I have had a slight obsession lately with rustic pies and Alouette spreadable cheese. This recipe is similar in construction as a previous post I did for Rustic Ham and Cheese Pie. This time I wanted to develop a pie that had a little more “bite” to it! This pie could be cut into squares for an appetizer or slices for any meal. It is soooo good! Let’s get started!
-1 container of Alouette Smoky Jalapeno Cheese Spread http://www.alouettecheese.com
-1 pkg (2 sheets) of Pillusbury Puff Pastry http://www.pillsbury.com/
-1 large egg plus 2 Tbs of water whisked
-1 tsp black pepper
-1 Tbs of olive oil (more if needed)
-16 oz Johnsonville Farms Chorizo Ground Sausage http://www.johnsonville.com/products
-1 Lb package of Simply Potatoes diced potatoes http://www.simplypotatoes.com/
-1 to 2 tsp Srircha http://www.huyfong.com/
-1 10-oz can of Rotel Tomatoes http://www.ro-tel.com/
-6 oz of Sargento shredded Pepper Jack https://www.sargento.com/
-Preheat oven to 400 degrees
-Unroll one sheet of the puff pastry onto a lightly floured surface
-Gently roll with a rolling pin to increase the pastry by about 1″.
-Place the rolled pastry onto a sheet pan lined with parchment and spray lightly with Pam
-Next, In a large preheated skillet brown your chorizo, drain and set aside. In the same skillet add about 1 to 2 Tbs of olive oil and add the diced potatoes in a single layer and brown until crispy (about 8 minutes), flip and do the same on the other side.
-Drain your can of rotel tomatoes making sure you remove as much liquid as possible(you can even squeeze the juice thru a piece of cheesecloth.
-Now add the tomotoes and the chorizo back into the skillet with the cooked potatoes and add the Sriacha sauce and simmer on low for about 5 minutes, stirring as you go.
-Spread 1/2 of the container of Alouette Jalapeno Spread on the pastry leaving a 1″ border.
-Carefully spoon the skillet mixture onto your 1st pastry sheet and spread evenly over the pastry leaving about a 1″ border between where the spread stops and the pastry stops
-Using a pastry brush, brush some of the egg wash around the entire 1″ border on the pie.
-Roll out your second puff pastry and roll out to increase size by 1″
-Spread the remaining 1/2 container of Alouette cheese on the 2nd pastry
-Lay the 2nd puff pastry over the pie with the cheese spread side facing down and work around the pie to fold the bottom pastry over the top and press with a fork to seal
-Brush the entire top with egg wash and sprinkle with kosher salt
-Bake at 400 degrees for 25 minutes