As I opened the oven door, a waft of savory spices enveloped the kitchen, instantly transporting me to a cozy autumn afternoon. This isn’t just any recipe; it’s time to dive into the delightfully spooky world of Spooky Chorizo Hand Pies! Perfect for autumn gatherings or a fun Halloween treat, these hand pies are a mouthwatering combination of flaky pastry and a rich, zesty filling. Not only are they a crowd-pleaser, but they also offer the joy of homemade cooking without a complicated process. Plus, they can be frozen ahead of time, making dinner plans a breeze. Whether you're a high-energy home chef or simply looking for a delicious way to break free from the fast-food routine, these pies are sure to satisfy. Ready to conjure up some culinary magic in your kitchen? Let's get started!
Why are Spooky Chorizo Hand Pies irresistible?
Comforting, these hand pies are perfect for those chilly fall evenings, wrapping you in a warm, flaky crust filled with zesty chorizo and cheesy goodness. Flavor-packed, the combination of seasoned meats and gooey cheese creates a symphony of tastes that will delight your palate. Versatile, you can easily adapt the filling to include your favorite ingredients or substitutions. Time-saving, these pies can be made ahead and stored, ensuring you always have a delicious meal ready to go. Fun for all ages, they make for a festive addition to any gathering, turning your dinner into a playful experience!
Spooky Chorizo Hand Pies Ingredients
For the Dough
• AP flour – 16 oz, preferably chilled for easy handling.
• Sea salt – 1 tsp, to enhance the overall flavor of the crust.
• Unsalted butter – 170 g, chilled and cubed works best for a flaky texture.
• Chilled water – ½ cup plus 2-3 tablespoon more, if needed, to help bind the dough together.
• Egg – 1, for a rich flavor in the dough.
• Apple cider vinegar or lemon juice – 1 tsp, to help create a tender crust.
For the Filling
• Ground chorizo – 255 g, choose beef or pork for a zesty kick in your spooky hand pies.
• Minced pork – 285 g, can be substituted with beef, chicken, or turkey to suit your taste.
• Paprika – 1 tsp, adds a delightful depth of flavor.
• Onion – ½, finely chopped for aroma and sweetness.
• Garlic cloves – 3, finely chopped to bring out the savory notes.
• Cayenne pepper – ½ teaspoon (optional), for those who crave a little extra heat.
• Salt – to taste, as a finishing touch to balance the flavors.
For the Cheese Layer
• Oaxaca cheese – 170 g (about 6 oz / 1½ cups, shredded), for that ooey-gooey appeal.
• Manchego cheese – 170 g (about 6 oz / 1½ cups, shredded), to add a nutty flavor that complements the spicy filling.
For Assembly
• Room temperature water – to seal the pie edges securely.
• Egg – 1, for egg wash to achieve that golden, shiny finish.
Now that you have all the Spooky Chorizo Hand Pies ingredients lined up, let’s get ready to fill your kitchen with delightful aromas and fun!
Step‑by‑Step Instructions for Spooky Chorizo Hand Pies
Step 1: Prepare the Dough
In a mixing bowl, whisk together 16 oz of chilled all-purpose flour and 1 teaspoon of sea salt until well blended. Cut in 170 g of chilled and cubed unsalted butter using your fingertips or a pastry cutter until the mixture resembles coarse crumbs, about 5-7 minutes.
Step 2: Combine Wet Ingredients
In a separate bowl, mix ¼ cup of chilled water with 1 teaspoon of apple cider vinegar and 1 egg. Gradually stir this wet mixture into the flour blend until just combined. Add more chilled water, a tablespoon at a time, until the dough is pliable.
Step 3: Chill the Dough
Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour. This resting time allows the gluten to relax, making your dough easier to roll out later for the Spooky Chorizo Hand Pies.
Step 4: Cook the Filling
In a non-stick pan over medium-high heat, add ½ finely chopped onion and sauté until soft and translucent, about 3-4 minutes. Add 255 g of ground chorizo and 285 g of minced pork, breaking them apart with a spatula. Cook until fully browned, about 8-10 minutes, then stir in 1 teaspoon paprika and 3 finely chopped garlic cloves, plus cayenne (if using), and season with salt.
Step 5: Prepare the Oven and Roll Dough
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to about ¼ inch thick. Using a 4-inch pumpkin-shaped cookie cutter, cut out as many shapes as you can manage, placing them on a parchment-lined baking tray as you go.
Step 6: Create Faces on Pies
Take half of your pumpkin cutouts and, using smaller cutters, create fun faces by cutting out eyes and mouths. Keep the other half intact as the base for your Spooky Chorizo Hand Pies where you’ll layer the filling and cheese.
Step 7: Assemble the Hand Pies
On the uncut pumpkin shapes, layer 170 g of shredded Oaxaca cheese, then a generous amount of your chorizo filling, ensuring to spread out evenly. Place the face-shaped cutouts on top, aligning them neatly, ready to be sealed.
