If you’ve noticed quite a number of pie-related posts around the blogosphere today, that’s because there’s a Pie Party going on! Shauna James Ahern put out the word on Facebook and more than a thousand pie fans have RSVP’d to share photos and recipes of pies today. I’m bringing some fabulous savory Chorizo & Potato Grilled Hand Pies to the potluck table.
Who doesn’t love a handheld pie? Portable, flaky crust, flavorful fillings – it’s one of life’s simple pleasures. I came up with the idea of savory hand pies filled with spicy chorizo sausage, Yukon Gold potatoes, cheddar cheese and fresh chives (snipped from my new garden!) pretty quickly, but it took me a bit longer to figure out the special ingredient that would elevate these pies to “wow” status. After consulting first The Flavor Bible (seriously, the best food book I own) and then my pantry, I had it: dried apples.
I knew that cheddar and apples are a magical pairing so when I read in The Flavor Bible that apples shared flavor affinities with chorizo as well I was eager to try them out in the mix. What the apples give is a subtle sweet-tart kick amidst the spicy chorizo and creamy potatoes and cheddar. They’re just the unique twist I was looking for. I happened to have dried apples on hand, but I think golden raisins might also work really well too.
Happy Pie Day!
[print_this]
Chorizo & Potato Grilled Hand Pies
Prep time: 1 hr 15 min | Cook time: 45 min | Total time: 2 hrs
Yield: 16 hand pies
INGREDIENTS:
- 4 puff pastry sheets
- 1 lb. chorizo
- 1 teaspoon vegetable oil
- 3 Yukon Gold potatoes
- 4 ounces sharp cheddar cheese, shredded
- 4 teaspoons chopped chives plus more for garnish
- 1/3 cup chopped dried apples or golden raisins
- Sour cream
DIRECTIONS:
- Set out puff pastry sheets to thaw.
- Heat vegetable oil in a large skillet. Brown the chorizo, stirring to a crumble.
- Bring the potatoes to boil in salted water. Cook until fork-tender, about 15-20 min. Drain.
- Peel, dice and smash the potatoes with a potato masher. They don’t need to be smooth, just crushed a little.
- On a clean surface, roll out each sheet of puff pastry to an approximately 12″ x 15″ rectangle. Cut 3″ circles out of the puff pastry – I used the rim of a drinking glass as a cutter.
- Preheat the panini grill to medium-high heat (about 400°F). Heat an oven or toaster oven to 250°F.
- On half of the circles, add about 1 tablespoon potatoes, 1 tablespoon chorizo, 1 tablespoon cheese, 1 teaspoon dried apples and 1/4 teaspoon chives. Use your judgment – you want the pies to be full but not overstuffed. One at a time, pick up each remaining circle, dip your finger in some water and apply water to the outer edge of the circle. Place the circle, wet side down, on top of one of the circles with filling. Stretch the pastry a little if necessary to cover the filling. Press around edges to seal the pie. Crimp the edges with a fork.
- Once you’re done with 4 or 5 pies (or as many will fit comfortably on your grill) go ahead and and start grilling. Carefully transfer the pies to the grill and close the lid so that the lid makes contact with the top of the pies without applying too much pressure. As the pastry bakes it will puff up and become a more even disc shape. Grill for 10-12 minutes until the pastry is puffed, fully baked (it will be quite brown in the center and pale golden around the edges). Keep the finished pies warm in the preheated oven or toaster oven while you grill remaining ones.
- Serve with a dollop of sour cream and a few snips of chives.
[/print_this]
Panini Happy, online since 2008, is more than just a sandwich blog. Here, you'll find hundreds of my original 
I love the idea of a pie party and these grilled hand pies are such a creative twist!
Just bought a new panini press, so I’ll be delving into your archives to find great recipes like this one.
Hooray – at last! Welcome to panini grilling, Lydia – it’s fun! 🙂
Love it–those look so good. Enjoying all of the pie party recipes!
What a great idea! Perfect for portion control … If you can each just one 🙂
Oh my goodness do these hand pies look incredible. I love how there’s potato, chorizo and cheese in the pies. And what a great idea to grill them. 🙂
These hand pies sound great & I love the way you styled them too with the chives on top 🙂
Thanks, Marla – they’re the very first “harvest” from the new little garden I planted with my daughter. 🙂
These look so fun! And great flavor combination. I’ve never made hand pies before, and I think I’m missing out!
I love making hand pies!!! You really pack those with goodies too, I am a big fan of chorizo…mmm… !
Wow, those look really yummy! One can never go wrong with chorizo and potato, I’ve got to try this! 🙂
They are so cute 🙂
This looks like a fabulous hand pie!
Dang, these look delicious, I will be making them soon. But I think I’ll add an ingredient from my favorite dish from my favorite Mexican restaurant in Chicagoland: The chorizo, potato and MOLE enchiladas: my brother just gave me three jars of his homemade mole!
Oh yes! Definitely involve the mole! Yummm 🙂
My husband is Portugese and might even cheat on my blog for this recipe. hehe
Your blog is just amazing and sooo delicious! Please continue like this, I love it! Cheers from Switzerland! Lori
I wish I had one of these right now, Kathy. They look positively perfect.
I almost thought those were English muffins at first? But hand pies with chorizo? Whoa, even better! 😉
Yum, I love the combination of flavors in your pies Kathy! They’re cute too 🙂
What a great recipe. Can hardly wait to give it a try!
You had me at chorizo and pie! This looks absolutely delicious!
Look at those awesome little beauties. So fun.
Thanks, Karina! So nice to “see” you! Hope you’ve been well. 🙂
Is this Spanish or Mexican chorizo?
I used a ground Mexican chorizo.
Hi! If you’re baking the handpies in the oven, how long do you bake them for?
Hi Ally – I’d try 15 min at 400F.
Thanks!
Hi Kathy, these look awesome and will definitely be trying them out for the next big get together! As a question, have you ever tried freezing these? If so, would you have the cooking directions on how to reheat them? Thanks for sharing the recipe for these regardless!
Hi Logan — I’m afraid I haven’t frozen them before. If you do, I’d be inclined to freeze them uncooked and then thaw before grilling or baking. ~Kathy