Camote and Chorizo Hand Pies with Smoked Paprika Aioli

Recipe Introduction: Camote and Chorizo Hand Pies

Fancy a culinary adventure? Ever wondered how to turn a humble sweet potato into something truly special?

We are talking about Sweet and Spicy Sweet Potatoes today. Specifically, we're making Camote and Chorizo Hand Pies with Smoked Paprika Aioli.

Think of it as a Cornish pasty went on holiday to Mexico. These aren't your average Potato Sides . They are proper fiesta in your mouth.

A Taste of Tradition with a Twist

Okay, so camote is just the fancy word for sweet potatoes . sweet potatoes have been around for ages, loved in south america.

These hand pies bring that cozy, earthy flavour together with the zing of mexican spices.

This recipe is medium difficulty, so don't sweat. Give yourself about 1 hour 20 minutes total. This will give you about six gorgeous hand pies. Perfect for sharing... or not!

Why You'll Love These Hand Pies

Honestly, the flavour combo is unreal. the sweet potato provides a beautiful counterpoint to the heat of the chorizo. it's a really sweet potato side dish .

But the real magic is the smoked paprika aioli. oh my gosh , it is pure creamy, smoky deliciousness!

These hand pies aren't just tasty, though. Sweet potatoes are packed with vitamins. Plus, they're naturally Gluten Free Potatoes , if you use the right pastry.

These camote and chorizo hand pies are ideal for a casual get-together. make it a fun lunch, or a unique dinner party starter.

They're a guaranteed conversation starter. what makes these pies special? they're unexpected, flavourful, and a little bit fancy. a great twist on mexican style roasted sweet potatoes .

Let's get this started!

Alright, let's dive into what you'll need to make these epic camote and chorizo hand pies ! honestly, it's all pretty straightforward.

Don't worry if you've never made hand pies before. i swear, it's way easier than it looks. let's get into it!

Camote and Chorizo Hand Pies with Smoked Paprika Aioli Recipe Card

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Preparation time:45 Mins

Cooking time:35 Mins

Servings:6 hand pies

Ingredients:

• 2 1/2 cups (300g) all-purpose flour, plus extra for dusting
• 1 teaspoon (5g) salt
• 1 cup (227g/2 sticks) unsalted butter, very cold, cut into 1/2-inch cubes
• 1/2 cup (120ml) ice water
• 1 large egg, beaten, for egg wash
• 1 tablespoon (15ml) olive oil
• 1/2 pound (225g) Mexican chorizo, removed from casing
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 pound (450g) camote (sweet potato), peeled and diced into 1/2-inch pieces
• 1/4 cup (60ml) chicken broth or vegetable broth
• 1/4 cup (25g) chopped cilantro
• Salt and black pepper to taste
• 1 cup (240ml) mayonnaise (full-fat recommended)
• 2 cloves garlic, minced
• 1 tablespoon (15ml) lemon juice
• 1 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

• Make the Pastry: Combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Gradually add ice water until dough just comes together. Flatten into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
• Prepare the Filling: Heat olive oil in a large skillet. Brown chorizo, breaking it up with a spoon. Add onion and cook until softened. Stir in garlic, chili powder, and cumin. Add camote and broth. Simmer until camote is tender and liquid has evaporated. Stir in cilantro. Season with salt and pepper. Let cool slightly.
• Assemble the Hand Pies: Roll out pastry on a lightly floured surface to about 1/8-inch thickness. Cut out circles. Place a spoonful of filling in the center of each circle. Fold dough over filling to form a half-moon shape. Crimp edges to seal. Brush with egg wash.
• Bake: Preheat oven to 400°F (200°C). Place hand pies on a baking sheet lined with parchment paper. Bake until golden brown, about 30-35 minutes.
• Make the Aioli: In a small bowl, whisk together mayonnaise, garlic, lemon juice, smoked paprika, salt, and pepper.
• Serve: Let hand pies cool slightly before serving with smoked paprika aioli.