Step 8: Seal the Edges
Dampen the edges of the filled pumpkin bases with room temperature water, then gently press down the top cutouts. Crimp the edges with a fork to seal in those delicious flavors and ensure they don’t leak during baking.
Step 9: Brush with Egg Wash
Once all your Spooky Chorizo Hand Pies are assembled on the tray, beat 1 egg and brush it over the tops of the pies for that stunning golden-brown finish. This step enhances the appearance and flavor of your baked treats.
Step 10: Bake and Enjoy
Place the tray in the preheated oven and bake for 20-30 minutes or until the pies are golden brown and puffed. Once baked, remove them from the oven, let them cool slightly, and prepare to thrill your guests with these fantastic Spooky Chorizo Hand Pies.
Make Ahead Options
These Spooky Chorizo Hand Pies are ideal for meal prep, allowing busy home cooks to enjoy homemade goodness without the last-minute rush. You can prepare the dough and filling up to 24 hours in advance; simply refrigerate them separately to maintain their freshness. When you’re ready to bake, roll out the dough, assemble the pies, brush with an egg wash, and bake as instructed. To freeze, shape and bake the hand pies, let them cool, then store in airtight containers for up to 3 months. Reheat directly from the freezer at 375°F until warmed through, and they'll taste just as delicious as when freshly made!
Spooky Chorizo Hand Pies Variations
Get ready to explore delightful twists on your Spooky Chorizo Hand Pies, letting your imagination run wild with flavors and textures!
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Vegetarian: Substitute the chorizo and pork with a mix of black beans, corn, and bell peppers for a hearty veggie delight. The spices will still pack a punch!
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Cheese Lovers: Feel free to mix in your favorite melty cheeses like Monterey Jack or Pepper Jack for an extra layer of creaminess. Each bite will be a gooey surprise!
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Spicy Kick: Add more cayenne pepper or crushed red pepper flakes to the filling for a fiery touch that will light up your taste buds. Perfect for heat seekers!
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Herbed Dough: Infuse the pie crust with dried herbs like oregano or thyme to elevate the flavor of the crust and bring a fragrant aroma to your kitchen.
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Mixed Meats: Use a combination of ground beef, turkey, and sausage for a richer filling that offers a variety of flavors in every bite. It’s a meaty marvel!
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Pumpkin & Spice: Mix pureed pumpkin and a sprinkle of nutmeg or cinnamon in your filling for a seasonal touch that echoes the warmth of fall.
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Sweet & Savory: Create a sweet filling using diced apples or pears combined with the savory chorizo for a fun contrast that will surprise your guests.
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Gluten-Free Option: Swap the all-purpose flour with a gluten-free blend to enjoy these hand pies without gluten but full of taste!
Feel free to experiment and make these Spooky Chorizo Hand Pies uniquely yours! Whether you opt for a twist or stick to the classic, you won’t regret diving into these scrumptious treats. For a refreshing side, consider serving them with a simple green salad or a zesty homemade salsa to balance the richness. Happy cooking!
How to Store and Freeze Spooky Chorizo Hand Pies
Fridge: Store your Spooky Chorizo Hand Pies in an airtight container for up to 3 days. This keeps them fresh, allowing you to enjoy them anytime!
Freezer: For longer storage, freeze the cooked hand pies individually wrapped in plastic wrap and then in a freezer bag for up to 3 months. Just reheat and serve!
Reheating: To reheat, bake from frozen at 375°F for 20-25 minutes until heated through. You’ll revive that delightful crispiness!
Thawing: If you prefer to thaw, leave them in the fridge overnight before reheating. This helps maintain the flavor and texture of your delicious hand pies!
Expert Tips for Spooky Chorizo Hand Pies
Keep It Chilled: Ensure your butter and water are chilled. This is key to achieving a flaky crust for your spooky chorizo hand pies.
Don’t Overwork Dough: Avoid overmixing your dough. This can make it tough! Mix until just combined for that perfect texture.
Taste as You Go: Season your chorizo filling generously, but remember to taste as you add salt and spices. This ensures flavorful hand pies that won't be bland.
Seal Properly: While sealing edges with water, ensure they're completely sealed. This prevents the filling from leaking during baking.
Customize Fillings: Feel free to experiment with your favorite cheeses or add veggies to the mix. This can make your spooky chorizo hand pies uniquely yours!
What to Serve with Spooky Chorizo Hand Pies
When it comes to creating a delightful autumn meal, the right side dishes can elevate your Spooky Chorizo Hand Pies into a feast.
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Creamy Coleslaw: This crunchy, tangy side adds freshness, balancing the hearty flavors of the hand pies.
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Roasted Brussels Sprouts: Roasting enhances their natural sweetness, providing a crispy contrast to the flaky pastry.
