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Chorizo and corn hand pies

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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.

  • Serves8
  • Cook time35 minutes
  • Prep time15 minutes, + cooling time
Chorizo and corn hand pies


  • 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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    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.
  2. Step 2

    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.
  3. Step 3

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