Description
Small, savory hand pies filled with spicy chorizo and cheese, shaped for a festive look.
Ingredients
Scale
- 1 package (14.1 ounces) refrigerated pie crusts
- 8 ounces fresh chorizo sausage, casing removed
- 1 cup shredded Monterey Jack cheese
- 1/4 cup finely chopped onion
- 1 large egg, beaten
- 1 tablespoon water
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line two baking sheets with parchment paper.
- Cook the chorizo in a skillet over medium heat, breaking it up with a spoon until fully browned. Drain off excess grease.
- In a bowl, combine the cooked chorizo, shredded cheese, and chopped onion. Mix well.
- Unroll the pie crusts. Use a 4-inch round cutter to cut circles from the dough. You should get about 10 to 12 circles per crust.
- Place about 1 tablespoon of the filling onto the center of one dough circle.
- Brush the edges of the dough with the egg wash (beaten egg mixed with water).
- Fold the dough over the filling to create a half-moon shape. Crimp the edges with a fork to seal.
- Place the sealed pies on the prepared baking sheets. Cut two small slits on top of each pie to allow steam to escape.
- Brush the tops of the pies with the remaining egg wash and sprinkle lightly with black pepper.
- Bake for 15 to 18 minutes, or until the crusts are golden brown.
- Let the hand pies cool slightly before serving.
Notes
- For a spooky look, use a small knife to cut out simple shapes like eyes or mouths before baking.
- You can substitute cheddar cheese for Monterey Jack if desired.
- Prep Time: 20 min
- Cook Time: 18 min
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 280
- Sugar: 1
- Sodium: 450
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 12
- Cholesterol: 55
Keywords: chorizo, hand pies, savory pastry, appetizer, baked snack, spicy