Chorizo Hand Pies

Chorizo Hand Pies

If you like a little kick, then these Chorizo Hand Pies for you. Buttery piecrust and fontina flawlessly balance out the well-seasoned chorizo—a pork sausage used in many Mexican and Iberian dishes. We used a Mexican version, which is fresh pork that is highly seasoned and still raw when purchased. (Spanish and Portuguese chorizos, on the other hand, have lots of smoked paprika and are normally sold dried, cured, and often smoked.) Go ahead. Spice things up!

Chorizo Hand Pies
Makes 20
  • Dough:
  • 2½ cups (313 grams) all-purpose flour
  • 1 tablespoon (9 grams) kosher salt
  • 2 cups (454 grams) cold unsalted butter, cubed
  • ⅓ cup ice water
  • Filling:
  • 2 tablespoons (28 grams) unsalted butter
  • 1 medium russet potato, peeled and cut into ¼-inch cubes
  • 1 tablespoon (14 grams) vegetable oil
  • ¼ cup minced yellow onion
  • ⅓ cup chopped red bell pepper
  • 1 clove garlic, chopped
  • ½ (1-pound) package fresh chorizo sausage, casings removed
  • ¼ teaspoon (0.75 gram) kosher salt
  • ⅛ teaspoon (0.25 gram) ground cumin
  • 1 tablespoon (6 grams) plus ⅛ teaspoon (0.25 gram) ground black pepper, divided
  • 1 large egg, lightly beaten
  • 7 tablespoons shredded fontina cheese
  • 1 tablespoon (9 grams) flaked salt
  1. For dough: In the work bowl of a food processor, place flour and salt; pulse until combined. Add butter, and pulse until mixture is crumbly. Add ⅓ cup cold water, 1 tablespoon at a time, just until dough comes together. Divide dough in half, and shape each half into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 2 hours.
  2. For filling: In a medium saucepan, melt butter over medium-high heat. Add potatoes, spreading to cover entire surface of pan. Cook, without stirring, until potatoes are golden brown on the bottom, 5 to 6 minutes. Carefully turn potatoes, and cook until bottoms are golden brown and tender. Remove, and set aside.
  3. In same skillet, heat oil over medium-high heat. Add onion, and cook until translucent, about 3 minutes. Add bell pepper, and cook until tender, about 3 minutes. Add garlic, and cook until fragrant, about 1 minute. Add chorizo, salt, cumin, and ⅛ teaspoon (0.25 gram) pepper. Cook, stirring frequently, until chorizo is browned, about 6 minutes. Drain well.
  4. On a lightly floured surface, roll dough to ⅛-inch thickness. Using a 4½-inch round cutter, cut dough, rerolling scraps only once. Place rounds on 2 parchment-lined baking sheets, and refrigerate for 10 minutes.
  5. Brush edges of chilled dough rounds with beaten egg. Place ½ tablespoon chorizo mixture, 1 teaspoon cheese, and ½ teaspoon potato in center of each round. Fold dough over filling. Crimp to seal with a fork, and trim edges with a pastry cutter. Place on prepared pans, and freeze for at least 10 minutes. (Dough may be refrigerated for up to 3 days or frozen for up to 2 months.)
  6. Preheat oven to 425°F.
  7. Brush frozen hand pies with egg, and poke holes in top of dough to release steam. Sprinkle with flaked salt and remaining 1 tablespoon (6 grams) pepper.
  8. Bake until golden brown, 15 to 20 minutes.


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