Chorizo Hand Pies
Chorizo Hand Pies Makes 20 Turnovers Spicy chorizo meets blanco tequila head on in these hot, flaky hand pies.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.joanneweir.com.
Cooking tools:
- Rolling pin
- Cookie cutter
- Pastry brush
- Skillet
- Stove
- Oven
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Fork
- Baking sheet
- Wooden spoon
- Paring knife
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion, minced
- 3 cloves garlic, minced
- 2 green bell peppers, seeded and finely chopped
- 1/2 pound chorizo sausage, casings removed
- 1/4 pound finely diced serrano ham, prosciutto, or Black Forest ham
- Large pinch of saffron threads
- 3/4 cup peeled, seeded, and chopped tomatoes (fresh or canned)
- 5 tablespoons blanco tequila
- 1/4 cup finely chopped pimiento-stuffed green olives
- 1 teaspoon ground cumin
- Salt
- freshly ground black pepper
- 1 (10-ounce) package frozen puff pastry sheets, thawed
- 2 eggs
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