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Chorizo, potato and three-cheese molotes


Makes: 30
timePrep time: 1 hr 15 mins
timeTotal time:
Chorizo, potato and three-cheese molotes
Recipe photograph by Nassima Rothacker

Chorizo, potato and three-cheese molotes


Makes: 30
timePrep time: 1 hr 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
208Kcal
Fat
14gr
Saturates
5gr
Carbs
15gr
Sugars
1gr
Fibre
1gr
Protein
6gr
Salt
0.5gr

Gizzi Erskine

Gizzi Erskine

Gizzi Erskine is a chef, food writer and television star most famous for presenting Channel 4's Cook Yourself Thin. She lives in London with her two cats. Her latest book is Gizzi’s Season’s Eatings.
See more of Gizzi Erskine ’s recipes
Gizzi Erskine

Gizzi Erskine

Gizzi Erskine is a chef, food writer and television star most famous for presenting Channel 4's Cook Yourself Thin. She lives in London with her two cats. Her latest book is Gizzi’s Season’s Eatings.
See more of Gizzi Erskine ’s recipes

Ingredients

For the pastry
  • 250g plain flour
  • 250g fine cornmeal, plus extra to roll
  • ½ tsp baking powder
  • 75g lard or butter
For the filling
  • 1 tbsp olive oil
  • 250g Spanish mini cooking chorizo, skinned and finely chopped
  • 1 baking potato, about 250g, boiled whole for 30 minutes, or microwaved on high for 4-5 minutes, and cooled
  • 1 x 125g ball of buffalo mozzarella, drained and chopped to about 7mm cubes
  • 75g feta cheese, crumbled
  • 75g strong mature cheddar cheese, grated
  • 4 spring onions, chopped
  • 1 x 31g pack coriander, roughly chopped
  • 3 ltr vegetable oil, for frying
To serve
  • 1 Little Gem lettuce, finely shredded
  • 1 x 150g pot soured cream
  • 1 ripe avocado, finely diced
  • 4 tbsp Mexican chilli sauce, to serve (we used Cholula)
  • a squeeze of lime juice

Step by step

Get ahead
Prepare to the end of step 4 up to 24 hours ahead, cover and chill. Fry for 5-6 minutes per batch from chilled. The cooked and completely cooled molotes can also be frozen. Reheat, from frozen, in a preheated oven for 20 minutes at 180°C, fan 160°C, gas 4.
  1. First, make the pastry. It’s really simple. Mix the dry ingredients in a bowl with a decent pinch of salt. Melt the lard or butter in a pan with 300ml warm water, then pour into the dry ingredients and mix to make a dough. It will be a little sticky, but still kneadable. Cover with clingfilm and leave for 30 minutes.
  2. In the meantime, crack on with your filling. Heat the oil in a frying pan and fry the chorizo for 5-6 minutes until it goes a little charry around the edges. This should be done slowly to begin with, to render the fluorescent orange fat from the meat, and then increase the temperature at the end. Take off the heat and leave for 15 minutes, or until cool enough to touch.
  3. When the potato is cool enough to handle, peel it and chop into 1cm cubes. Put in a bowl with the cheeses, spring onions, most of the coriander and the chorizo, along with all of the fat from the pan. Season and give it a decent mix. Shape into 30 balls, roughly the size of a ping pong ball, then squash a little to make more of a rugby ball shape.
  4. To make the molotes, make a ball of the dough, about the size of a ping pong ball and dust with a little cornmeal. Roll it into a slightly oval shape between 2 sheets of clingfilm until it’s just a fraction thicker than a tortilla (about 2mm thick) and then remove the top layer of clingflim. Put one of the stuffing balls in the centre and wrap the dough round it, making sure there are no gaps, and crimp the edges to completely seal. Shape-wise, you can do anything from a Cornish pasty shape (which is also the classic empanada), to a more dumpling- style round ball. Both are traditional, so go with what’s easiest for you. Put on a tray dusted lightly in cornmeal while you repeat with the remaining pastry and filling. You should make about 30.
  5. Heat the oil in a deep-fat fryer, or a wok with oil only halfway up the sides of the pan, to 190°C or until a piece of bread browns in 25 seconds. Put 5 of the molotes in the oil at a time and fry for 3-4 minutes, turning halfway, until golden. Remove with a slotted spoon and leave to drain on kitchen paper. Repeat with the rest of the molotes, in batches.
  6. Serve them piping hot, on a bed of shredded lettuce. Drizzle the soured cream and hot sauce over the molotes. Toss the avocado with the lime juice and a little salt and scatter on top with the rest of the coriander.
Chef quote
Molotes are a bit like a cross between an empanada and a fried quesadilla and can be filled with anything from meat sauce to a spicy green salsa

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