Nutrition Facts

Calories:550 calories

Fat:35g

Fiber:5g

Recipe Info

Category:Main Course

Cuisine:Mexican

Ingredients & Equipment

Main Ingredients

Okay, first things first. Here's what you need to make the magic happen. Let's start with the pastry!

• Pastry: 2 1/2 cups (300g) all-purpose flour. plus extra for dusting, you know? 1 teaspoon (5g) salt. 1 cup (227g/2 sticks) unsalted butter.

  Butter must be very cold and cut into cubes, about 1/2-inch. finally, 1/2 cup (120ml) ice water. and 1 large egg , beaten, for that beautiful egg wash.

  • Quality tip: Good butter makes a huge difference in pastry. Use the best you can afford.

Now for the sweet and spicy filling. Get ready for some flavor!

• Filling: 1 tablespoon (15ml) olive oil. 1/2 pound (225g) mexican chorizo. the spicy kind! get it removed from its casing.

  1 medium yellow onion, chopped finely. also, 2 cloves garlic, minced. 1 teaspoon chili powder. 1/2 teaspoon ground cumin. 1 pound (450g) sweet potatoes (camote).

  Diced into 1/2-inch pieces. 1/4 cup (60ml) chicken broth (or veggie broth works too). don't forget 1/4 cup (25g) chopped cilantro! salt and pepper, to taste.

  • Quality tip: Look for chorizo that's vibrant in color. It shows it is fresh!
  • If you are looking for Vegan Mexican Stuffed Sweet Potatoes , you can skip the chorizo and add some mushrooms for a great flavor.

Finally, that killer Smoked Paprika Aioli.

• Smoked Paprika Aioli: 1 cup (240ml) mayonnaise. Full-fat is best, trust me. 2 cloves garlic, minced. 1 tablespoon (15ml) lemon juice. 1 teaspoon smoked paprika. The secret ingredient! And finally, 1/4 teaspoon salt and 1/4 teaspoon black pepper.

Seasoning Notes

Let's talk spices. cumin and chili powder are a classic mexican style roasted sweet potatoes pairing. smoked paprika gives everything a smoky depth.

Don't be scared to adjust the heat. a pinch of cayenne adds a kick. you want spicy potatoes mexican inspired? go with it!

If you don't have smoked paprika, normal paprika will do. but it won't be the same. you could add a tiny pinch of chipotle powder for a similar vibe.

It is a game changer! honestly.

Equipment Needed

You don't need fancy gadgets for this.

• Food processor (optional, for pastry). But hands work fine too.
• Rolling pin.
• 3-4 inch round cookie cutter. A bowl works too!
• Baking sheet
• Parchment paper
• Small bowl and pastry brush for the egg wash.

That's it! no crazy equipment needed. easy peasy. these make such a great sweet potato side dish or part of sweet potato sides if you're going for a tapas vibe.

And totally gluten free potatoes too if you get the right pastry!. who knew peruvian sweet potato recipes could be so easily adapted?

Alright, let's get to it! you know, i've been messing around with camote – aka sweet potatoes – a lot lately.

They are so bloody versatile. i wanted to go beyond just the usual roasted thing, so i dreamed up these camote and chorizo hand pies with smoked paprika aioli .

Trust me, they're banging.

Cooking Up a Storm: Camote and Chorizo Hand Pies

Honestly, these aren't your nan's pasties. we're talking a latin-inspired flavor bomb, proper sweet and spicy sweet potatoes meets spicy chorizo, all snuggled in a buttery crust.

The aioli? oh my gosh, it's the creamy, smoky garlic hug you didn't know you needed. it's a medium-level recipe.

Takes about 1 hour 20 minutes , prep to plate. makes about 6 hand pies .

Prep Steps

Right, mise en place is key, yeah?

• Essential mise en place: Get all your ingredients measured out. Dice that sweet potato super quick. Chorizo outta its skin, like it's auditioning for a reality show.
• Time-saving organization tips: Make the aioli first and chill it. It'll taste even better. The pastry needs a good 30-minute chill , so factor that in. Trust me!
• Safety reminders: Be careful cutting the sweet potato, they can be slippy! And wash your hands after handling raw chorizo, yeah?

