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  • Recipes

  • Chorizo, Mozzarella and Red Pepper Pocket Pies

Chorizo, Mozzarella and Red Pepper Pocket Pies

Chorizo, Mozzarella and Red Pepper Pocket Pies

By OcadoLifePublished on 06 October 2026These gooey, cheesy Chorizo, Mozzarella and Red Pepper Pocket Pies, from chef and cookbook author John Gregory-Smith, show why pocket pies are having a moment. They’re great for dinner and even better for a party – just double the recipe and freeze a load for an easy addition to a buffet. They can be frozen, unbaked, for up to 1 month (save the egg wash until just before they go in the oven). Bake from frozen, allowing a little extra cooking time until golden and piping hot, or defrost overnight in the fridge. For a veggie option, try replacing the chorizo with fried mushrooms.
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Time and servings

45 minsTotal time
6Servings
10 minsPrep time
35 minsCooking time

Ingredients

  • 1 tbsp olive oil
  • 225g mild chorizo ring, diced
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 150g jarred red peppers, drained and finely sliced
  • 125g grated mozzarella
  • 4 tbsp mayonnaise
  • 1 tsp smoked paprika
  • 2 (320g) packs ready-rolled puff pastry
  • 1 egg, beaten

Method

  • Step 1

    Heat the oil in a pan and fry the chorizo and onion for 10 mins (approx.) until golden. Add the garlic and cook for 1 min more. Remove from the heat and leave to cool.

  • Step 2

    Preheat the oven to 200°C/180°C fan/gas 6. Mix the cooled chorizo and onions with the peppers, mozzarella, mayonnaise, paprika and some salt and pepper.

  • Step 3

    Cut each pastry sheet into 6 pieces and divide the filling between 6 of them. Top with the remaining pastry pieces, then seal the edges using the tip of a teaspoon. Brush with egg and bake for 30 mins or until golden. Serve immediately.