Sweet Potato and Chorizo Hand Pies

Sweet Potato and Chorizo Hand Pies are sweet, savory, slightly spicy and everything you want in a hand held appetizer. Flakey pie dough wrapped around roasted sweet potato, spicy chorizo and a shredded jack cheese. Think of these as a baked empanada.

Sweet Potato & Chorizo Hand Pies | mountainmamacooks.com

All food, all day.

The ideas never stop. I can honestly say I think about food day and night. I dream about it, waking up and jotting down ideas in a notebook I keep beside my bed. My phone has umpteen lists on it with taco recipes, seasonal recipes and everything in between. I have grocery store receipts with lists of recipe ideas floating around my purse and kitchen drawers. Don’t even get me started on the notebooks scattered through my house.

Sweet Potato & Chorizo Hand Pies | mountainmamacooks.com

Every so often, I gather my various lists in attempt to streamline my thoughts and put the recipes in one place. I cross off what I’ve made, delete the duplicates and prioritize what to try next. I did this a few weeks back and noticed a theme: sweet potatoes. Three sweet potato taco recipes, a soup recipe, something for the holidays, a pizza, two salads, one that involved grilling and one that involved roasting and stuffing. That’s 10 sweet potato recipes. And I already have almost a dozen on my blog.

Sweet Potato & Chorizo Hand Pies | mountainmamacooks.com

The funny thing is I don’t even love sweet potatoes. Or so I thought. I like sweet potatoes but I surely wouldn’t say they’re my favorite by any means. So why so many sweet potato recipes? What gives? It got me thinking….they’re sweet so obviously I’m drawn to them. The flavor is pretty versatile so you can highlight them sooo many ways. And they’re a great vegetarian option. They can be roasted, mashed, in a soup, on their own, or in this case, stuffed into a flakey hand pie and paired with spicy chorizo and jack cheese. Please give me a moment as I swoon.

Sweet Potato & Chorizo Hand Pies | mountainmamacooks.com

Maybe not the most conventional way to eat sweet potatoes or the quickest but I can assure you these are worth every minute of your time. Sweet potatoes for the win!!! And you can rest assured that the sweet potatoes recipes are going to keep coming at you!

Have a great Monday, everyone!!


Sweet Potato & Chorizo Hand Pies


For the Pie Crust:

  • 1 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) butter, cold and cut into cubes
  • 1/4 cup + 1 tablespoon cold water

Sweet Potato Chorizo Filling:

  • 1 large sweet potato
  • 1 tablespoon melted butter
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 3 oz ground chorizo, cooked and drained of excess fat
  • 3 oz shredded monterey jack cheese


To make the pie crust:

  1. Place the flour and salt in the bowl of a food processor. Add the cold, cubed butter and pulse a few times to break them up. With the food processor running, add the cold water and pulse until the dough becomes crumbly and starts to stick together. Dump the dough out onto a clean surface and gather into a ball. Shape into a disk and cover in plastic wrap. Chill for a least 2 hours in the fridge.

To make the hand pies:

  1. Preheat oven to 400F degrees. Line a sheet pan with parchment paper or silicone baking sheet.
  2. Roast the sweet potato on a baking sheet for 40 minutes or until fully cooked. When cool enough to handle, remove the peel and mash into a bowl with the melted butter, cumin, cinnamon, and salt; set aside.
  3. On a generously floured surface, roll the dough out into a large circle about 1/4 inch thick. Use a 5 to 6-inch round cutter to cut dough into rounds. Spoon a heaping tablespoon of sweet potatoes onto one half of the circles. And then add a heaping teaspoon of chorizo and a pinch of shredded jack cheese. Brush edges lightly with the egg wash and fold the dough over the mixture. Gently press to seal. Use the back of a fork to press a decorative edge around the now moon shaped pies.
  4. Cut vents into the top of each pie.
  5. Brush tops of hand pies with egg wash and sprinkle with a small pinch of kosher salt and chili powder (optional).
  6. Bake until crust is slightly golden and filling is just starting to bubble through the vents about 12-15 minutes.
  7. Remove from oven and let cool slightly before serving. Hand pies are best the day they are baked but will keep at room temperature for a few days.
  8. You can reheat the hand pies in a toaster oven set at 325 degree for 5 minutes.