Fun Chorizo Hand Pies

These fun chorizo hand pies are the perfect savory bite when you want to wow your guests with flavor and a playful look. Each adorable pumpkin is packed with a tasty chorizo and cheese combo tucked into buttery pastry that bakes up soft and golden. The real fun is in crafting the pastry into quirky pumpkin faces that feel like they came right out of a Halloween fairy tale. Whether you're hosting a themed get-together or just need a standout snack, these hand pies bring both excitement and a delicious experience.

I made these on a brisk October day with my daughter to surprise our neighbors at a block party, and we had a blast crafting pumpkin faces before digging into the pies.

Ingredients

• All purpose flour: keep it chilled for flaky pastry that's easy to roll
• Sea salt: enhances the buttery flavor and adds a savory touch
• Unsalted butter: use chilled and cubed for a soft buttery dough; European style is best if you can
• Chilled water: keeps the dough from sticking and helps everything mix smoothly
• Egg: helps bind the dough and gives it richness
• Apple cider vinegar or lemon juice: helps make a tender crust that stays crisp
• Ground chorizo beef or pork: grab the freshest sausage for a smoky spice
• Minced pork: you can swap in ground chicken or turkey for a lighter option
• Paprika: adds depth and color; go for Spanish for extra smokiness if possible
• Onion: finely chopped for a sweet, aromatic base
• Garlic cloves: choose firm bulbs for robust savory flavors
• Cayenne pepper: optional for a bit of heat—use lightly if serving to kids
• Salt: boosts the tasty flavors, so taste as you mix for balance
• Oaxaca cheese: shredded for creamy goodness with a mild taste—use fresh blocks
• Manchego cheese: offers a nutty tang; aged brings out a stronger flavor
• Room temperature water: helps seal pastry edges without cracking
• Egg: for an egg wash that gives a shiny golden finish to the baked pies

Instructions

Make the Dough:

Start by whisking together the chilled flour and sea salt in a big bowl. Add in the cubed cold butter, then use your fingers to rub it into the flour until you have a mix that looks like coarse crumbs with some pea-sized butter left to ensure a flaky pastry.

Combine Wet Ingredients:

In a separate bowl mix together the water, vinegar, and egg. Whisk until blended, then pour this into a well in your flour mixture. Use a fork or your hands to incorporate it into the flour. If the dough feels too dry, add water a tablespoon at a time until it holds together but stays soft.

Knead and Fold:

Transfer the dough to a floured surface and gently knead until it comes together. Form it into a rectangle and fold it into thirds, repeating to help achieve a flaky texture. Shape it into a disc, wrap in plastic, and chill for at least an hour.

Prep the Chorizo Filling:

Heat a splash of oil in a large nonstick skillet over medium heat, then add the onions and cook until they start to soften. Stir in the minced garlic and continue cooking for a minute to bring out deeper flavors.

Add Meats and Spice:

Add the ground chorizo and minced pork to the pan, breaking it up with a wooden spoon as it cooks. Sprinkle in the paprika and cayenne, add a good pinch of salt, and stir well. Cook until the meats are browned, which should take about fifteen to twenty minutes. Drain any excess grease and let cool in the fridge.

Roll and Cut Pumpkin Shapes:

On a lightly floured surface, roll out the rested dough to about three millimeters thick, dusting as necessary to prevent sticking. Flip it halfway through for an even roll. Use a pumpkin-shaped cookie cutter to cut out matching pieces, rerolling any scraps as needed for about thirty cutouts.

Create Faces and Fill:

On half the pumpkin shapes, use round or triangle cutters or a sharp knife to carve silly faces. On the whole ones, layer grated Oaxaca and Manchego cheese, then top with a generous spoonful of cooled chorizo filling. Moisten the edges with water.

Seal and Crimp:

Place a face pumpkin over each filled base, gently stretching the dough to fit if necessary. Press the edges all around with your fingers, then finish by crimping with a fork for a decorative seal.

Bake the Pies:

Place the completed pies on a baking sheet lined with parchment. Beat an egg and brush it generously over the pumpkin faces for even browning. Pop them in the oven at three hundred seventy-five degrees Fahrenheit for twenty to thirty minutes until they turn golden brown. Let them cool slightly before moving to a serving plate.

Every time I whip these up, I can't help but sneak in some extra Oaxaca cheese because that creamy melt makes everything better. My kids love helping with the silly face cutting, making it a favorite family tradition.

Storage Tips

Let the baked pies cool all the way down, then store them in an airtight container in the fridge for up to four days. Reheat in the oven at three hundred fifty degrees for the best results. You can freeze the assembled but unbaked pies on a tray first, then move them to a freezer bag once they’re hard, for up to two months. Bake from frozen, just adding a few extra minutes to the cooking time.

Ingredient Substitutions

Swap in ground chicken or turkey for pork in the filling if you'd like a lighter choice. Monterey Jack and mozzarella work as replacements for Oaxaca and Manchego. For a vegetarian twist, try adding sautéed diced mushrooms with smoked paprika and a pinch of cumin to mimic the heartiness of chorizo.

Serving Suggestions

Serve these spooky pies on a platter with roasted red pepper dip or a cool cilantro-infused sour cream dip for a nice contrast. They're perfect as a Halloween snack but also make a great lunch alongside a salad or warm soup. Put them out at your next game night and watch them disappear.

With their fun pumpkin faces and bold flavors, these hand pies are sure to delight your guests. Enjoy trying out different fillings and shapes to keep things interesting for every season.

Common Recipe Questions

→ What's Halloween about these hand pies?

The dough shaped like pumpkins with cutouts gives them a fun, spooky look—perfect for celebrations.

→ Can I swap out the chorizo?

Absolutely, you can replace it with ground beef, chicken, turkey, or plant-based options if you want something different.

→ What cheeses are best for the filling?

Oaxaca and manchego create a creamy texture, but mozzarella or cheddar blends can also work nicely.

→ Do I need special tools for the shapes?

A 4-inch pumpkin cookie cutter is handy, but you can easily cut shapes by hand or use any round cutter.

→ How should we eat these hand pies?

Serve them warm so the cheese stays gooey and the crust is crunchy. They’re awesome as snacks or appetizers.