Egg & Chorizo Breakfast Hand Pie
Serves: 3 hand pies
  • ½ lb or 2 sausage links chorizo, casings removed
  • 3 eggs + 1 egg for egg wash
  • 1 tbsp milk
  • ½ jalapeno, seeds removed, diced
  • ¼ cup - ½ cup cheddar cheese shredded
  • Single crust pie recipe
  • Optional:
  • ½ cup greek yogurt,
  • 1 tbsp chopped chives
  • ¼ lime, squeezed
  • Salt & pepper to taste.
  1. First in a lage pan add your chorizo over medium heat and brown. Remove from heat and place on a paper towel (to soak up some fat)
  2. In a bowl add your eggs and 2 tbsp milk. Whisk.
  3. Add beaten eggs to same pan you cooked chorizo in and scramble over medium heat.
  4. Remove from heat.
  5. In food processor add your chorizo & scrambled eggs. Pulse until JUST combined and there are smaller egg/chorizo crumbles.
  6. Next rolling out one pie layer at a time, roll out onto a well floured surface (or on top of wax paper). Using whatever kind of shape cutter you want, cut/shape your hand pies. I like to use a large container top.
  7. Next add about ⅓ cup egg mixture. Sprinkle with a couple jalpaneo slices & cover with cheese.
  8. Add egg wash to rim around the dough and fold over, creating a half moon shape. Pinch down ends with fork. Add more egg wash on top, and score the top.
  9. Place in oven for 15-25 minutes, until golden brown.
  10. Remove from oven and serve with optional greek yogurt sauce.
For the greek yogurt sauce:
  1. in a small bowl add yogurt, chives & lime. Salt & pepper to taste. Mix and serve.
Recipe by My Lavender Blues at