Step-by-Step Process

Alright, let's get cooking, yeah?

1. Make the pastry: Whizz flour and salt in a food processor. Chuck in cold butter . Add ice water gradually, until it comes together. Chill it for 30 minutes .
2. Prep the filling: Brown chorizo in a pan. Add onion until soft. Stir in garlic, chili powder, and cumin. Next goes the diced sweet potato and broth. Simmer until sweet potato is tender and liquid's gone. Stir in cilantro.
3. Assemble the pies: Roll out the pastry. Cut out circles. Spoon filling in the middle. Fold over, crimp the edges to seal. Brush with egg wash.
4. Bake: Preheat your oven to 400° F ( 200° C) . Bake the pies for 30- 35 minutes , until golden brown.
5. Make the aioli: Whisk together mayonnaise, garlic, lemon juice, smoked paprika, salt, and pepper.

Pro Tips for Pie Perfection

These will make your hand pies chef's kiss !

• Keep the butter COLD for a flaky crust! Seriously, it makes all the difference. Don't overwork the dough , alright?
• Don't let the filling be too hot . Soggy bottoms are a no-go. And crimp those edges well! A fork helps.
• You can totally make the filling ahead of time. Just chill it and assemble the pies when you're ready. Great for dinner parties!

So there you have it! these sweet and spicy little pies are a real crowd-pleaser. you can even use peruvian sweet potato recipes in the future, but for now, this is the main idea.

They are also great sweet potato side dish .

Alright, let's dive into some extra notes for our camote and chorizo hand pies . these little bits of wisdom will help you nail the recipe.

And maybe even impress your mates, innit?

Recipe Notes: All the Extra Bits

These aren't just any Potato Sides . They're a whole experience. So, let's make 'em perfect, yeah?

Serving Suggestions: Making 'Em Look Swish

Alright, picture this: golden-brown hand pies, still warm from the oven. the presentation matters, trust me! for plating, try arranging them artfully on a wooden board.

Maybe sprinkle some chopped cilantro around. honestly? it elevates the whole vibe.

As for sides, think fresh. a simple green salad with a lime vinaigrette cuts through the richness. or a spicy mexican style roasted sweet potatoes salad! drinks-wise, a cold mexican beer or a margarita? bang on! a side of elote would complement the flavor beautifully.

Storage Tips: Keepin' 'Em Fresh

So you've got leftovers? First, let the hand pies cool completely before storing. Pop them in an airtight container and into the fridge. They'll be good for up to 3 days.

Fancy freezing? absolutely doable! wrap each pie individually in cling film, then store them in a freezer bag. they'll keep for up to 2 months.

To reheat, bake straight from frozen at 350° f ( 175° c) until heated through and golden.

Reheating? Oven is best, but a microwave will do in a pinch, though you'll lose some of the crispness.

Variations: Makin' It Your Own

Wanna mix things up? Here are a couple of ideas:

• Dietary adaptations: for a gluten free potatoes option, use a gluten-free pastry recipe. they are actually quite good if you buy ready made ones from the supermarket.

  For a veggie version, try black beans and corn instead of the chorizo, or use vegan mexican stuffed sweet potatoes .

• Seasonal Swaps: In autumn, add a pinch of cinnamon to the filling. It gives that cozy, autumnal feel. You know? For summer, use fresh corn kernels in the filling.

Nutrition Basics: The Good Stuff

Alright, let's be real. These hand pies aren't exactly health food. But they do have some goodness. Sweet potatoes are packed with vitamins. And chorizo? Well, it's got protein, innit?

Each pie clocks in around 550 calories, 15g protein, 35g fat, and 45g carbs. remember, this is an estimate! this is only an estimate only and can vary based on specific ingredients and portion sizes.

Time To Eat Some Sweet And Spicy Sweet Potatoes

Don't be intimidated by the recipe! honestly, once you get the hang of the pastry, it's a breeze. get creative, have fun, and enjoy the process.

I reckon you'll absolutely smash it. these peruvian sweet potato recipes inspired hand pies are sure to be crowd pleasers.

Get stuck in!