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Potato Chorizo Hand Pies Recipe

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Potato Chorizo Hand Pies are a savory, comforting and scrumptious meal for any time of year!  They’re packed with delicious Cacique® Pork Chorizo, Cacique® Panela cheese and creamy potatoes — and all inside a flaky, buttery, sesame crust.  One won’t be enough!One Potato Chorizo Hand Pie, sliced in half on a purple plate with bright green cilantro.This is a sponsored post by Cacique Inc. and Society Culinaria.  All opinions are my own, and I thank you for supporting the brands that make Cooking On The Weekends possible.

Crumbled Panela cheese and one stick of chorizo for Chorizo-Potato Spiced Sesame Hand Pies recipe.Last year I introduced you to Cacique, one of my favorite food brands.

As a refresher, Cacique has an extensive line of Mexican-style cheeses, cremas, chorizos and yogurt smoothies — and they’re all so good!

All of the ingredients for Chorizo-Potato Spiced Sesame Hand Pies on a dark board and with lots of fresh cilantro throughtout.Today I have a new recipe using Cacique® Panela Cheese and Cacique® Pork Chorizo.

It’s amazing! In my humble opinion, of course. 😉

Sesame seeds in a mortar with a pestleI’m excited to be one of ten food bloggers participating in the Cacique Cook Off Challenge.

Inspiration for Sesame Potato Chorizo Hand Pies

I was given the task of using a list of ten ingredients to create one recipe.  Two were required Cacique products, and we had to use at least two others.  The catch?  Well, the higher the number of items we used from the list, the better we might do in the competition.

I had an idea: a chorizo and potato pie!

6 circles of savory pie dough for chorizo-potato hand pies

Ingredient list that led to Potato Chorizo Hand Pies Recipe:

  1. Cacique Panela
  2. Cacique Pork Chorizo
  3. Yellow onion
  4. Garlic
  5. Cilantro
  6. Sesame seeds
  7. Lemon
  8. Unbleached all-purpose flour
  9. Potatoes
  10. Shrimp (the only one I didn’t use)

6 circles of dough for hand pies with chorizo-potato filling on half of each oneI loved the challenge and had a moment where I felt like I was on Chopped.  Though even better, because I had more than 30 minutes to cook, and I used nine of the ten! 🙂

Aside from all of the deliciousness, what I love most about Cacique are their four pillars that represent family, quality, integrity and authenticity.

raw Chorizo-Potato Spiced Sesame Hand Pies on parchment

Cacique Products

Their products are made with over 40 year old family recipes, and a perfect combination of fresh and natural ingredients, which provide unique flavors that are only from Cacique.

Developing recipes with Cacique products is always fun, and this chorizo and potato pie is no exception.

raw Chorizo-Potato Spiced Sesame Hand Pies on parchment with sesame seedsThe blend of the ingredients in this recipe is unique and creates an exceptional comfort food – one that’s great for lunch or dinner or even an on-the-go snack.

Cacique Cook Off Challenge badge.Soft cubes of potato are cooked with the wonderfully spiced chorizo and sweet caramelized onion. 

The cheese makes for the perfect amount of creaminess as it melts into the other ingredients as the pies bake.

Baked Chorizo-Potato Spiced Sesame Hand Pies on parchment paperAll of the Cacique cheeses — and cremas — are made with fresh and natural ingredients, including Grade A milk and sea salt.

One Potato Chorizo Hand Pie cut in half on a ceramic, purple plate with fresh cilantro and a Mexican-style cloth.And let me tell you why I am in love with the beautiful crust . . . .

It’s flaky and buttery – and it has a special secret ingredient that puts it over the top: ground sesame seeds !  (I had to share the secret with you, but you don’t have to tell your guests. Let them guess!)

Stack of 3 Potato Chorizo Hand Pies on parchment paper with fresh cilantro.Enjoy every last bite of these super delicious Sesame Potato Chorizo Hand Pies!

Visit Cacique and follow them on Facebook, Instagram, Twitter and Pinterest where you will find countless recipes for your family with delicious Cacique products.

Chorizo-Potato Spiced Sesame Hand Pies -- It's packed with Cacique® Pork Chorizo, Cacique® Panela cheese and creamy potatoes -- and it's all inside a flaky, buttery, sesame crust. One won't be enough!

