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5 from 10 votes
The filling inside of my chorizo hand pies: chorizo, potatoes, red pepper.
Chorizo Hand Pies Recipe with Potato and Red Pepper
Prep Time
25 mins
Cook Time
20 mins

My perfectly portable savory Chorizo Hand Pies recipe marries spiced chorizo with potatoes and red pepper — which are always meant to be together!

Course: Dinner
Cuisine: American
Servings: 8 hand pies
Author: Gemma Stafford
  • 1 medium (7oz/200g) potato, cooked and chopped small
  • 1 cup (2oz/57g) chorizo sausage, cooked and chopped small
  • ½ medium red bell pepper, diced small
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 recipe puff pastry (or a box of store-bought)
  • egg wash
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

  2. In a bowl, mix together the potato, chorizo, red bell pepper, salt, and pepper. Taste and adjust the salt if necessary.

  3. Roll out puff pastry to ¼ inch(.65cm) thickness and cut 16 squares with a 3 ½ inch (9 cm) square cutter. If you are using store-bought puff pastry it is already rolled.

  4. Place 8 squares on the prepared baking sheet. Add about 2 tablespoons of filling in the center of each circle and brush the edges with the egg wash.

  5. Cover the pies with the top piece of pastry and press the edges with your fingers or a fork to seal. Cut a few slits on top for venting. Brush the tops with the egg wash.

  6. Bake for 20-25 minutes, or until the pastry is golden brown. Let 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.