Halloween is the perfect time to combine festive creativity with savory flavors, and Spooky Chorizo Hand Pies deliver both in one handheld delight. These golden, flaky pies are filled with a spicy, savory chorizo and pork mixture, complemented by melted Oaxaca and Manchego cheeses, making them a perfect appetizer, party snack, or main dish for a Halloween-themed meal. Their individual size makes them easy to serve, and their crust can be shaped with creative spooky designs such as triangles, bats, or jack-o’-lantern faces. This recipe includes detailed instructions for making the dough, preparing the filling, assembling the pies, baking to perfection, and tips for maximizing flavor and visual impact, along with FAQs for common concerns.
Ingredients
Pie Dough:
• 16 oz all-purpose flour, preferably chilled (about 4 cups, spooned and leveled)
• 1 heaped teaspoon sea salt
• 170 g unsalted butter, chilled and cubed (6 oz / 1 ½ sticks)
• ½ cup chilled water, plus 2–3 tablespoons more if needed
• 1 egg
• 1 teaspoon apple cider vinegar or lemon juice
Chorizo Filling:
• 255 g ground chorizo (9 oz, beef or pork chorizo)
• 285 g minced pork (10 oz, can substitute beef, chicken, or turkey)
• 1 teaspoon paprika
• ½ onion, finely chopped
• 3 garlic cloves, finely chopped
• ½ teaspoon cayenne pepper (optional)
• Salt to taste
To Assemble:
• 170 g Oaxaca cheese (6 oz / 1 ½ cups, shredded)
• 170 g Manchego cheese (6 oz / 1 ½ cups, shredded)
• Room temperature water for sealing pie edges
• 1 egg (for egg wash)
These ingredients create a rich, spicy filling encased in a flaky, buttery crust. The combination of Oaxaca and Manchego cheeses adds creaminess and depth, while paprika and cayenne give a warm, slightly smoky kick. The crust’s egg wash ensures a glossy, golden finish that enhances presentation.
Method
Step 1: Prepare the dough. In a large mixing bowl, combine the chilled flour and salt. Add the cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs with small pea-sized butter pieces. In a separate small bowl, whisk together the egg, chilled water, and apple cider vinegar (or lemon juice). Gradually add this liquid to the flour-butter mixture, stirring gently with a fork until the dough begins to come together. Knead lightly on a floured surface just until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes to allow the dough to rest. Step 2: Prepare the filling. In a skillet over medium heat, cook the ground chorizo and minced pork until browned and cooked through. Add the finely chopped onion and garlic, cooking until softened and fragrant. Stir in paprika, cayenne pepper if using, and salt to taste. Remove from heat and allow the filling to cool slightly. Step 3: Assemble the hand pies. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Roll out the dough to about 1/8-inch thickness. Cut into rectangles or desired spooky shapes. Place a generous spoonful of the chorizo filling onto one half of each dough piece. Top the filling with a mixture of shredded Oaxaca and Manchego cheeses. Moisten the edges of the dough with a little room-temperature water, fold over the other half, and press edges with a fork to seal completely. Step 4: Apply egg wash. Beat the remaining egg and brush it over the top of each pie to create a golden, glossy finish. Step 5: Bake. Place the hand pies on the prepared baking sheet and bake for 20–25 minutes or until the crust is golden brown and crisp. Step 6: Serve. Allow pies to cool slightly before serving. They can be enjoyed warm, making them perfect for Halloween parties or themed gatherings. Step 7: Optional spooky presentation. Use small cookie cutters or a knife to cut eyes, spider shapes, or jack-o’-lantern designs in the top crust before baking for a fun, festive look.
Tips for Perfect Spooky Chorizo Hand Pies
- Dough handling: Keep butter chilled to create a flaky texture.
- Filling temperature: Allow the filling to cool slightly before assembling to prevent soggy dough.
- Cheese distribution: Mix Oaxaca and Manchego together evenly for consistent flavor and melt.
- Egg wash: Brush gently to avoid pooling along edges.
- Sealing edges: Press firmly with a fork or pinch with fingers to prevent filling from leaking.
Creative Serving Ideas
• Halloween platter: Serve on a tray with decorative Halloween props such as small pumpkins or plastic spiders.
• Party snack cups: Place individual hand pies in paper liners for easy grab-and-go portions.
• Dipping sauces: Offer spicy salsa, sour cream, or guacamole alongside for added flavor.
• Themed presentation: Add tiny candy eyes or edible decorations on the top crust for a spooky effect.
• Combo platters: Pair with Mini Spider Pizzas, Taco Dip, or Witch Finger Breadsticks for a full Halloween-themed spread.
Flavor Variations
• Meat alternatives: Replace pork with beef, chicken, turkey, or plant-based ground meat.
• Cheese swaps: Use pepper jack or cheddar for a different flavor profile.
• Veggie add-ins: Include sautéed bell peppers, mushrooms, or spinach for extra nutrition and color.
• Spicy version: Increase cayenne pepper or add a dash of smoked paprika for a more intense kick.
• Sweet and savory twist: Add a small amount of caramelized onions or roasted red peppers to the filling.
Storage and Make-Ahead Tips
• Dough prep: Make dough a day in advance and refrigerate or freeze for up to 2 days.
