If you’re on the lookout for a hearty yet delightful treat that feels like a warm hug on a plate, then this Chorizo, Pumpkin and Caramelised Onion Hand-Pies Recipe is going to be your new best friend. These hand-pies perfectly marry the spicy, smoky charm of chorizo with the natural sweetness of roasted pumpkin and the deep, luscious flavor of caramelised onions. Each bite offers a beautiful contrast of textures and tastes wrapped in a golden, flaky pastry that’s simply irresistible. Trust me, once you try these, they’ll become a staple in your recipe collection!
Ingredients You’ll Need
Gathering the perfect ingredients is the first step to making these hand-pies shine. Each component plays an essential role, whether adding flavor, texture, or that lovely color that makes these pies as appetizing as they are delicious.
- Plain flour: Use 2.5 cups to create the delicate, flaky base; gluten-free flour works great if you prefer.
- Chilled butter: 1 cup cut into small pieces gives the pastry its buttery flakiness, so keep it cold!
- Ice water: 5 to 6 tablespoons help the dough come together without gluten developing too much—key for tender crusts.
- Chorizo: 400 grams, skin removed, brings a smoky, spicy richness that’s absolutely essential.
- Roasted pumpkin: 1 cup of tender, cubed pumpkin adds natural sweetness and a velvety texture inside the pie.
- Caramelised onions: 1 cup adds layers of sweet, deep flavor that balance the spiciness of chorizo beautifully.
- Shredded sage leaves: A quarter cup for an earthy herbal note, though thyme or rosemary can also be delightful alternatives.
- Salt and pepper: Season to taste—never underestimate the power of seasoning to bring all the flavors together.
How to Make Chorizo, Pumpkin and Caramelised Onion Hand-Pies Recipe
Step 1: Roast the Pumpkin
Start by preheating your oven to 200°C (392°F). Cut the pumpkin into neat cubes, drizzle them lightly with oil, and season with a pinch of salt. Roast the pumpkin for around 25 minutes until it’s tender and slightly caramelised—the roasting process deepens the natural sugars, creating a wonderful sweetness that complements the chorizo.
Step 2: Cook the Chorizo
While the pumpkin roasts, cook your chorizo in a medium skillet over medium heat until it’s browned and slightly crisped, about 8 to 10 minutes. Removing the skin beforehand helps the chorizo break down nicely, mingling into the filling without large chunks.
Step 3: Combine the Filling Ingredients
In a large mixing bowl, gently fold together the roasted pumpkin cubes, cooked chorizo, caramelised onions, and shredded sage leaves. This mixture is the soul of your hand-pies, bringing a delightful marriage of sweet, savory, and herbaceous flavors that will shine through every bite.
Step 4: Prepare and Roll the Pastry
Roll out your chilled pastry dough on a lightly floured surface until it’s about 3mm thick. Use a round cutter to cut out circles—each should be big enough to hold a generous spoonful of the filling without bursting.
Step 5: Assemble the Hand-Pies
Place a spoonful of the filling onto one half of each pastry circle. Carefully fold the other half over to encase the filling, then seal the edges tightly by pressing down with a fork or your fingers. This ensures your pies won’t leak during baking.
Step 6: Bake to Golden Perfection
Arrange your assembled hand-pies on a baking tray lined with parchment paper. Brush the tops with a beaten egg for that gorgeous golden finish. Bake for 20 to 25 minutes until puffed up, golden brown, and absolutely irresistible.
How to Serve Chorizo, Pumpkin and Caramelised Onion Hand-Pies Recipe
Garnishes
To elevate your hand-pies even further, sprinkle freshly chopped parsley or a little extra shredded sage on top after baking. A drizzle of a tangy chili or garlic-infused oil also brightens the dish and adds a subtle kick that dances perfectly with the savory filling.
Side Dishes
These hand-pies are wonderfully versatile and pair beautifully with fresh, crisp salads like a simple rocket and lemon vinaigrette or even a hearty slaw. For cooler days, a warm bowl of tomato or butternut squash soup complements the pies’ flavors and adds a cozy touch to your meal.
Creative Ways to Present
Why not transform these hand-pies into bite-size appetizers for your next gathering? Use smaller cutters and mini muffin tins to bake individual portions. Alternatively, serve them on wooden boards alongside a selection of chutneys or creamy dipping sauces for a fun and stylish spread.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover hand-pies in an airtight container in the refrigerator and consume within 2 to 3 days. The flavors meld nicely overnight, making them even tastier the next day.
