Chorizo Pumpkin and Caramelised Onion Hand-Pies Recipe

Introduction

These chorizo, pumpkin, and caramelised onion hand-pies combine savory and sweet flavors in a crisp, flaky pastry. Perfect as a snack or party appetizer, they offer a comforting mix of spiced meat and roasted pumpkin.

Ingredients

• 800g butternut pumpkin, peeled and chopped into 1cm pieces
• ⅓ cup (80ml) extra virgin olive oil
• Sea salt and cracked black pepper
• 4 onions, thinly sliced
• ¼ cup shredded sage leaves, plus extra small leaves to decorate
• ⅓ cup (80ml) sherry vinegar
• ⅓ cup (75g) raw sugar
• 400g fresh chorizo, skin removed and very finely chopped
• 2 teaspoons smoked paprika
• 1 egg, lightly beaten
• 150g unsalted butter, chopped
• ⅔ cup (160ml) hot water
• 2½ cups (375g) plain flour, plus extra for dusting
• ½ teaspoon fine table salt

Instructions

1. Step 1: Make the hot-water pastry by placing the butter and hot water in a medium saucepan over high heat. Bring to a boil, then remove from heat. Add the flour and salt, stirring until a dough forms. Turn the dough onto a lightly floured surface and knead until smooth. Wrap in plastic wrap and refrigerate for 30 minutes.
2. Step 2: Preheat the oven to 200°C. Place the pumpkin pieces on a baking tray lined with non-stick baking paper. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Roast for 40 minutes or until golden and tender. Set aside to cool.
3. Step 3: While the pumpkin roasts, heat the remaining 2 tablespoons of oil in a large non-stick frying pan over medium heat. Add the sliced onions and shredded sage. Cook, stirring occasionally, for 20–30 minutes until the onions are soft and golden.
4. Step 4: Add the sherry vinegar and raw sugar to the onion mixture. Stir to combine and cook for an additional 5 minutes until caramelised.
5. Step 5: Add the chopped chorizo, smoked paprika, and cracked black pepper. Cook, stirring, for 6–8 minutes until the chorizo is cooked through. Transfer the mixture to a large bowl and refrigerate until cool.
6. Step 6: Once cooled, fold the roasted pumpkin into the chorizo mixture, combining gently but thoroughly.
7. Step 7: Divide the chilled pastry dough into 3 equal portions. Roll each portion out on a lightly floured surface to about 1mm thick. Using a 7cm round cutter, cut out 48 rounds from the dough.
8. Step 8: Place about 1 tablespoon of filling onto 24 of the rounds. Brush the edges lightly with beaten egg, then top with the remaining 24 rounds. Press the edges together to seal tightly.
9. Step 9: Using a sharp knife, make a small incision in the top of each pie to allow steam to escape. Brush the tops with beaten egg and gently press small sage leaves on top for decoration.
10. Step 10: Arrange the hand-pies on baking trays lined with non-stick baking paper. Bake in the preheated oven for 15 minutes or until golden and crisp. Serve warm.

Tips & Variations

• For a milder flavor, substitute chorizo with spicy sausage or omit the smoked paprika.
• If you prefer, use ready-made puff pastry instead of hot-water pastry for a flakier texture.
• Adding a handful of grated cheddar or manchego cheese to the filling adds extra richness.
• Shape the pies into squares or triangles if you don’t have a round cutter.

Storage

Store cooled hand-pies in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking tray and warm in a 180°C oven for 8–10 minutes to restore crispiness. These pies can also be frozen before baking; thaw in the fridge and bake as directed, adding a few extra minutes to the cooking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of squash instead of butternut pumpkin?

Yes, sweet potato or kabocha squash work well as substitutes, providing a similar texture and sweetness.

Is it necessary to cook the chorizo before filling the pies?

Yes, cooking the chorizo ensures it is fully cooked and releases its flavors, avoiding any raw sausage inside the pies.

