Smoked Chorizo and Roasted Pepper Hand Pie

Smoked Chorizo and Roasted Pepper Hand PieHarry Weir

Never made a hand pie? Trust us - this recipe from The Butler's Pantry featuring smoked chorizo and roasted pepper will become a firm favourite once you have tried it. It can be served hot or cold.

Serves 6


  • 1 roasted pepper
  • 1 tablespoon olive oil
  • 1 red onion
  • 200g Gubeen smoked chorizo, chopped
  • 100g Provolone cheese, grated

For the pie crust

  • 190g strong flour
  • 190g creamed flour
  • 4g sugar
  • 230g butter
  • 120ml cold water


  1. To make the pastry or crust, mix all the ingredients except the water and rub into a crumb.
  2. Add the cold water and bring together into a dough. Wrap in clingfilm and chill for an hour before using.
  3. Toss the pepper in olive oil and roast in a preheated oven at 180ºC/gas mark 4 for 20 minutes, place in a bowl and cover with clingfilm. This will make it easier to peel.
  4. Sauté the red onion for a couple of minutes and season well, add in the chorizo and cook for a couple more minutes, remove from the heat and add in the chopped roasted pepper.
  5. Roll out the pastry. Using a large cutter or a small plate, cut the pastry to a size that suits you, brush the edges with a little egg wash and place some mixture into the middle of each crust. Top with the grated cheese. Fold over and seal, using your fingers. Repeat until all the pastry and filling is used up.
  6. Brush the hand pie with the egg wash and put a few holes in the top to let the steam out. Bake at 180ºC/gas mark 4 for 25 to 30 minutes. Serve hot or cold.

Tip: For savoury pies, sprinkle salt over the pastry before baking. For sweet, replace with sugar.

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