These Chorizo Hand Pies are a flavor-packed delight, combining smoky chorizo, creamy potatoes, and sweet red peppers in every bite. The golden, flaky crust encases a savory filling that’s both hearty and satisfying, perfect for a quick meal or snack. Ready in just 45 minutes, they’re a time-saving treat that doesn’t compromise on taste or texture.

Each pie offers a harmonious blend of spicy, smoky, and slightly sweet flavors, with a tender interior that contrasts beautifully with the crisp exterior. Whether served warm from the oven or enjoyed on the go, these hand pies are irresistibly comforting and sure to become a favorite. Perfect for busy days or impromptu gatherings, they’re as practical as they are delicious.

Ingredients for Chorizo Hand Pies

1 medium potato (7oz/200g, cooked and chopped small)
1 cup chorizo sausage (2oz/57g, cooked and chopped small)
½ medium red bell pepper (diced small)
1 teaspoon salt (adjust to taste)
½ teaspoon pepper
1 recipe puff pastry (or a box of store-bought, pre-rolled)
Egg wash (1 egg beaten with 1 tablespoon water)

Step-by-Step Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a bowl, mix together the potato, chorizo, red bell pepper, salt, and pepper. Taste and adjust the salt if needed.
Roll out the puff pastry to ¼ inch (0.65cm) thickness and cut into 16 squares using a 3½ inch (9cm) square cutter. (Skip this step if using store-bought pre-rolled pastry.)
Place 8 squares on the prepared baking sheet. Add about 2 tablespoons of filling to the center of each square and brush the edges with egg wash.
Cover each filled square with a top piece of pastry. Press the edges with your fingers or a fork to seal. Cut a few small slits on top for venting.
Brush the tops of the pies with egg wash for a golden finish.
Bake for 20-25 minutes, or until the pastry is golden brown and puffed.
Let the pies 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.

Perfect Pairings: Sauces and Toppings

Elevate your Chorizo Hand Pies with a drizzle of garlic aioli or a dollop of spicy salsa. For a tangy twist, try a chipotle lime crema—just mix 1/2 cup sour cream, 1 tablespoon lime juice, and 1 teaspoon chipotle powder. A sprinkle of fresh cilantro or crumbled queso fresco can add a vibrant finish!

Time-Saving Tips for Busy Cooks

Save time by using pre-cooked chorizo and a pre-made puff pastry. You can also chop the potato, chorizo, and pepper a day ahead and store them in the fridge. To speed up assembly, use a 3 ½-inch square cookie cutter or even a glass to cut the pastry quickly.

Storage and Reheating Made Easy

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the pies in a 300°F (150°C) oven for 10 minutes to keep the pastry crisp. Avoid microwaving, as it can make the pastry soggy.

Recipe Variations to Keep It Fresh

Swap chorizo for Italian sausage or add a handful of shredded cheese to the filling for extra richness. For a vegetarian twist, use crumbled tofu or lentils instead of chorizo. You can even experiment with different herbs like thyme or rosemary to change up the flavor profile.

Equipment Guidance for Smooth Prep

A baking sheet lined with parchment paper is essential for even baking. A pastry brush makes applying the egg wash a breeze, and a fork or pastry cutter ensures the edges are sealed perfectly. If you don’t have a square cutter, a ruler and knife work just as well for shaping the pastry.