchego cheese Brings a nutty flavor that complements the chorizo beautifully.

To Seal and Finish

  • ¼ cup Room temperature water To seal the pie edges securely, preventing any leaks during baking.
  • 1 large Egg wash Gives the hand pies a beautiful golden finish when baked.

Instructions
 

Step-by-Step Instructions

  • In a large mixing bowl, whisk together 4 cups of chilled all-purpose flour and 1 teaspoon of sea salt until evenly combined. Then, add in 6 ounces of chilled cubed unsalted butter, rubbing it in with your fingers until the mixture resembles coarse crumbs with some pea-sized chunks of butter remaining.
  • In a separate small bowl, mix together ½ cup of chilled water, 1 egg, and 1 teaspoon of apple cider vinegar until combined. Create a well in the flour mixture, then pour in the liquid mixture. Gradually mix until combined, adding more chilled water as needed until the dough comes together.
  • On a clean surface, turn out the dough and gently knead it into a ball, adding more water if it feels too dry. Flatten it into a rectangle shape, fold it into thirds like a letter, then flatten again. Repeat this process two more times for a flaky texture.
  • Wrap the kneaded dough in plastic wrap and refrigerate for at least 1 hour; this chilling process is essential for a flaky crust later on.
  • Heat a large non-stick pan over medium-high heat. Add finely chopped onions and cook until softened, about 3-5 minutes. Add 9 ounces of ground chorizo and 10 ounces of minced pork, breaking up the meat. Cook for 15-20 minutes until browned.
  • Once the meat is browned, stir in 1 teaspoon of paprika, 3 finely chopped garlic cloves, optional ½ teaspoon of cayenne pepper, and salt to taste. Let the mixture simmer for a few minutes, then remove from heat and refrigerate to cool.
  • Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper.
  • Roll out the chilled dough on a lightly floured surface until about 3 mm thick. Use a pumpkin-shaped cookie cutter to cut out 4-inch shapes from the dough.
  • On the uncut pumpkin-shaped dough pieces, layer in the shredded Oaxaca and Manchego cheese, then add the cooled chorizo filling. Moisten the edges with water, place cut-out faces on top, and press to seal securely.
  • Using a fork, crimp the edges to ensure they are sealed tightly. Place the assembled pies onto the lined baking tray and brush with beaten egg.
  • Bake the hand pies for 20-30 minutes or until puffed up and golden brown. Keep an eye on them after 20 minutes.
  • Once golden and fragrant, remove from the oven and allow to cool on the tray for a few minutes. Serve warm.

Notes

Properly chilling the dough enhances flakiness. Cool the filling before assembling to prevent sogginess.

Nutrition

Serving: 1hand pieCalories: 300kcalCarbohydrates: 35gProtein: 15gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 450mgPotassium: 250mgFiber: 2gSugar: 1gVitamin A: 400IUVitamin C: 1mgCalcium: 150mgIron: 2mg
Keyword Autumn Recipes, Cheesy Treats, Chorizo Pies, Halloween snacks, hand pies, Spooky Chorizo Hand Pies
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