Chorizo & Potato Tartlets

Sometimes you just want finger foods.  Whether it be for a party, football season, picnics, whatever — tasty little gems that you can eat with only your hands are the best.  These tartlets may be small, but they are big when it comes to flavor.


I’m not going to lie to you — they take some time to prepare.  This is not the kind of recipe you want if you’re shopping for “weeknight” meals.  The filling is a breeze to prepare, but as with any rolled out dough — be ready for a bit of a mess!  These are perfect for a weekend preparation, or you can even get the kids involved.  The dough is actually pretty easy to work with so they can definitely help you roll some of it out.


Ingredients for Dough

  • 1/2 cup coconut flour
  • 1-1/2 cups tapioca flour
  • 1/2 cup potato flour
  • 2 tsp. salt
  • 1/2 tsp. garlic powder
  • 3/4 cup warm water
  • 2 tsp. unflavored grassfed gelatin (I use Great Lakes)
  • 3 eggs
  • 1/2 cup organic palm shortening (I use Spectrum), melted

Ingredients for Filling

  • 1 tbsp. coconut oil
  • 1/2 yellow onion, diced
  • 1 jalapeno, finely chopped
  • 1 medium white potato, peeled & diced
  • 1 lb. chorizo, (I love Mulay’s)
  • 1 (4 oz.) can diced green chilies
  • 1 tsp. garlic powder
  • 1 tsp. dried oregano
  • 1/2 tsp. chili powder
  • salt & pepper to taste
  • 2 tbsp. fresh cilantro, chopped
  • 1/4 cup grassfed cheddar cheese, grated (I use Kerrygold)


  1. Preheat oven to 400 degrees.
  2. Melt the tbsp. of coconut oil in a large skillet over medium heat.  Add the onion and jalapeno.  Sauté until the onion is soft.
  3. Add the potato and chorizo.  Break the chorizo up with a wooden spoon.  When it is nearly browned add in the green chilies and all spices.  Cover up the skillet and continue to cook about 5-8 or until the potato has softened.
  4. Remove from heat and stir in chopped cilantro.  Set aside.
  5. In a large bowl combine the flours, salt, and garlic powder.
  6. Pour the warm water in a medium-sized bowl.  Sprinkle the gelatin over the water, and allow it to sit for a minute.
  7. Add the eggs and melted shortening to the gelatin & water.  Whisk until it is well blended.
  8. Pour the wet mixture into the dry ingredients and knead the dough until it is uniform.  It will be fairly sticky at first, but as you knead it — it will become easy to handle.

Rolling out the Dough

  1. Separate the dough into 12 equal portions.  You can use parchment paper and extra tapioca flour to make rolling the dough easier if you wish.  Roll each section until it is 1/4″ in thickness.  Use whatever you have that measures about 4″ in diameter to create a circle in each section.  I used a small bowl.  You may not use all of your dough, but you need 12 circles.
  2. As you create the circles of dough, carefully place each one over a section of a muffin tin.  Using your hands evenly press it in the muffin tin.
  3. Once you’ve filled up your muffin tin — brush each cup of dough with some egg wash (1 egg + 1 tbsp. water whisked together).
  4. Bake the dough in the oven for 15 minutes.

I used a small bowl. Find something that will get you around a 4″ diameter disc.




Filling the Tartlets

  1. Fill each cup with about 1 tbsp. of your chorizo & potato mixture.
  2. Divide the cheese evenly between the 12 tartlets.
  3. Continue with another tbsp. of the chorizo filling over the cheese, you may have some filling leftover and that’s okay.
  4. Continue to bake for an additional 15 minutes.









Optional Yogurt & Chive Topping

If you really want these tartlets to be extra special top them with a little dollup of yogurt and chives.  I recommend grassfed yogurt of course.  My favorite is Kalona Supernatural Greek Yogurt.  Spoon 1/2 cup of yogurt into a small bowl. Stir in 1 tbsp. of chopped fresh chives.  Excellent way to top these little guys off!






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