Description
These Chorizo, Pumpkin and Caramelised Onion Hand-Pies combine savory and sweet flavors wrapped in a flaky homemade pastry. Perfect as a hearty snack or a light meal, these hand-pies feature spiced chorizo, tender roasted pumpkin, and sweet caramelised onions, enhanced with aromatic sage for a deliciously rustic treat.
Ingredients
Scale
Pastry:
- 2.5 cups plain flour (use gluten-free flour if needed)
- 1 cup chilled butter (cut into small pieces)
- 5-6 tablespoons ice water
Filling:
- 400 g chorizo (skin removed)
- 1 cup roasted pumpkin (cubed and roasted until tender)
- 1 cup caramelised onions
- 0.25 cup shredded sage leaves (thyme or rosemary can also be used)
- Salt and pepper to taste
For finishing:
- 1 egg, beaten (for brushing)
Instructions
- Preheat Oven: Preheat your oven to 200°C (392°F) to ensure it’s ready for baking the pies.
- Roast Pumpkin: Cut the pumpkin into cubes, drizzle them with oil, season with salt, and roast for about 25 minutes until tender and slightly caramelised.
- Cook Chorizo: In a medium skillet over medium heat, cook the chorizo for 8 to 10 minutes until browned and cooked through, then set aside to cool slightly.
- Prepare Filling: In a mixing bowl, combine the roasted pumpkin, cooked chorizo, caramelised onions, and shredded sage. Gently fold the ingredients together to mix evenly without mashing.
- Roll Out Pastry: Roll out the chilled pastry dough on a lightly floured surface to your desired thickness. Cut out circles large enough to hold a generous spoonful of filling.
- Assemble Hand-Pies: Place a spoonful of filling on one half of each pastry circle. Fold over the other half and seal the edges tightly by pressing them together to prevent filling leakage.
- Prepare for Baking: Arrange the hand-pies on a baking tray lined with parchment paper. Brush the tops with beaten egg to give a golden, glossy finish.
- Bake: Bake the hand-pies in the preheated oven for 20 to 25 minutes or until they are puffed up and golden brown.
Notes
- You can substitute other herbs such as thyme or rosemary for sage if preferred.
- Use gluten-free flour to make this recipe gluten-free.
- Ensure the butter and water are cold when making the pastry to create a flaky texture.
- Let the chorizo cool slightly before mixing with other filling ingredients to keep the caramelised onions intact.
- Brush the tops with egg wash for a shiny, appealing crust, or for a vegetarian option skip the egg wash.
