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24 Sep 2017


By Gracie Carroll

What To Make: Rodie’s Chorizo Hand Pies

By Blair Stutz

rodie chorizo hand pie recipe

Love a baking project? Then this weekend recipe is perfect for you. Chef Chris Locke, who’s done amazing things over at Marben in TO has just introduced us to Rodie — the restaurant’s quick and dirty alter ego. Rodie shares the same ethos as Marben and uses only high-quality, seasonal, and local ingredients, but the fun twist is that the eats are convenient, accessible, handheld, and ready to take on the road. These Chorizo Hand Pies are just the burst of flavour your weekend has been craving. The recipe makes ten, so you won’t be stuck with too many pies to fill or leftovers.

“The Rodie hand pie is without a doubt the biggest bundle of joy wrapped in shortcrust pastry,” Chef Chris said. “It’s bursting with stringy cheese curds and housemade chorizo filled with a fermented habanero and ramp sour cream. It is absolutely the best thing to eat immediately; have delivered or take for a walk.”

Are you ready to make it? Keep reading below for all the details!

Chorizo Hand Pie Recipe

chorizo hand pie recipe rodie

What You Need:


225g Ground Pork, preferably free run, hormone, and antibiotic-free

115g Tomato Paste

2 tsp Smoked Sweet Paprika

¼ tsp Cayenne

½ tsp Garlic Powder

¾ tsp Onion Powder

¾ tsp Salt

1 tsp Chicken Stock

¼ tsp White Vinegar


225g Unsalted Butter

454g All-Purpose Flour, preferably stoneground organic

1 tsp Salt

Ice Water

Egg Wash


240g Chorizo (recipe above)

160g Cheese Curds, Chopped

50g Onion, Diced

240g Oven Fries, Defrosted, Roughly Chopped

What To Do:


Combine flour and salt.

Grate cold butter into flour, dipping the butter into the flour before each grate. This will keep the flakes of butter separated.

Add cold water little by little until the dough just comes together.

Form into a dough ball and store wrapped in cling wrap in the fridge. The dough is ready for use after 1 hour.


Combine all the ingredients in a bowl and mix them together thoroughly.


Combine all the ingredients in a bowl until thoroughly combined.


Remove the pastry from the fridge and roll out on a lightly floured surface to quarter-inch thickness. Cut 6-inch circles, and set the pieces aside. The dough is forgiving and will allow re-rolls from the offcuts if need be. The aim is to get 10 circles.

Layout the pastry disks and place 80g of filling in the centre of each circle. Lightly dampen half of the circle with water, then lift the sides to come together so the damp side is connected to dry.

Firmly press the pastry together using thumb, index, and middle fingers starting in the middle until the pie is fully sealed. Continue with the remaining pies, and brush with the egg wash.

Place hand pies in the fridge to rest while the oven is preheated to 400°F.

Bake the pies for 20 to 30 minutes until golden brown and piping hot. Remove from the oven; allow to cool before enjoying.

Recipe by: Chris Locke, Executive Chef of Marben Restaurant, The Cloak Bar, and Rodie



(Story by Contributing Editor, Blair Stutz)

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