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Chorizo, Potato, and Cheese Pasties

Prep Time20 mins
Cook Time30 mins
Servings: 4
Author: Erica


  • 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