Recipe courtesy of Damaris Phillips

Smoky Cheddar, Chorizo and Sweet Potato Pot Pies

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  • Level: Easy
  • Total: 55 min
  • Active: 30 min
  • Yield: 6 servings
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Ingredients

Directions

  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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.

Cook’s Note

A quick way to parcook the sweet potatoes is to cut them (peeled or unpeeled) into medium dice. Place in a microwaveable bowl with a tablespoon of water and cover with plastic wrap. Microwave on high until fork tender, 3 to 5 minutes. Be careful when you remove the plastic wrap to check for doneness because steam will be trapped inside.

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