Chorizo and corn hand pies

Whether it's for lunch, a picnic, or to freeze for another day, these delicious chorizo and corn hand pies are the perfect way to warm you up from the inside out.



Note: + cooling time



  • 1 chorizo sausage, chopped
  • 1/2 cup (80g) frozen corn kernels
  • 1/2 x 400g can black beans, rinsed, drained
  • 1/2 cup (150g) creamed corn
  • 1/4 cup (30g) coarsely grated smoked cheddar
  • 2 tbs coarsely chopped coriander
  • 2 sheets Coles Frozen Puff Pastry Ready Rolled, just thawed, quartered
  • 1 Coles Australian Free Range Egg yolk
  • 1 tbs milk
  • Cumin seeds, to serve



Preheat oven to 200°C. Spray a large frying pan with olive oil spray and place over medium heat. Add the chorizo and cook, stirring, for 2 mins or until golden. Add corn kernels, beans and creamed corn and cook, stirring, for 1 min or until heated through. Remove from heat and stir in the cheddar and coriander. Set aside to cool. 


Line a large baking tray with baking paper. Place pastry on lined tray. Whisk the egg yolk and milk in a small bowl. Spoon the chorizo mixture over half of each pastry quarter. Brush the edge of the pastry with a little egg mixture and fold over the filling to enclose. Use a fork to press the edges to seal. Brush the pastry with the remaining egg mixture and sprinkle with the cumin seeds.


Bake for 25-30 mins or until the pastry is puffed and golden brown. Cool slightly before serving. 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.