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!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.
As a refresher, Cacique has an extensive line of Mexican-style cheeses, cremas, chorizos and yogurt smoothies — and they’re all so good!
It’s amazing! In my humble opinion, of course. 😉
I’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!
Ingredient list that led to Potato Chorizo Hand Pies Recipe:
- Cacique Panela
- Cacique Pork Chorizo
- Yellow onion
- Sesame seeds
- Unbleached all-purpose flour
- Shrimp (the only one I didn’t use)
I 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.
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.
The 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.
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.
All of the Cacique cheeses — and cremas — are made with fresh and natural ingredients, including Grade A milk and sea salt.
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!)
Enjoy every last bite of these super delicious Sesame Potato Chorizo Hand Pies!
Sesame Potato Chorizo Hand Pies Recipe
- spice grinder
- mortar and pestle
- parchment paper
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
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.
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