1. Heat the oil in a large skillet over medium heat. Add the onion, garlic, and sweet pepper and cook, stirring occasionally, until tender, 7 minutes. Add the chorizo, stirring occasionally, and breaking up the sausage, until the sausage is no longer pink, 5 minutes. Drain fat. Return to heat and add the tomato, oregano, and cumin to the meat mixture and simmer, uncovered, until the mixture is almost dry, 5 to 8 minutes. Season with salt and black pepper. Let cool. Add the queso fresco and stir to combine.

2. Preheat oven to 400 degrees F. On a floured surface with a floured rolling pin, roll the puff pastry to 1/8-inch thickness. With a 3-1/2-inch round cookie cutter, cut 24 circles. Place 1 tablespoon filling in center of each circle. Combine beaten egg yolk with milk. Brush edges of half the circle with egg wash. Fold circle over to enclose filling; pinch edges together to seal. Brush tops with egg wash. Place on an ungreased baking sheet; bake 12 minutes or until golden brown.

3. Serve warm topped with Sweet Pepper Topper and taco sauce for dipping. Makes 24 hand pies.

Sweet Pepper Topper

1. In small bowl combine pepper, olives, and parsley.

Unbaked or baked hand pies can be made well in advance and frozen. Remove from freezer; place on ungreased baking sheets in single layer. For frozen unbaked pies, bake 17 to 19 minutes. If baked before freezing, reheat 5 to 6 minutes on top rack of a 400 degree F oven.