It’s that time of year when CSA boxes are overflowing with fall’s finest produce, and delicata squash is one of those seasonal gems that deserves the spotlight. Pair it with the smoky depth of Spanish chorizo, caramelized onions, and fresh sage, and you’ve got a savory filling that’s begging to be wrapped in a homemade crust. This Delicata Squash and Chorizo Hand Pie recipe is everything you want in a cozy, autumn dish—comforting, flavorful, and portable. Whether you’re packing lunch for work, serving them at a dinner party, or freezing a batch for later, these hand pies hit the spot every time.
The hot water pastry dough might sound old-fashioned, but it’s a dream to work with—pliable and forgiving, perfect for encasing that delicious filling. Plus, zero need to bust out your pastry knife, because this pastry requires no cutting butter in. These hand pies are just the thing to make your fall cooking extra special.
Customizing This Dish
While the combination of roasted delicata squash and Spanish chorizo is a flavor bomb, this recipe is versatile enough for customization:
- Meat Options: Don’t have Spanish chorizo on hand? Swap it out for your favorite spicy salami like Calabrese or even Mexican chorizo. Just remember, Mexican chorizo needs a little extra cooking time since it’s a fresh sausage. Soyrizo is a great meat-free option that still packs a punch.
- Squash Swap: If delicata squash isn’t available, butternut squash or acorn squash can step in as solid substitutes. Roast them the same way until tender.
- Herbs: Fresh sage brings an earthy note, but thyme or rosemary would work well here too, adding their own unique fall flavor.
Storing and Reheating Leftovers
Store the hand pies in an airtight container in the refrigerator for up to three days. To reheat, simply pop them in a 350°F oven for about 10–12 minutes until the pastry crisps up again. If you’re in a hurry, a quick zap in the microwave will warm them through, though the crust won’t be as crisp.
Freezing and Reheating Instructions
Hand pies are ideal for freezing, which means you can always have a batch on hand for those busy days.
- Before Baking: Prepare the pies up to the point of baking, then place them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer-safe container or bag. When you’re ready to enjoy them, bake straight from frozen at 375°F for 30–35 minutes, or until golden brown and heated through.
- After Baking: If you’ve already baked the pies and want to freeze the leftovers, let them cool completely before freezing. When reheating, bake in a 350°F oven for 15–20 minutes, or until fully warmed through.
Delicata Squash and Chorizo Hand Pies
For the filling
- 1 3/4 - 2 lbs delicata squash
- 4 tbsp olive oil, divided
- 4 oz Spanish chorizo, finely diced
- 1/8 cup chopped fresh sage leaves
- 1 cup caramelized onions (see Recipe Tips)
- 1 tbsp smoked paprika
- salt & pepper to taste
For the Pastry
- 10 tbsp cold unsalted butter, cubed
- 2/3 cup hot water
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1 large egg, beaten
- Preheat the oven to 375°F. Cut the ends off of the squash, then cut it in half lengthwise. Scoop out the seeds and place the squash halves, cut side up, on a baking sheet. Drizzle with half of the olive oil, sprinkle with salt and pepper, then roast in the oven for 30-40 minutes or until very soft. Scoop the flesh out of the skin and into a bowl, smashing to make a paste. Set aside.
- While the squash is roasting, make the pasty dough. Place the butter and water into a medium pot and heat over medium heat until the butter is fully melted. Remove from the heat and stir in the flour and salt until fully combined. Turn the dough out onto a lightly floured surface and kneed until smooth. Wrap in plastic wrap and place in the fridge for 30 minutes.
- Heat the remaining oil in a skillet. Add the chorizo and cook, stirring, until browned. Add in the paprika and sage and cook for another minute, then stir in the caramelized onions. Cook until the onions are warmed, then remove from heat. Stir the chorizo mixture into cooked squash. Set aside to cool.
- Remove the pasty dough from the fridge and divide it into 3 portions. Roll the dough out, 1 portion at a time, to 1/8 in thick, then cut into rounds using a 3-inch cookie cutter. Place 1 tbsp of filling in the middle of a round, then brush the edges with the egg wash. Place another round on top and crimp the edges shut using a fork. Then, use the fork to poke holes in the top of the pastry and brush egg wash on top. Repeat with the remaining dough and filling.
- Bake at 400°F for 15 minutes or until the pastry is golden brown.
- I used some of the caramelized onions in my freezer from the Slow Cooker Caramelized Onions recipe. But, if you don’t have any in your freezer, you can make some on the spot using two thinly sliced medium onions and your favorite method for caramelizing onions.
- This recipe uses a hot water pastry, which is super quick and easy to make. But, if you’re short on time, you can swap the homemade pasty for some store bought pie dough.
