Salvadoran FoodSalvadoran corn and chayote hand pies with fresh curd, roasted tomatillo sauce, and radish salad
An original recipe inspired by traditional Salvadoran flavors: crisp corn hand pies filled with sautéed chayote, fresh curd, and herbs, served with a roasted tomatillo sauce and a fresh radish-onion salad. Ideal for lunch or a light dinner.
Ingredients
- 240 g masa harina (for the dough)
- 360 ml warm water (approx., for formar the dough)
- 6 g salt (divided)
- 45 ml vegetable oil (divided, for dough and cocción)
- 300 g chayote (pelado and cut en cubitos small)
- 100 g white onion (mitad chopped for the relleno and mitad en pluma fina for the ensalada)
- 6 g garlic (chopped finely)
- 80 g green sweet pepper (chopped finely)
- 140 g fresh curd cheese (desmoronada)
- 8 g fresh mint (chopped)
- 300 g tomatillos (without peel)
- 120 g tomato (partido a the mitad)
- 10 g fresh cilantro (chopped)
- 120 g radishes (sliced finas)
- 30 ml lime juice (for the ensalada)
- 15 ml white vinegar (for the ensalada)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. In a bowl, mix the masa harina with 1 teaspoon (6 g) salt. Gradually add the warm water and 1 tablespoon (15 ml) vegetable oil, kneading until you have a soft, moist, workable dough. Cover and let rest for 10 minutes.
- 2
2. Heat 1 tablespoon (15 ml) vegetable oil in a skillet over medium heat. Add half of the white onion, the garlic, and the green sweet pepper. Cook for 3 to 4 minutes until softened.
- 3
3. Add the diced chayote and cook for 6 to 8 minutes, stirring, until tender but not mushy. Season with a pinch of salt. Remove from the heat, let cool slightly, and mix with the crumbled fresh curd cheese and chopped mint.
- 4
4. For the sauce, preheat the oven to 425°F / 220°C. Place the tomatillos and tomato on a tray, drizzle with 1 tablespoon (15 ml) vegetable oil, and roast for 12 to 15 minutes until soft and lightly browned at the edges.
- 5
5. Blend the roasted tomatillos, roasted tomato, fresh cilantro, and a pinch of salt until you get a slightly rustic sauce. If desired, transfer it to a small saucepan and warm it for 2 minutes over low heat.
- 6
6. In a small bowl, combine the remaining thinly sliced white onion with the radishes, lime juice, white vinegar, and a pinch of salt. Let it rest while you shape the hand pies.
- 7
7. Divide the dough into 8 equal portions. Roll each portion into a ball and flatten it between two sheets of plastic or wax paper to make discs about 4 to 5 inches wide.
- 8
8. Place 2 to 3 tablespoons of the chayote and fresh curd filling in the center of each disc. Fold to form half-moons and press the edges well to seal.
- 9
9. Heat the remaining tablespoon of vegetable oil on a griddle or large skillet over medium heat. Cook the hand pies for 3 to 4 minutes per side, until firm, golden, and spotted with toasted areas.
- 10
10. Serve the hand pies hot with the roasted tomatillo sauce on top or on the side, along with the fresh radish and onion salad.
Chef tips
If the dough cracks while shaping the discs, add 1 or 2 more tablespoons of warm water. For a crispier finish, cook the hand pies 1 extra minute per side over medium-low heat.
Substitutions
You can substitute the fresh curd with firm fresh cheese. If tomatillos are unavailable, use green tomatoes. The mint can be replaced with extra cilantro for a more herbal flavor.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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