Another week, another set of challenges from the Great British Baking Show. Does anyone else feel like the bakers aren’t as good this season? My bake-off group text is speculating that it’s because of the limitations of quarantine, which is probably true. Although I must admit I’m glad no one has pulled out an airbrush yet for their cakes. The last few seasons have started to push it beyond home-baker territory for me. I want to watch things that I could do on my own at home-and I’m definitely not buying and storing an airbrush kit. To the accessibility end, here is my version of the pasties the bakers made for the signature challenge in pastry week. I decided to go with a chorizo and cheese filling, partially because I already had some ground chorizo in the freezer. Also I just really love chorizo.
I made my own puff pastry for this recipe. If you’re going that route, I recommend the BBC recipe. That’s the one I always work from. Kerrygold unsalted butter is my go-to butter because it’s softer than some other butters, so it’s easier to roll out without melting it. If you don’t have the time, or the desire to make puff pastry from scratch, that’s totally fine too. Most supermarkets should have frozen puff pastry in the aisle with the frozen desserts and pie crust, so feel free to use that if it’s easier.
If you make these chroizo, potato, and cheese pasties, please let us know what you think in the comments below or on social media. We’d love to hear from you! You can also get updates about new blog posts by signing up for our email newsletter. And check out our other bake-off recreations in our recipes tab.
Chorizo, Potato, and Cheese Pasties
- 1 cup diced potato
- 3 tbsp vegetable oil
- 1 poblano pepper, seeded and diced
- 1 white onion, diced
- 4 cloves garlic, minced
- 1 pound ground raw chorizo
- 1 tsp cumin
- 1 tsp coriander
- 1 cup cubed monterrey jack quarter-inch cubes
- 1 pound puff pastry, scratch-made or store bought
- 1 egg, beaten
- Preheat the oven to 400°F. Line a baking sheet with a silicon mat or parchment paper
- Heat the vegetable oil in the pan over medium heat until it shimmers, then add the potato and saute for 2 minutes. Add the pepper, onion, and a pinch of salt and saute until the onion is just starting to turn translucent, 4 minutes
- Add the minced garlic and cook for one minute until fragrant
- Add the chorizo and cook until browned, 3 minutes
- Remove from heat and stir in the cumin and coriander. Leave to cool for about five minutes, then stir in the cubed cheese. Let it continue to cool while you prep the pastry
- Roll out the pastry dough. I used the 1/6" guard on my rolling pin. If you don't have a rolling pin with guards, eyeball around 1/4"
- Cut round shapes with a bowl or a plate. I recommend using a salad plate-lay it on the pastry face down and cut around it with a sharp knife. Place the pastry rounds on the prepared tray
- Spoon as much filling into the center of the pastry rounds as you can while still leaving a half inch on all sides. Then fold one half of the pastry over the other and press the edges together to seal in the filling. Further seal the pastry by pressing the edges with the tines of a fork, or by folding over the edges like an empanada
- Brush the pastries with the beaten egg and place the cookie sheet in the fridge to cool for five minutes before baking. Bake for 30-35 minutes until puffy and golden brown
- These are best eaten immediately. They can be stored in the fridge after cooking, but they will get sad and soggy so I don't recommend it