Spicy Chorizo and Potato Tamale Hand Pies with Chipotle Crema

Flaky pastry filled with a savory and spicy chorizo and potato filling, reminiscent of a tamale, served with a cooling chipotle crema.

Prep Time

20 minutes

Total Time

45 minutes

Calories

565 kcal

Difficulty

Medium

Equipment

5 items

Cost

£1.48/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

British

Mood:

Spicy

Ingredients

Servings

2sheetsPuff Pastry Sheets(Thawed according to package directions)

£2.75

8ozMexican Chorizo(Removed from casing)

£3.50

1lbYukon Gold Potatoes(Peeled and diced)

£0.80

0.5mediumOnion(Diced)

£0.20

2clovesGarlic(Minced)

£0.15

1tspCumin

£0.05

1tspChili Powder

£0.05

0.5tspSmoked Paprika

£0.05

0.3cupChicken Broth

£0.10

to tasteSalt

to tasteBlack Pepper

1Egg(Beaten, for egg wash)

£0.25

0.5cupSour Cream

£0.60

1pepperChipotle Peppers in Adobo Sauce(Minced, plus 1 tsp adobo sauce)

£0.30

1tspLime Juice(Freshly squeezed)

£0.05

Total Cost

£8.85

£1.48 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2.
In a large skillet over medium heat, cook the chorizo, breaking it apart with a spoon, until browned. Drain off any excess grease.
3.
Add the diced onion and garlic to the skillet and cook until softened, about 5 minutes.
4.
Add the diced potatoes, cumin, chili powder, smoked paprika, salt, and pepper to the skillet. Stir to combine.
5.
Pour in the chicken broth, bring to a simmer, then cover and cook until the potatoes are tender, about 10-12 minutes. If the mixture becomes too dry, add a bit more broth.
6.
Remove the skillet from the heat and let the filling cool slightly.
7.
While the filling is cooling, prepare the chipotle crema: In a small bowl, combine the sour cream, minced chipotle pepper, adobo sauce, and lime juice. Stir until well combined. Set aside.
8.
On a lightly floured surface, unfold the puff pastry sheets. Cut each sheet into 3 equal squares, yielding 6 squares per sheet for a total of 12 squares.
9.
Place a generous spoonful of the chorizo and potato filling in the center of 6 of the puff pastry squares.
10.
Top each filled square with another puff pastry square. Use a fork to crimp the edges of the pastry together, sealing the filling inside.
11.
Brush the tops of the hand pies with the beaten egg.
12.
Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and flaky.
13.
Let the hand pies cool slightly before serving. Serve warm with the chipotle crema.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (200g)

565 kcal / 2364 kJ

Carbs

37g

14% of RDA

Fat

40g

57% of RDA

Protein

17g

34% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

5 g

6% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

19 g

95% of RDA

Chef's Tips

For a spicier kick, add more chipotle pepper or a pinch of cayenne pepper to the filling.

You can use store-bought tamale filling as a shortcut, but adjust seasonings to your preference.

Feel free to add other vegetables to the filling, such as bell peppers or corn.

The chipotle crema can be made ahead of time and stored in the refrigerator until ready to serve.

For even cooking, rotate the baking sheet halfway through the baking time.

Cooking Equipment

Oven

Large Skillet

Mixing Bowls

Baking Sheet

Parchment Paper

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe

Loading recipe...

Chef's Tips

For a spicier kick, add more chipotle pepper or a pinch of cayenne pepper to the filling.

You can use store-bought tamale filling as a shortcut, but adjust seasonings to your preference.

Feel free to add other vegetables to the filling, such as bell peppers or corn.

The chipotle crema can be made ahead of time and stored in the refrigerator until ready to serve.

For even cooking, rotate the baking sheet halfway through the baking time.

Spicy Chorizo and Potato Tamale Hand Pies with Chipotle Crema

Ingredients

Instructions