Monstrous Meat Pies with Hatch Green Chile & Chorizo
- 2 pie crusts, homemade or store-bought
- 1 lb chorizo, casings removed
- 1/2 cup 505 Southwestern Hatch Valley Green Chile
- 1 small onion, diced
- 1/2 cup Manchego cheese, shredded
- 2 cloves garlic, minced
- 1 egg for egg wash
- Pinch black pepper
- Pinch smoked paprika
Heat large skillet over medium-high heat. Add chorizo, breaking it up as it cooks. Cook for 5-6 minutes. Add onions and garlic, cook for 3-4 minutes. Season with pepper and smoked paprika. Mix in 505 Southwestern Hatch Valley Green Chile and cook for 1 minute.
Roll out pie crusts. Cut crusts with a 4-inch pumpkin cookie cutter. Create and cut faces on half of the pumpkins.
Place a pinch of cheese on the uncut pumpkins. Then, place a few teaspoons of Chile filling on the cheese. Moisten the edge of the pie dough and then cover it with the face-shaped dough piece. Press down to seal the edges. Use a fork to crimp the edges. Brush the tops with the egg wash.
Place the meat pies on a baking sheet lined with parchment paper and bake at 375 degrees for 20 minutes.