Pastes Hidalguenses (Traditional Chorizo & Potato Pastry)
A traditional Pastes Hidalguenses recipe from Real del Monte, featuring buttery dough and a classic chorizo-potato filling — a cultural fusion of Cornish pasties and Mexican flavors.
Ingredients
- For the dough:
- 4 cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter cold, diced
- 2 eggs
- ⅓ cup cold water
- For the filling:
- ½ lb Mexican chorizo casing removed
- 2 medium potatoes peeled and diced small
- ½ medium onion finely chopped
- Salt and pepper to taste
- Optional: 1 egg yolk + 1 tbsp water for egg wash
Instructions
- Prepare the filling
- Boil potatoes in salted water until just tender (5–7 minutes). Drain and cool.
- Cook chorizo in a skillet, breaking it apart until browned.
- Add onion; cook until softened.
- Stir in potatoes, season, and let mixture cool completely.
- Make the dough
- In a bowl, combine flour and salt.
- Add cold butter; work in until mixture looks like coarse crumbs.
- Beat eggs with cold water; pour into flour mixture.
- Mix until dough forms; knead briefly.
- Wrap and chill for 30 minutes.
- Assemble the pastes
- Preheat oven to 375°F (190°C).
- Roll dough to 1/8-inch thickness; cut 6-inch circles.
- Spoon filling on one half, leaving a clean border.
- Fold and crimp in the signature rope shape.
- Brush with egg wash if using.
- Transfer to a parchment-lined baking sheet.
- Bake
- Bake for 30–35 minutes, until golden brown.
- Let cool slightly before devouring.