Recipe · Crispinator®
Chorizo and egg hand pies
Take a street food-style breakfast with you for the road with these flaky, savory hand pies.
Ingredients
- 2 large eggs, beaten
- 6 oz Mexican-style (uncured) chorizo (casings removed if in links)
- ¼ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 2 Tbsp chopped fresh cilantro
- 2 Tbsp crumbled cotija cheese
- 2 ready-to-bake puff pastry sheets, thawed but still cold
- Non-aerosol cooking spray
- Hot sauce, for serving (optional)
Method
- Heat a small sauté pan over medium heat until hot. Add the chorizo to pan and use a wooden spoon to break up into small pieces.
- Cook, stirring frequently, until the chorizo is browned and cooked through, about 4 minutes. Using a slotted spoon, transfer the chorizo to a medium bowl.
- Turn off the heat but keep the pan on the stove. Add the eggs, salt, and pepper, and cook, stirring constantly, until the eggs are soft-scrambled, 1 to 2 minutes.
- Add the eggs to the chorizo, along with the cilantro and cheese. Stir to combine.
- Spread the pastry sheets out on a flat surface and cut each sheet into 6 rectangular pieces.
- Scoop a small amount of chorizo-egg mixture onto the center of 6 of the rectangles, leaving room around the edges.
- Moisten the edges of the rectangles with water, then place the other 6 pastry rectangles on top. Crimp the edges with a fork to seal.
- Transfer 3 pies to the air fryer basket. Spray tops of pies with cooking spray, then slide the basket into the air fryer. Set to Bake at 375°F for 17 minutes and press Start | Stop.
- When the time is up, the pastry should be golden and crisp. Transfer the pies to a clean plate and loosely tent with a piece of foil.
- Add the remaining pies to the basket and cook as directed in step 8. Serve the pies with hot sauce, if desired.
Made with
Crispinador
$149.99
