1 medium russet potato, peeled and cut into ¼-inch cubes
1 tablespoon (14 grams) vegetable oil
¼ cup minced yellow onion
⅓ cup chopped red bell pepper
1 clove garlic, chopped
½ (1-pound) package fresh chorizo sausage, casings removed
¼ teaspoon (0.75 gram) kosher salt
⅛ teaspoon (0.25 gram) ground cumin
1 tablespoon (6 grams) plus ⅛ teaspoon (0.25 gram) ground black pepper, divided
1 large egg, lightly beaten
7 tablespoons shredded fontina cheese
1 tablespoon (9 grams) flaked salt
Instructions
For dough: In the work bowl of a food processor, place flour and salt; pulse until combined. Add butter, and pulse until mixture is crumbly. Add ⅓ cup cold water, 1 tablespoon at a time, just until dough comes together. Divide dough in half, and shape each half into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 2 hours.
For filling: In a medium saucepan, melt butter over medium-high heat. Add potatoes, spreading to cover entire surface of pan. Cook, without stirring, until potatoes are golden brown on the bottom, 5 to 6 minutes. Carefully turn potatoes, and cook until bottoms are golden brown and tender. Remove, and set aside.
In same skillet, heat oil over medium-high heat. Add onion, and cook until translucent, about 3 minutes. Add bell pepper, and cook until tender, about 3 minutes. Add garlic, and cook until fragrant, about 1 minute. Add chorizo, salt, cumin, and ⅛ teaspoon (0.25 gram) pepper. Cook, stirring frequently, until chorizo is browned, about 6 minutes. Drain well.
On a lightly floured surface, roll dough to ⅛-inch thickness. Using a 4½-inch round cutter, cut dough, rerolling scraps only once. Place rounds on 2 parchment-lined baking sheets, and refrigerate for 10 minutes.
Brush edges of chilled dough rounds with beaten egg. Place ½ tablespoon chorizo mixture, 1 teaspoon cheese, and ½ teaspoon potato in center of each round. Fold dough over filling. Crimp to seal with a fork, and trim edges with a pastry cutter. Place on prepared pans, and freeze for at least 10 minutes. (Dough may be refrigerated for up to 3 days or frozen for up to 2 months.)
Preheat oven to 425°F.
Brush frozen hand pies with egg, and poke holes in top of dough to release steam. Sprinkle with flaked salt and remaining 1 tablespoon (6 grams) pepper.
Bake until golden brown, 15 to 20 minutes.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/chorizo-hand-pies/