Sweet Tater & Chorizo Hand Tarts
This sweet tater and chorizo filling is so scrumptious, I want to incorporate it into every dinner! In this recipe, I stuffed pie pastry and crescent roll dough with it to make plump, cheesy, Tex-Mexy hand tarts. They're spicy, creamy, flaky, with a touch of natural sweetness from the roasted sweet potatoes. A plate of these with some sour cream, salsa, and cilantro on the side is more than enough for a hearty dinner.
The filling would also be amazing in enchiladas, tacos, empanadas. Eat it with a spoon. Eat it with a ladle. Eat it on a train! Eat it in the rain! Eat it in your dreeeeams. Eat it on ice creeeeam.
Okay, maybe not that last one. But seriously, it's good stuff.
Sweet Potato & Chorizo Hand Tarts
Recipe by: Willow Bird Baking, inspired in part by Joy the Baker's tacos
Yield: about 7-10 tarts, or 12 crescents
Ingredients:
2 recipes pie pastry (or 1 package refrigerated pie pastry, or 2 cans giant crescent rolls)
1 sweet potatoes, cut into 1/2 inch chunks
1 tablespoon olive oil
1/2 teaspoon chili powder
kosher salt to taste
1/2 (15-ounce) can black beans, rinsed and drained
1/2 teaspoon cumin
1/2 teaspoon minced garlic
1 heaping tablespoon finely chopped onion
about 5 ounces chorizo
2 ounces cream cheese
spritz lime juice
1/8 cup sharp cheddar cheese, plus more for topping
optional garnishes: lime wedges, cilantro, sour cream, salsa, guacamole
Directions:
Preheat the oven to 400 degrees F. Toss sweet potatoes with 2 teaspoons of olive oil, kosher salt, and chili powder. Spread the potatoes on a foil-lined baking sheet and roast until fork-tender, about 20-25 minutes.
While the potatoes roast, place cream cheese and cheddar cheese in a medium bowl. Brown the chorizo in a skillet over medium-high heat until it's fully cooked through, and then pour it over the cheese mixture. Let it melt the cheeses for a minute or two before mixing well. Without wiping the skillet out, add 1 teaspoon of olive oil to the skillet. Add the onion, garlic, and cumin and toast for about 30 seconds or until fragrant. Add the beans and cook until they're fully warmed through. Add the bean mixture over top of the cheese and chorizo and mix gently until it's well combined. When the sweet potatoes are fully cooked, fold them into the mixture. Add a spritz of lime juice and kosher salt to taste.
Prepare a baking sheet with parchment paper or cooking spray. Roll out the pie pastry to about 1/8 inch thick on a lightly floured surface. Cut it into roughly 4 in. x 3 in. rectangles. Spoon a generous portion of the sweet potato mixture onto every other rectangle and then sprinkle some cheddar cheese onto each one. Top these with the unused rectangles and crimp the sides together with a fork. Cut a steam vent in each pastry and place it on the prepared baking sheet. (If using crescent rolls, just unroll them and spoon a heaping helping of the sweet potato mixture into each one before rolling it up. Sprinkle some cheese on top.) Bake the tarts for 12-14 minutes or until golden brown (or bake crescents according to package instructions). Serve warm with lime wedges, cilantro, sour cream, salsa, and/or guacamole.
P.S. Don't forget that I'm hosting a Cooking Hard Stuff challenge on Willow Bird Baking! There are just a couple days left. Make a recipe during the month of March that's hard for you -- maybe it has more ingredients than you're used to, or takes more time, or seems new and scary. Tackle it and send me a photo (julie 'at' willowbirdbaking 'dot' com) and brief summary of how it went, and I'll showcase all your work on Willow Bird Baking at the end of the month!
To read my last Cooking Hard Stuff tip, find out what Meyers-Briggs says my personality type is, and see more photos, please head over to Willow Bird Baking!
x-posted to food_porn, cooking, picturing_food, and bakebakebake
The filling would also be amazing in enchiladas, tacos, empanadas. Eat it with a spoon. Eat it with a ladle. Eat it on a train! Eat it in the rain! Eat it in your dreeeeams. Eat it on ice creeeeam.
Okay, maybe not that last one. But seriously, it's good stuff.
Sweet Potato & Chorizo Hand Tarts
Recipe by: Willow Bird Baking, inspired in part by Joy the Baker's tacos
Yield: about 7-10 tarts, or 12 crescents
Ingredients:
2 recipes pie pastry (or 1 package refrigerated pie pastry, or 2 cans giant crescent rolls)
1 sweet potatoes, cut into 1/2 inch chunks
1 tablespoon olive oil
1/2 teaspoon chili powder
kosher salt to taste
1/2 (15-ounce) can black beans, rinsed and drained
1/2 teaspoon cumin
1/2 teaspoon minced garlic
1 heaping tablespoon finely chopped onion
about 5 ounces chorizo
2 ounces cream cheese
spritz lime juice
1/8 cup sharp cheddar cheese, plus more for topping
optional garnishes: lime wedges, cilantro, sour cream, salsa, guacamole
Directions:
Preheat the oven to 400 degrees F. Toss sweet potatoes with 2 teaspoons of olive oil, kosher salt, and chili powder. Spread the potatoes on a foil-lined baking sheet and roast until fork-tender, about 20-25 minutes.
While the potatoes roast, place cream cheese and cheddar cheese in a medium bowl. Brown the chorizo in a skillet over medium-high heat until it's fully cooked through, and then pour it over the cheese mixture. Let it melt the cheeses for a minute or two before mixing well. Without wiping the skillet out, add 1 teaspoon of olive oil to the skillet. Add the onion, garlic, and cumin and toast for about 30 seconds or until fragrant. Add the beans and cook until they're fully warmed through. Add the bean mixture over top of the cheese and chorizo and mix gently until it's well combined. When the sweet potatoes are fully cooked, fold them into the mixture. Add a spritz of lime juice and kosher salt to taste.
Prepare a baking sheet with parchment paper or cooking spray. Roll out the pie pastry to about 1/8 inch thick on a lightly floured surface. Cut it into roughly 4 in. x 3 in. rectangles. Spoon a generous portion of the sweet potato mixture onto every other rectangle and then sprinkle some cheddar cheese onto each one. Top these with the unused rectangles and crimp the sides together with a fork. Cut a steam vent in each pastry and place it on the prepared baking sheet. (If using crescent rolls, just unroll them and spoon a heaping helping of the sweet potato mixture into each one before rolling it up. Sprinkle some cheese on top.) Bake the tarts for 12-14 minutes or until golden brown (or bake crescents according to package instructions). Serve warm with lime wedges, cilantro, sour cream, salsa, and/or guacamole.
P.S. Don't forget that I'm hosting a Cooking Hard Stuff challenge on Willow Bird Baking! There are just a couple days left. Make a recipe during the month of March that's hard for you -- maybe it has more ingredients than you're used to, or takes more time, or seems new and scary. Tackle it and send me a photo (julie 'at' willowbirdbaking 'dot' com) and brief summary of how it went, and I'll showcase all your work on Willow Bird Baking at the end of the month!
To read my last Cooking Hard Stuff tip, find out what Meyers-Briggs says my personality type is, and see more photos, please head over to Willow Bird Baking!
x-posted to food_porn, cooking, picturing_food, and bakebakebake