Smoky Cheddar Chorizo And Sweet Potato Pot Pies Recipes

MINI SWEET POTATO CHEDDAR AND CHORIZO SHEPERDS PIES

Steps:

• Preheat oven to 400 degrees F.
• Using a fork prick the sweet potatoes all over and place in the oven. Bake for 45 to 55 minutes or until the sweet potatoes are fork tender. Remove from the oven and add to a large bowl, if desired peel away the skins (I left most of the skin on mine). Add the butter and milk and mash mash mash until they're, well mashed! Add the chipotle chili, cinnamon, honey,cheddar cheese and a good pinch of salt and pepper. Mash some more and get it super creamy.
• In the meantime heat the oil in a large skillet over medium high. Add the onions and sauté until they start to soften, 4 minutes. Add the chorizo and brown the meat all over, breaking it up as you go. Add the red pepper, orange pepper, carrots and jalapeno. Cook another 5 to 10 minutes or until the veggies are soft and begin to caramelize. Add the chicken broth and tomato paste, cook another 5 minutes and then stir in the spinach, black beans and cilantro. Cook another minute or so and then remove from the heat.
• Then divide the chorizo filling evenly among 4 ramekins. Spoon the mashed sweet potatoes on top of each pie. Arrange them on a baking sheet and slide into the oven for about 20 minutes or so.
• Garnish with chopped cilantro, diced avocado + crumbled cotija. Serve!

SMOKY CHEDDAR, CHORIZO AND SWEET POTATO POT PIES

Steps:

• Preheat the oven to 400 degrees F.
• Add 1 tablespoon of the oil to a large saucepan over medium heat. When the oil is hot, add the celery and onions and cook, stirring occasionally, until translucent, 4 to 5 minutes. Stir in the garlic, chorizo, sweet potatoes and peas. Add the remaining 1 tablespoon oil and the flour. Stir and cook to remove the raw flour flavor, about 2 minutes. Slowly whisk in the vegetable stock and the cream. Bring to a simmer to allow the sauce to thicken; it should coat the back of a spoon, 6 to 7 minutes. Stir in the cheese and the parsley and remove from the heat. Taste and season with salt and pepper.
• Place six 8-ounce ramekins in a baking dish or a rimmed baking sheet. Fill each with the chorizo mixture until 1/2-inch from the top (the number of pies you get depends on the size of the ramekins). Let cool slightly.
• Meanwhile, roll out the pie crust and, using a large biscuit cutter, cut a circle of dough large enough to cover the entire top of the ramekin and fall over the sides. Repeat until all the ramekins are covered. Brush the dough with the egg, cut 2 to 3 slits in the top to allow steam to escape and bake until golden and the dough is cooked through, 20 to 22 minutes.