• Filling prep: Cook filling ahead of time and store in the refrigerator; assemble just before baking.
• Leftovers: Store baked pies in an airtight container in the refrigerator for up to 2 days; reheat in a 350°F (175°C) oven for 5–8 minutes.
• Freezing: Assemble pies unbaked, freeze on a tray, then transfer to a freezer bag; bake directly from frozen, adding 5–10 minutes to baking time.
Nutrition Overview
Per serving (1 hand pie): Calories: ~320–350, Protein: 15–18g, Carbohydrates: 28–30g, Fat: 18–20g, Fiber: 1–2g. The pies provide a satisfying balance of protein, carbs, and fat with a rich, savory flavor and a flaky, golden crust.
Fun Halloween Twists
• Eyeball pies: Use small mozzarella or candy eyes on the crust for a spooky theme.
• Mini hand pies: Cut dough into smaller rectangles for bite-sized party treats.
• Spooky patterns: Cut shapes like bats, ghosts, or pumpkin faces in the dough top for creative presentation.
• Saucy sides: Serve with spicy tomato salsa or creamy avocado dip for contrast.
• Interactive fun: Let kids assemble the pies and add their own spooky designs before baking.
Common Mistakes to Avoid
- Warm dough: Keep dough chilled until ready to roll for optimal flakiness.
- Overfilling: Avoid adding too much filling to prevent leaking during baking.
- Uneven baking: Space pies evenly on the sheet to ensure consistent baking.
- Egg wash overuse: Too much can cause runny edges or excessive browning.
- Cheese clumping: Mix shredded cheeses before adding to the filling to avoid uneven melt.
Frequently Asked Questions
Q1: Can I use store-bought pie dough? Yes, refrigerated dough works perfectly. Q2: Can I make them vegetarian? Replace meat with a mix of beans, mushrooms, or plant-based meat alternatives. Q3: Can I freeze the pies? Yes, freeze unbaked pies and bake directly from frozen. Q4: Can I make them spicier? Increase cayenne or add chili powder to the filling. Q5: How long do leftovers last? Store in the fridge for up to 2 days. Q6: Can I make smaller pies for kids? Yes, cut dough into smaller shapes for individual servings. Q7: Can I add more vegetables? Yes, diced peppers, zucchini, or spinach work well. Q8: Can I use different cheeses? Yes, pepper jack, cheddar, or gouda can be substituted. Q9: How do I prevent soggy bottoms? Avoid over-wetting the dough and pre-chill the filling before assembly. Q10: Can I use different meat ratios? Yes, adjust pork, chorizo, or substitute with beef or turkey according to preference.
Print
Spooky Chorizo Hand Pies
- Total Time: 55 minutes
- Yield: 6-8 hand pies
Description
Spooky Chorizo Hand Pies are a savory and festive treat, perfect for Halloween! Crispy pastry filled with a flavorful chorizo and pork mixture, layered with Oaxaca and Manchego cheeses.
Ingredients
Pie Dough:
- 16 oz all-purpose flour, chilled (4 cups, spooned and leveled)
- 1 tsp sea salt
- 170 g unsalted butter, chilled and cubed (6 oz / 1 ½ sticks)
- ½ cup chilled water plus 2–3 tbsp more if needed
- 1 egg
- 1 tsp apple cider vinegar or lemon juice
Chorizo Filling:
- 255 g ground chorizo (9 oz, beef or pork)
- 285 g minced pork (10 oz, can substitute with beef, chicken, or turkey)
- 1 tsp paprika
- ½ onion, finely chopped
- 3 garlic cloves, finely chopped
- ½ tsp cayenne pepper (optional)
- Salt to taste
To Assemble:
- 170 g Oaxaca cheese, shredded (6 oz / 1 ½ cups)
- 170 g Manchego cheese, shredded (6 oz / 1 ½ cups)
- Room temperature water to seal the pie edges
- 1 egg (for egg wash)
Instructions
- Prepare the pie dough: mix flour and salt, cut in butter until crumbly, then add water, egg, and vinegar to form dough. Chill for 30 minutes.
- Preheat oven to 375°F (190°C).
- Prepare the filling: cook chorizo, minced pork, onion, and garlic in a skillet until cooked through. Add paprika, cayenne, and salt. Let cool.
- Roll out dough and cut into desired shapes for hand pies.
- Fill each dough piece with chorizo mixture and both cheeses. Seal edges with water and crimp.
- Brush hand pies with egg wash.
- Bake 20-25 minutes until golden brown.
- Serve warm, perfect for Halloween parties!
Notes
- You can make the dough ahead and refrigerate before baking.
- Customize the spice level with more or less cayenne.
- Hand pies can be frozen before baking and baked straight from freezer with extra 5–10 minutes.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer/Main
- Method: Baking
- Cuisine: Mexican/Spanish
Conclusion
Spooky Chorizo Hand Pies are a perfect combination of savory flavor, flaky texture, and Halloween-themed fun. With a rich, spiced filling, melty cheeses, and golden, crisp crust, these pies are ideal for parties, family meals, or festive gatherings. The playful design and customizable toppings make them appealing for both kids and adults, ensuring a memorable addition to any Halloween menu. By following this guide, you can achieve perfectly baked, flavorful, and spooky hand pies that are as fun to make as they are to eat.