Chorizo Pumpkin and Caramelised Onion Hand-Pies Recipe

Print Recipe

★★★★★

4.5 from 150 reviews

These chorizo, pumpkin, and caramelised onion hand-pies feature a rich and savory filling wrapped in tender hot-water pastry. Roasted butternut pumpkin combined with sweet caramelised onions, fragrant sage, and spicy chorizo create a perfect balance of flavors for a delightful snack or appetizer.

• Author: Tara
• Prep Time: 45 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 40 minutes
• Yield: 24 hand-pies 1x
• Category: Snack
• Method: Baking
• Cuisine: Australian

Ingredients

Scale 1x2x3x

Pastry

• 150g unsalted butter, chopped
• ⅔ cup (160ml) hot water
• 2½ cups (375g) plain flour, plus extra for dusting
• ½ teaspoon fine table salt

Filling

• 800g butternut pumpkin, peeled and chopped into 1cm pieces
• ⅓ cup (80ml) extra virgin olive oil
• Sea salt and cracked black pepper, to taste
• 4 onions, thinly sliced
• ¼ cup shredded sage leaves, plus extra small leaves to decorate
• ⅓ cup (80ml) sherry vinegar
• ⅓ cup (75g) raw sugar
• 400g fresh chorizo, skin removed and very finely chopped
• 2 teaspoons smoked paprika
• 1 egg, lightly beaten

Instructions

1. Make the hot-water pastry: Place the butter and hot water in a medium saucepan over high heat and bring to a boil. Remove from heat, add the plain flour and salt, and stir until a dough forms. Turn out onto a lightly floured surface and knead until smooth. Wrap in plastic wrap and refrigerate for 30 minutes.
2. Roast the pumpkin: Preheat oven to 200°C (392°F). Place the chopped pumpkin on a baking tray lined with non-stick baking paper. Drizzle with 2 tablespoons of olive oil and season with sea salt and cracked black pepper. Roast for 40 minutes or until golden and tender. Set aside to cool.
3. Caramelise the onions and cook chorizo: While pumpkin roasts, heat remaining 2 tablespoons of olive oil in a large non-stick frying pan over medium heat. Add the sliced onions and shredded sage leaves and cook, stirring occasionally, for 20–30 minutes until soft and golden. Add sherry vinegar and raw sugar, stir well, and cook an additional 5 minutes until caramelised. Add the chopped chorizo, smoked paprika, and cracked black pepper; cook, stirring, for 6–8 minutes until the chorizo is thoroughly cooked. Transfer mixture to a large bowl and refrigerate until cool.
4. Combine filling: Once cooled, fold the roasted pumpkin into the chorizo and onion mixture to combine evenly.
5. Prepare the hand-pies: Divide the chilled pastry dough into three portions. On a lightly floured surface, roll each portion out to about 1mm thickness. Using a 7cm-round cutter, cut out 48 rounds from the dough.
6. Assemble the pies: Place 1 tablespoon of filling on 24 rounds. Brush edges with beaten egg and top with the remaining 24 rounds. Press edges firmly to seal. Make a small incision on the top of each pie with a sharp knife. Brush the tops with beaten egg and press small sage leaves on top to decorate.
7. Bake: Arrange the hand-pies on baking trays lined with non-stick baking paper. Bake in the preheated oven at 200°C (392°F) for 15 minutes or until golden brown.
8. Serve: Allow the pies to cool slightly before serving. Enjoy warm.

Notes

• The hot-water pastry produces a tender yet sturdy crust ideal for holding the moist filling.
• You can substitute the fresh chorizo with a vegetarian alternative to make the filling meat-free, though it will change the flavor profile.
• Ensure the pumpkin is roasted until golden and soft for the best texture inside the pies.
• Make incisions on the pie tops to allow steam to escape and prevent bursting during baking.
• Extra sage leaves used for decoration add an aromatic touch and visual appeal.
• These hand-pies can be made ahead and reheated in the oven for a quick snack or party food.

Keywords: chorizo hand pies, pumpkin hand pies, caramelised onion pies, savory hand pies, autumn recipes