Chorizo-Pepper Hand Pies
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 and freshly ground black pepper
1 (10-ounce) package frozen puff pastry sheets, thawed
1.Heat the oil in a large skillet over medium heat. Add the onion, garlic, and sweet pepper and cook, stirring occasionally, until tender, 7 minutes. Add the chorizo, stirring occasionally, and breaking up the sausage, until the sausage is no longer pink, 5 minutes. Drain fat. Return to heat and add the tomato, oregano, and cumin to the meat mixture and simmer, uncovered, until the mixture is almost dry, 5 to 8 minutes. Season with salt and black pepper. Let cool. Add the queso fresco and stir to combine.
2.Preheat oven to 400 degrees F. On a floured surface with a floured rolling pin, roll the puff pastry to 1/8-inch thickness. With a 3-1/2-inch round cookie cutter, cut 24 circles. Place 1 tablespoon filling in center of each circle. Combine beaten egg yolk with milk. Brush edges of half the circle with egg wash. Fold circle over to enclose filling; pinch edges together to seal. Brush tops with egg wash. Place on an ungreased baking sheet; bake 12 minutes or until golden brown.
3.Serve warm topped with Sweet Pepper Topper and taco sauce for dipping. Makes 24 hand pies.
Sweet Pepper Topper: In small bowl combine 1 cup chopped yellow and/or orange sweet pepper, 1/3 cup chopped pitted ripe olives, and 1/4 cup chopped fresh Italian (flat-leaf) parsley.
Make Ahead: Unbaked or baked hand pies can be made well in advance and frozen. Remove from freezer; place on ungreased baking sheets in single layer. For frozen unbaked pies, bake 17 to 19 minutes. If baked before freezing, reheat 5 to 6 minutes on top rack of a 400 degree F oven.
** Image & Recipe Credits: Better Homes & Gardens