Chorizo-Pepper Hand Pies


1 tablespoon extra-virgin olive oil

1/4 cup finely chopped red onion

2 cloves garlic, minced

1/2 yellow sweet pepper, seeded and finely chopped

5 ounces uncooked chorizo sausage

1/2 cup chopped tomato, fresh or canned

1 teaspoon dried oregano, crushed

1/2 teaspoon ground cumin

4 ounces grated queso fresco (3/4 cup)

1-17.3 ounce package frozen puff pastry sheets (2 sheets), thawed

1 egg yolk, lightly beaten

1 tablespoon milk

1 recipe Sweet Pepper Topper (see recipe below)

Taco sauce or salsa (optional)


Heat the oil in a large skillet over medium heat. Add the onion, garlic, and sweet pepper and cook, stirring occasionally, until tender, 7 minutes. Add the chorizo, stirring occasionally, and breaking up the sausage, until the sausage is no longer pink, 5 minutes. Drain fat. Return to heat and add the tomato, oregano, and cumin to the meat mixture and simmer, uncovered, until the mixture is almost dry, 5 to 8 minutes. Season with salt and black pepper. Let cool. Add the queso fresco and stir to combine.

Preheat oven to 400 degrees F. On a floured surface with a floured rolling pin, roll the puff pastry to 1/8-inch thickness. With a 3-1/2-inch round cookie cutter, cut 24 circles. Place 1 tablespoon filling in center of each circle. Combine beaten egg yolk with milk. Brush edges of half the circle with egg wash. Fold circle over to enclose filling; pinch edges together to seal. Brush tops with egg wash. Place on an ungreased baking sheet; bake 12 minutes or until golden brown.

Serve warm topped with Sweet Pepper Topper and taco sauce for dipping. Makes 24 hand pies.

Sweet Pepper Topper


1 cup chopped yellow and/or orange sweet pepper

1/3 cup chopped pitted ripe olives

1/4 cup chopped fresh Italian (flat-leaf) parsley


In small bowl combine pepper, olives, and parsley.

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