Spicy Chorizo Pockets

By khojnicki

Ingredients

• 2 tsp vegetable oil, plus more for brushing
• 2 links fresh chorizo, casings removed
• 1/2 tsp ground cumin
• 1/4 c fresh corn kernels or frozen corn, thawed
• 2 tbsp chopped pickled jalapenos
• 3/4 c monteray jack cheese
• 2 scallions, chopped
• All purpose flour for dusting
• 1 11 oz. tube refrigerated French bread dough
• 1 large egg

Preparation

Step 1

Heat the vegetable oil in a medium skillet over medium high heat. Add the chorizo and cumin and cook, breaking up the meat, until browned, about 3 mins. Add the corn and jalapenos and cook, stirring, until the corn is tender, about 2 mins; let cool completely. Stir in the cheese and scallions. Squeeze the mixture together with your hands to make it compact.

Preheat the oven to 425 degrees F and brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets.

Place the pockets, seam side down on the baking sheet. Beat the egg with 1 tbsp water in a small bowl; brush the outside of each pocket with the egg wash. Bake until golden brown, about 15 mins.