Chorizo Pumpkin And Caramelised Onion Hand Pies

Ingredients:

For the Hot-Water Pastry:

• 150g unsalted butter, chopped
• ⅔ cup (160ml) hot water
• 2½ cups (375g) plain flour, plus extra for dusting
• ½ teaspoon fine table salt

For the Filling:

• 800g butternut pumpkin, peeled and chopped
• ⅓ cup (80ml) extra virgin olive oil
• Sea salt and cracked black pepper
• 4 onions, thinly sliced
• ¼ cup shredded sage leaves
• ⅓ cup (80ml) sherry vinegar
• ⅓ cup (75g) raw sugar
• 400g fresh chorizo, skin removed and finely chopped
• 2 teaspoons smoked paprika
• 1 egg, lightly beaten

Instructions:

1. Make the Hot-Water Pastry:

• Place butter and water in a saucepan over high heat.
• Bring to a boil, then remove from heat.
• Add flour and salt, stir until a dough forms.
• Turn dough onto a floured surface and knead until smooth.
• Wrap in plastic wrap and refrigerate for 30 minutes.

2. Prepare the Filling:

• Preheat oven to 200°C.
• Place pumpkin on a baking tray lined with baking paper.
• Drizzle with oil and season with salt and pepper.
• Roast for 40 minutes, or until golden.
• Set aside to cool.
• Heat remaining oil in a frying pan over medium heat.
• Add onion and sage, cook until soft and golden.
• Stir in vinegar, sugar, chorizo, paprika, and pepper.
• Cook until chorizo is cooked through.
• Transfer mixture to a bowl and refrigerate until cool.
• Combine pumpkin and chorizo mixture.

3. Assemble and Bake the Pies:

• Divide pastry dough into 3 portions and roll out to 1mm thick.
• Cut 48 rounds from the dough using a 7cm-round cutter.
• Place 1 tablespoon of filling onto 24 rounds.
• Brush edges with egg and top with remaining rounds, sealing edges.
• Make a small incision in the top of each pie.
• Brush with egg and press with sage leaves.
• Place on a baking tray lined with baking paper.
• Bake for 15 minutes, or until golden.

Enjoy your delicious pumpkin chorizo hand pies!