Freezing
These hand-pies freeze beautifully. Freeze them unbaked on a lined tray first, then transfer to a sealed bag or container. When ready to enjoy, bake directly from frozen, adding a few extra minutes to the baking time to ensure they cook through.
Reheating
To reheat your hand-pies, pop them in a preheated oven at 180°C (356°F) for 10-15 minutes until warmed through and crispy again. Avoid microwaving, as that can make the pastry soggy and less enjoyable.
FAQs
Can I use other types of sausage instead of chorizo?
Absolutely! While chorizo adds a distinctive smoky heat, you can substitute with spicy Italian sausage or even a mild sausage if you prefer less spice. Just adjust seasoning accordingly.
Is it possible to make the pastry from scratch?
Yes, making your own pastry can be rewarding, just ensure you keep the butter cold and don’t overwork the dough to maintain its flakiness. Alternatively, store-bought pastry can save time and still yield great results.
Can I prepare the filling ahead of time?
Definitely! You can prepare the filling the day before, keep it refrigerated in an airtight container, and assemble the pies when you’re ready to bake. This helps streamline your cooking process.
Are these hand-pies suitable for freezing after baking?
Yes, but for best texture, freeze the pies unbaked and bake them fresh from frozen. Freezing after baking can soften the pastry somewhat when reheated.
What’s the best way to caramelise onions quickly?
While traditional caramelising takes time, you can speed it up by cooking the onions on medium heat with a pinch of sugar and a splash of water, stirring frequently to avoid burning and achieve a sweet, golden color faster.
Final Thoughts
There’s something truly special about making and sharing homemade hand-pies, especially when they combine such winning flavors as in this Chorizo, Pumpkin and Caramelised Onion Hand-Pies Recipe. They’re perfect for cozy dinners, parties, or even as a savory snack to brighten your day. I wholeheartedly encourage you to give these hand-pies a try—you might just find yourself making them over and over again, just like me!
Print
Chorizo, Pumpkin and Caramelised Onion Hand-Pies Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Snack/Appetizer
- Method: Baking
- Cuisine: Mediterranean
Description
Delight in these savory Chorizo, Pumpkin, and Caramelised Onion Hand-Pies that combine spicy chorizo with sweet roasted pumpkin and rich caramelised onions encased in a crisp, buttery pastry. Perfect for a comforting snack or a flavorful appetizer, these hand-pies bring together autumnal flavors balanced with aromatic sage in a golden-baked crust.
Ingredients
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
- 1 cup Caramelised onions
- 0.25 cup Shredded sage leaves (alternatively thyme or rosemary)
- Salt and pepper, to taste
For finishing
- 1 Egg, beaten (for brushing)
Instructions
- Preheat the oven: Set your oven to 200°C (392°F) to prepare for baking the hand-pies.
- Roast pumpkin: Cube the pumpkin and drizzle with oil, seasoning with salt. Roast in the preheated oven for about 25 minutes until tender and slightly caramelized.
- Cook chorizo: In a medium skillet over medium heat, cook the chorizo for 8 to 10 minutes until browned and cooked through, then remove from heat.
- Combine filling: In a mixing bowl, fold together the roasted pumpkin, cooked chorizo, caramelised onions, and shredded sage. Season with salt and pepper to taste.
- Prepare pastry circles: Roll out the chilled pastry dough on a floured surface and cut into circles large enough to hold a generous spoonful of filling.
- Assemble hand-pies: Place the filling on one half of each pastry circle. Fold the other half over to cover the filling and seal the edges tightly to prevent leakage during baking.
- Arrange and brush: Place the hand-pies on a baking tray lined with parchment paper. Brush the tops with beaten egg to achieve a golden finish.
- Bake: Bake in the preheated oven for 20 to 25 minutes until the hand-pies are golden brown and cooked through. Remove and allow to cool slightly before serving.
Notes
- You can substitute thyme or rosemary for sage if preferred for a different herbal note.
- Use gluten-free flour in the pastry to make this recipe gluten-free friendly.
- Ensure the pastry is well chilled before rolling to achieve a flaky texture.
- For a vegetarian option, omit chorizo and increase caramelised onions and pumpkin quantity or add mushrooms.
- Serve warm for best flavor and texture.
