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chorizo and lentil pies

Chorizo and lentil pies

Encased with buttery puff pastry, these mini gourmet chorizo and lentil pies are made to share.


-1 pack of Chorizo sausage, diced

-1 cup dried lentils

-1 onion, diced

-2 cloves of garlic, minced

-1/2 tsp dried oregano

-1/2 tsp dried thyme

-1/4 tsp chili flakes

-1 tsp olive oil

-Salt and pepper to taste

-1 sheet of store-bought puff pastry


1. Preheat your oven to 375°F (190°C).


2. In a pot, add the dried lentils and cover them with water. Bring to a boil and let them cook for 20 minutes until they are tender. Drain and set aside.


3. In a pan over medium heat, add the diced chorizo and cook until slightly crispy. Remove from the pan and set aside.


4. In the same pan, add the diced onion, minced garlic, and the dried herbs (oregano and thyme). Cook until the onion is translucent, about 5 minutes.


5. Add the cooked lentils and cooked chorizo to the pan with the onion and garlic. Stir to combine and let it cook for another 2-3 minutes.


6. Season with salt, pepper, and chili flakes according to your taste preferences.


7. Roll out the puff pastry sheet on a lightly floured surface and cut into 4 equal squares.


8. Divide the lentil and chorizo mixture among the 4 squares of puff pastry, leaving a small border around the edges.


9. Carefully fold the edges of the puff pastry over the filling, creating a small crust.


10. Brush the top of the pies with olive oil and sprinkle with some more dried herbs and chili flakes if desired.


11. Place the pies on a baking sheet lined with parchment paper and bake in the preheated oven for 20-25 minutes, or until the puff pastry is golden brown and flaky.


12. Let the pies cool for a few minutes before serving. Enjoy your homemade Chorizo and Lentil Pies!

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