Sesame Potato Chorizo Hand Pies Recipe

Valentina K. Wein
These pies are a savory, comforting and scrumptious meal for any time of year! They're packed with delicious pork chorizo, Panela cheese and creamy potatoes -- and all inside a flaky, buttery, sesame crust. One won't be enough!
5 from 3 votes
Print
Prep Time 20 mins
Cook Time 40 mins
Cooling Time 20 mins
Total Time 1 hr 20 mins
Course Main Course
Cuisine Mexican
Servings 6
Calories 666 kcal

Equipment

Ingredients
  

For the dough

For the filling

  • olive oil for the pan
  • 1 cup yellow onion, finely chopped
  • 2 teaspoons garlic, minced
  • 1 cup Russet potato, peeled, cut into a small dice
  • 1 (9-ounce) package Cacique® Pork Chorizo
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup cilantro leaves, washed and dried, finely chopped
  • 2 teaspoons fresh lemon juice
  • 1 cup Cacique® Panela cheese, crumbled
  • sea salt and freshly ground black pepper to taste
  • 1 large egg
  • 1 tablespoon water

Instructions
 

For the dough

  • Line a baking sheet with parchment paper and set aside.
  • Pour the sesame seeds to a small sauté pan, and place it over low-medium heat. Move the pan around often, and once they're golden and aromatic, immediately remove them from the heat, about 3 minutes. (Be careful because they can go from golden to too dark quickly!) Add 2 tablespoons of the toasted seeds to a mortar, and set the remaining teaspoon aside for later. Use a pestle to grind the seeds in the mortar until they're a powder. (You can also do this is a spice grinder.) Set aside.
  • Add the flour, the 2 tablespoons toasted, ground sesame seeds, salt, cumin, and cayenne to a large mixing bowl and stir to evenly blend. Set aside.
  • Add the water and butter to a large saucepan, and bring to a boil. Remove from heat and use a wooden spoon to quickly stir in the flour mixture, until a soft dough forms.
  • Divide the dough into 6 equal parts and gently shape them into balls. Place them on the parchment-lined baking sheet, cover with plastic wrap, and set aside at room temperature.

For the filling

  • Coat the bottom of a large sauté pan with olive oil and place it over medium heat. Add the onion and garlic and cook, stirring often, until the onions are soft and beginning to caramelize, about 7 minutes.
  • Add the potatoes and cook -- again, stirring often, just until they're becoming tender, about 5 minutes.
  • Mix in the chorizo, breaking it into small pieces. Sprinkle with the cumin, oregano and cinnamon and stir to blend. Sauté until the chorizo is cooked, about 5 minutes. Remove from the heat and set aside to cool to room temperature, about 20 minutes. Once it's cool, stir in the cilantro, lemon juice, cheese, and season to taste with salt and pepper.

For the assembly and baking

  • Preheat the oven to 400°F.
  • Place one of the balls of dough on a piece of parchment paper. Lay a piece of plastic wrap on top, that's a few inches larger than it, on all sides. Use your hands to evenly press down on the plastic wrap, to flatten the ball. Then use a rolling pin, over the plastic wrap, to make a disc that's about 1/8-inch thick and 6-inches in diameter. Set it aside on a plate, with a piece of plastic wrap on top. Repeat the process with each of the remaining balls of dough, piling them up on top of each other with plastic wrap between them.
  • Now place the 6 discs on the same parchment-lined baking sheet. (It's easy to move them around, if you use the plastic wrap beneath each one to carry them.)
  • Divide the filling among the 6 discs, placing it on half of each one.
  • Fold the dough over the filling into semicircles, and use the back of a small fork to gently seal the seams. (If desired, you can trim around the edges of the seam with a paring knife at this point for a more even, neater appearance.)
  • In a small bowl, whisk the egg with the tablespoon of water. Use a pasty brush to add a thin layer to each one, and then sprinkle them with the remaining teaspoon of toasted sesame seeds.
  • Place in the preheated 400°F oven and bake until they are golden brown, about 40 minutes.
  • Serve!
Keywords great for a crowd, comfort food recipes for fall and winter
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

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Comments

  1. Ksenia @ At the Immigrant's Table says

    I just LOVE the addition of ground sesame seeds here. Absolutely brilliant!

    Reply

    • valentina says

      Thanks so much — the sesame seeds were part of the challenge so I thought they’d flavor the crust beautifully. 🙂

      Reply

  4. nicole says

    I love handpies but I get nervous about using dough — this recipe makes it seem approachable, however!! The flavors in this are madness — they look so incredibly delicious! Thanks for sharing 🙂

    Reply

    • valentina says

      Thanks, Nicole. Yes, this dough is SO EASY, and doesn’t not make a big mess in the kitchen either. 🙂

      Reply

  8. David says

    What a wonderful combination of flavors. I would love to make these with my homemade chorizo (no offense to Cacique, but my garlic allergy makes store bought chorizo impossible!). Honestly, I clicked expecting watermelon recipes (which I will still look for) and was really excited to see these. Deb’s idea for a picnic is perfect. Also great to take to a potluck!

    Reply

  12. Michele says

    I love your step by step photos…. it makes it so easy to follow along at home! I just saw this brand at our local market, now Im going to have to go back and check it out!

    Reply

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