My perfectly portable savory Chorizo Hand Pies recipe marries spiced chorizo with potatoes and red pepper — which are always meant to be together!
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a bowl, mix together the potato, chorizo, red bell pepper, salt, and pepper. Taste and adjust the salt if necessary.
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.
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.
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.
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.