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Chorizo, Mozzarella and Red Pepper Pocket Pies

By OcadoLife
These 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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

10 total
  • 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

3 steps

  1. 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.

  2. 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.

  3. 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.