Salvadoran potato and chipilín hand pies with quesillo and roasted tomato sesame sauce

Instructions

1. 1

   Place the potatoes in a pot with enough water and 1/2 teaspoon of salt. Cook until very tender, 15 to 18 minutes. Drain well and mash until smooth while still hot.

2. 2

   In a skillet over medium heat, warm 1 tablespoon of vegetable oil. Add half of the white onion and sauté for 2 to 3 minutes until softened. Stir in the chopped chipilín, a pinch of salt, and the black pepper. Cook for 1 to 2 minutes, just until the chipilín wilts. Remove from the heat and let cool slightly.

3. 3

   Mix the mashed potatoes with the pre-cooked corn flour and 1 tablespoon vegetable oil. Knead with your hands until you have a soft, shapeable dough. If it feels too dry, add 1 to 2 tablespoons of water; if too wet, let it rest for 5 minutes so the flour can absorb the moisture.

4. 4

   For the filling, combine the sautéed chipilín with the shredded or short-strip quesillo. Set aside.

5. 5

   Preheat the oven to 400 °F / 200 °C. Place the ripe tomatoes, garlic, and remaining onion on a tray. Drizzle with 1 tablespoon vegetable oil and a pinch of salt. Roast for 18 to 20 minutes, until the tomatoes are soft and lightly browned at the edges.

6. 6

   Transfer the roasted tomatoes, garlic, roasted onion, toasted sesame seeds, and water to a blender. Blend until thick and smooth. Taste and adjust with the remaining salt. For a finer texture, simmer the sauce for 3 more minutes in a saucepan over medium heat.

7. 7

   Divide the dough into 8 equal portions. Shape each into a ball and flatten between your palms or between two sheets of plastic to form discs about 4 inches / 10 cm wide.

8. 8

   Place a portion of the chipilín and quesillo filling in the center of each disc. Fold over to make half-moons and press the edges well to seal. If any edge cracks, lightly moisten your fingers with water and smooth the dough.

9. 9

   Heat the remaining tablespoon of vegetable oil in a large skillet over medium heat. Cook the hand pies for 3 to 4 minutes per side, until golden and crisp outside. Work in batches if needed.

10. 10

    Serve the hand pies hot with the roasted tomato sesame sauce spooned over or on the side.