Pastel de Chorizo (Chorizo Pie)
Similar to an empanada but larger, the aromas of sautéed onion, cumin, and ancho chili from an almost-baked chorizo pie are enough to draw a crowd to the kitchen. While you typically find this dish in restaurants, chorizo pie was a party favorite when beef was commonly available in Cuba before the Special Period.
Serves 12–14 (makes two 9-inch pies)
1½ cups chopped yellow onion
4 cloves garlic, minced
2 cups red or green pepper, chopped
4 Tbsp butter
1 lb chorizo sausage
14 extra large eggs
1 pint heavy cream
¾ tsp salt
½ tsp pepper
1 tsp ground cumin
1½ tsp ancho chili powder
2 unbaked pie crusts (can be
2 cups grated Jack cheese
Parsley, to garnish
Preheat oven to 450°F.
Sauté the onion, garlic, and green pepper in butter until translucent. Remove the chorizo
from its casing and brown with the mixture. Once cooked through, drain off the excess fat.
Beat eggs in a mixing bowl until frothy. Gradually add cream, salt, pepper, cumin, and chili
powder. Combine the chorizo mixture with the egg mixture and spread an even layer on
the bottom of each pie shell. Top with grated cheese.
Bake for the first 10 minutes at 450°F. Reduce oven temperature to 300°F and continue
baking until the custard sets, about 45–50 minutes. Garnish with parsley.
(Found on page 34 of Cuban Flavor)