Authentic home cooking from Chile, with US measurements.

Originally published on Cookpad Chile as CHORIPÁN CON SEMILLAS DE SÉSAMO. JON STYLE

Choripán with Sesame Seeds, Jon Style

Name: Choripán with Sesame Seeds, Jon Style
Yield: 8 servings
Cuisine: American
Ingredients: 8 chorizo sausages; 8 pieces your favorite cheese; Bread dough (see recipe); 1 egg white, beaten with a little water; 1/4 cup sesame seeds; sheet Nonstick cooking spray or oil for greasing the baking; make a sponge starter the night before; 3/4 teaspoon sugar; 3/4 cup warm water (about 180 ml). Be careful, too hot will kill the yeast; 1/2 teaspoon instant yeast; 1 1/2 cups all-purpose flour (about 190 grams); 1/2 cup warm water (about 120 ml); 3/4 teaspoon granulated sugar; 1 3/4 teaspoons yeast; 2 1/2 cups all-purpose flour (about 315 grams); 1 3/4 teaspoons salt

Jon Michelena @jonmichelena

Estados Unidos

“Treasure Chest of My Memories”
I created this recipe on August 16, 2017, in Cerro Placeres, Valparaíso, Chile.
I started celebrating the national holidays early. Haha. But these little bread rolls with chorizo and cheese are delicious any time.
It was cold in Chile at the time, so I put the bowl with the dough in the sun by the window. The dough rose nicely with the warmth of the sun.

Jon Michelena @jonmichelena

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Ingredients

8 servings

8chorizo sausages
8 piecesyour favorite cheese
Bread dough (see recipe)
1egg white, beaten with a little water
1/4 cupsesame seeds
sheetNonstick cooking spray or oil for greasing the baking
bread dough
make a sponge starter the night before
3/4 teaspoonsugar
3/4 cupwarm water (about 180 ml). Be careful, too hot will kill the yeast
1/2 teaspooninstant yeast
1 1/2 cupsall-purpose flour (about 190 grams)
ingredients for the bread dough
1/2 cupwarm water (about 120 ml)
3/4 teaspoongranulated sugar
1 3/4 teaspoonsyeast
2 1/2 cupsall-purpose flour (about 315 grams)
1 3/4 teaspoonssalt

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Steps

1

MAKE THE SPONGE STARTER
In a large bowl, mix the sugar, water, yeast, and flour. Let it rest at room temperature overnight. The next day, it should be full of bubbles and holes.
2

Add the water to the sponge starter and mix until smooth.
Add the rest of the bread dough ingredients and mix until smooth.
Place the dough in a deep bowl to rise for 1 to 1 1/2 hours at room temperature, covering the bowl with a towel or plastic wrap. The dough should double in size as it rises.
3

Once the dough has risen, punch it down and divide it into 8 balls or portions.
Flatten each ball enough to place a chorizo and a piece of cheese in each portion.
Roll up, sealing the edges with your fingers.
4

Brush the top of each choripán with the egg white and sprinkle with sesame seeds. (The bottom is the sealed edge.)
Place the choripanes on a greased baking sheet with the sealed edges down and the sesame seed side up.
5

Let them rise again for about 1 hour.
Bake at 425°F (218°C) for about 18 minutes or until the bread is golden brown.
Serve the choripanes with pebre sauce or chimichurri.

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Cooksnaps

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Jon Michelena @jonmichelena

Published in the US on August 12, 2025 16:08

Estados Unidos

Soy chileno, jubilado, radicado en New York, Estados Unidos.Me encanta la cocina, crear recetas, sacarles fotos y las pongo en mi blog.Me gusta caminar, trotar y jugar tenis. Me encanta la vida al aire libre.Los invito a ver y subscribirse a mi canal de You Tube. Recetas paso a paso.https://www.youtube.com/@JonMichelena1www.lacocinadelpollo.blogspot.comhttps://www.instagram.com/pollojon28/https://www.pinterest.cl/michelena8https://www.facebook.com/profile.php?id=1393387020

Keywords

Egg White Sausage Cheese

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