Sesame Potato Chorizo Hand Pies Recipe
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!
Servings: 6
Calories: 666kcal
Ingredients
For the dough
- 2 tablespoons plus 1 teaspoon white sesame seeds
- 3 cups unbleached all-purpose flour
- 1 teaspoon sea salt
- ¼ teaspoon cayenne pepper
- ½ teaspoon ground cumin
- 1 ¼ cup water
- ½ cup unsalted butter, cut into cubes
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
- ½ teaspoon ground cinnamon
- ½ 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 ⅛-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.
- Serve!
Nutrition
Calories: 666kcal