Magdalena Hendey-6323

Sweet potato and chorizo pasties.

I have made these pasties recently on a cold January day. I wasn’t feeling full of beans, I was fighting some kind of bug. When they came out of the oven I was fully ready to devour one before my photography session began. I must say I had to phone my boyfriend just to share the pure enjoyment of eating one of these; ‘I am making love to a pasty’ I shouted, he kind of knows by now the quirky side of me. The reason for my delight was that the beautiful chorizo juice soaked the bottom of the pastry and the sweet potato was just melting in the mouth, pure heaven.  Don’t take my word for it, try it yourself.

Magdalena Hendey-5816


Magdalena Hendey-6309


Magdalena Hendey-6315


Sweet potatoes and chorizo pasties.
makes 6 large ones

For the pastry

  • 450g strong bread flour
  • 100g lard, chilled in the freezer
  • 100g butter, chilled in the freezer
  • pinch of salt
  • black pepper
  • 7 tbs of icy cold water
  • 1 beaten egg to glaze

Sift the flour, salt and pepper into a bowl, grate the lard and butter straight from the freezer or you could use blender on a pulse setting. Gently mix it and stir in the water to bring the mixture together. as with all pastry do not over knead it, treat it gently, as soon as it comes together, shape it into a bawl, wrap in the cling film and chill in the fridge for 30 min.

For the filling

  • 400 g sweet potato (1 medium one)
  • 1 onion, diced
  • 100g chorizo, cubed
  • 1 tsp of paprika
  • good grounding of salt and black  pepper
  • 1 tsp olive oil
  • black onion seeds also known as Nigella seeds (optional)

Peel the sweet potato and slice it very finely, I used mandolin slicer to achieve the thinest slices. Place in the bowl and add diced onion, chorizo, paprika and salt and pepper. Add olive oil and mix well.

On the lightly floured surface roll out the pastry to about 3mm thickness and cut out circles about 17 cm diameter (I used round bowl a template). Brush the rim of the pastry with the beaten egg, place the filling in the middle and bring up the pastry from either side to meet together and pinch together well.  Place on a baking tray and brush with the beaten egg, sprinkle with black onion seeds (optional). Bake in the preheated to 180˙C for 35 minutes. Enjoy warm.


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