Monday, August 1, 2011


I knew my kids and grandbabies were all coming home to spend a few days over the 4th of July holiday. So I busily perused cookbooks and magazines for tasty new treats and snacks to serve while they were here. I ran across this one and it sounded so delicious and filling. They were a bit time consuming, but well worth the effort. Tons of flavor! I had never cooked with Chorizo sausage before - it had a very different texture than sausage as we Americans know it. Also, it's very greasy, so you have to drain it well. I also had never cooked with  queso fresco. It was very different from any other cheese I have ever used - but very delicious and it was amazing how it cooked right up into the meat and thickened it. And what can you say about puff pastry? What's not to love about that stuff?! Add these to your next family get together or fellowship. They are sure to be a hit!


1 Tblsp extra virgin olive oil
1/4 cup finely chopped red onion
2 cloves garlic, minced
1/2 of a yellow sweet pepper, seeded and chopped
5 oz of uncooked chorizo sausage
1/2 cup chopped tomato, fresh or canned
1 tsp. dried oregano, crushed
1/2 tsp. ground cumin
4 oz grated queso fresco
1 (17 oz) pkg frozen puff pastry sheets (2 sheets) thawed
1 egg yolk, slightly beaten
1 Tbsp. milk
Salsa, taco sauce, sour cream (all optional) for garnish or dipping

For filling: In a large skillet, heat oil over medium heat. Add onion, garlic, and sweet pepper. Cook 7 minutes or until tender, stirring occasionally. Add Chorizo. Cook 5 minutes or until no longer pink, breaking up sausage and stirring occasionally. Drain fat. Return to heat. Add tomato, oregano and cumin. Simmer uncovered 5 - 8 minutes or until liquid is evaporated. Season with salt and pepper and let cool. Add the queso fresco and stir to combine.
Preheat oven to 400. On a floured surface with a floured rolling pin, roll puff pastry sheet to 1/8" thick. With a 3 1/2" round cookie cutter, cut 24 circles. Place 1 Tblsp filling in center of each circle. Combine beaten egg yolk with milk. Brush edges of half the circle with egg wash. Fold circle over to enclose filling; pinch edges together to seal. Brush tops with egg wash. Place on an ungreased baking sheet (I used my PC stone and it worked wonderful!); Bake 12 minutes or until golden brown.
Serve warm with toppers and dips of your choice.

Make ahead: Unbaked or baked hand pies can be made well in advance and frozen. Remove from freezer; place on ungreased baking sheets in single layers. For frozen unbaked pies, bake 17 - 19 minutes. If baked before freezing, reheat 5 - 6 minutes on top rack of 400 degree oven.

Yield: 24 pies

1 comment:

Hannah said...

These look really tasty! It's a little different from the normal meat filled pastry thing. I think we'll give it a whirl...Mexican is always a hit here...even with the little ones!