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Garlic Breadsticks: Warm, buttery breadsticks are perfect for dipping into any sauces you might serve alongside the pies.
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Spicy Salsa: A zesty salsa brings a lively kick and complements the rich, savory filling of the hand pies.
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Pumpkin Soup: Silky and warm, this seasonal favorite creates a comforting ambiance and pairs beautifully with the chorizo.
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Crisp Green Salad: Use a mix of fresh greens, nuts, and a tangy vinaigrette for a light, crispy counterbalance to the richness of the pies.
Imagine gathering around the table, plates overflowing with these delicious offerings, creating memories filled with laughter and warmth.
Spooky Chorizo Hand Pies Recipe FAQs
What is the best way to select ripe ingredients for my filling?
Absolutely! For the best flavor, ensure your meat is fresh and from a reputable source. When selecting onions, look for firm, smooth ones without dark spots or soft spots. For garlic, choose heads that feel heavy, indicating moisture and freshness.
How should I store my Spooky Chorizo Hand Pies once they've cooled?
To keep your hand pies fresh, store them in an airtight container in the fridge for up to 3 days. This will help maintain their deliciousness while allowing you to enjoy their savory goodness anytime!
Can I freeze Spooky Chorizo Hand Pies for later use?
Certainly! To freeze, wrap each cooked hand pie individually in plastic wrap and place them in a freezer-safe bag. They can be stored for up to 3 months. When you're ready to enjoy, bake directly from frozen at 375°F for 20-25 minutes until they are heated through.
What should I do if my pie dough seems too crumbly?
If your dough is crumbly and not coming together, don’t worry! Gradually add more chilled water, one tablespoon at a time, until it forms a cohesive dough. Make sure to knead it gently, just until combined, as overworking can lead to tough pies.
Are there any dietary considerations I should keep in mind for Spooky Chorizo Hand Pies?
Yes! Always check the labels for allergens if you’re serving guests. If anyone has gluten sensitivities, you can substitute regular flour with a gluten-free blend. Additionally, for those avoiding pork or beef, feel free to use ground turkey or chicken as a tasty alternative.
Spooky Chorizo Hand Pies to Thrill Your Fall Feast
Equipment
- Mixing bowl
- Non-stick Pan
- pastry cutter
- Rolling Pin
- cookie cutter
- baking tray
- Plastic wrap
Ingredients
Dough
- 16 oz all-purpose flour preferably chilled
- 1 teaspoon sea salt to enhance flavor
- 170 g unsalted butter chilled and cubed
- ½ cup chilled water plus 2-3 tablespoon if needed
- 1 count egg for the dough
- 1 teaspoon apple cider vinegar
Filling
- 255 g ground chorizo beef or pork
- 285 g minced pork can substitute with beef, chicken, or turkey
- 1 teaspoon paprika
- ½ count onion finely chopped
- 3 count garlic cloves finely chopped
- ½ teaspoon cayenne pepper optional
- salt to taste
Cheese Layer
- 170 g Oaxaca cheese shredded
- 170 g Manchego cheese shredded
For Assembly
- room temperature water to seal pie edges
- 1 count egg for egg wash
Instructions
Preparation
- In a mixing bowl, whisk together 16 oz of chilled all-purpose flour and 1 teaspoon of sea salt until well blended. Cut in 170 g of chilled and cubed unsalted butter using your fingertips or a pastry cutter until the mixture resembles coarse crumbs, about 5-7 minutes.
- In a separate bowl, mix ¼ cup of chilled water with 1 teaspoon of apple cider vinegar and 1 egg. Gradually stir this wet mixture into the flour blend until just combined. Add more chilled water, a tablespoon at a time, until the dough is pliable.
- Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour.
Cooking the Filling
- In a non-stick pan over medium-high heat, add ½ finely chopped onion and sauté until soft and translucent, about 3-4 minutes.
- Add 255 g of ground chorizo and 285 g of minced pork, breaking them apart with a spatula. Cook until fully browned, about 8-10 minutes.
- Stir in 1 teaspoon paprika, 3 finely chopped garlic cloves, plus cayenne (if using), and season with salt.
Assembling the Pies
- Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to about ¼ inch thick.
- Using a 4-inch pumpkin-shaped cookie cutter, cut out as many shapes as you can manage, placing them on a parchment-lined baking tray.
- Take half of your pumpkin cutouts and create fun faces by cutting out eyes and mouths using smaller cutters.
- On the uncut pumpkin shapes, layer 170 g of shredded Oaxaca cheese, then a generous amount of your chorizo filling.
- Dampen the edges of the filled pumpkin bases with room temperature water, then press down the top cutouts and crimp the edges with a fork.
- Beat 1 egg and brush it over the tops of the pies for a golden-brown finish.
- Place the tray in the preheated oven and bake for 20-30 minutes or until the pies are golden brown and puffed.
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