Wesson Recipes

Chorizo Breakfast Hand Pies

Product Locator

Cooking Time

30-35 minutes

Prep Time

45 minutes

Serving Size

6-8

When mornings are busy but you still want something satisfying, these Chorizo Breakfast Hand Pies are a delicious make-ahead solution. Filled with savory chorizo, tender potatoes, eggs, and melted cheese, each handheld pie delivers a hearty breakfast that’s easy to enjoy at home, on the way to work, or between weekend activities. They’re perfect for meal prep, brunch gatherings, or stocking the freezer with a grab-and-go breakfast you’ll actually look forward to eating.

Made with Wesson Canola Oil, the rustic hot water pastry bakes up golden, flaky, and sturdy enough to hold a generous filling while remaining tender with every bite. Whether you’re preparing breakfast for the week ahead or serving a crowd, these flavorful hand pies offer a convenient, family-friendly option that’s easy to reheat and enjoy whenever hunger strikes. Plus, they’re freezer-friendly, making them a smart choice for busy schedules and effortless mornings.

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CONTAINS:

eggs, sesame (garnish)

Ingredients

Hot Water Pastry

All-purpose flour 3 3/4 cups.

Salt, fine 1 tsp.

Water 1 cup.

Wesson Canola Oil 3/4 cup.

Chorizo Hash Filling

Potatoes, diced 2 cups (about 2 potatoes).

Eggs, hard-boiled 3 diced.

Chorizo sausage 1 lb.

Green onions 3 sliced.

Cheddar cheese 1 cup, shredded.

Salt 1 tsp.

Smoked paprika 1/2 tsp.

Oregano, dried 1/2 tsp.

Assembly

Egg, beaten 1 (for egg wash).

Sesame or poppy seeds 2 tbsp.

Method

Hot Water Pastry

To make the pastry, in a medium bowl, combine flour and salt.

In a small saucepan, bring water and Wesson Canola Oil to a boil over medium heat. Immediately pour the hot liquid over the flour mixture and stir to combine. Knead until a smooth dough forms.

Press dough flat, wrap in plastic wrap, and let rest for 20–30 minutes.

Chorizo Hash FIlling

To prepare the filling, boil diced potatoes until just tender. Drain and allow to cool slightly.

While potato is cooking, in a sauté pan over medium heat, crumble chorizo into small pieces and sauté until fully cooked. Add cooked potatoes, diced hard-boiled eggs, green onions, and shredded cheese. Season with salt, smoked paprika, and oregano, mixing well to combine.

Assembly Method

Preheat oven to 375°F. Line a baking sheet with parchment paper; set aside.

Roll dough out to about 1/8-inch thickness. Using a 6” dinner plate or round cutter, cut out six to eight circles. Place a heaping 1/2 cup of filling in the center of each circle.

Brush half of each circle’s edge with beaten egg, fold over, and pinch to seal, ensuring the seam sits on top and the pies sit flat. Repeat with remaining dough and filling.

Place pies on prepared baking sheet. Brush tops with beaten egg and seeds if using. Poke two small holes with a skewer or toothpick in each to allow steam to escape.

Bake for 40-50 minutes, or until pastry is golden brown and the filling reaches an internal temperature of 165°F.

Remix

Make ahead! Hand pies can be prepared in advance and refrigerated unbaked for up to 24 hours or frozen for longer storage. Bake from chilled or frozen, adding extra cook time as needed.

Cooked pies can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.