Savory Pop-Tart

By kishthecook

Ingredients

• 2 1/2 cups (303 g) all purpose flour
• 1 teaspoon salt
• 7 tablespoons (100 g) unsalted butter, chilled and cut into bits
• 7 tablespoons (100 g) vegetable shortening, chilled and cut into bits
• 6 tablespoons (90 ml) ice water
• 2 tablespoons olive oil
• 1 small onion, thinly sliced
• 1 pound (454 g) mexican chorizo
• Pinch dried oregano
• Pinch ground cinnamon
• 1/4 cup (29 g) shredded queso blanco

Details

Servings 16
Cooking time 120mins
Adapted from cookstr.com

Preparation

Step 1

For the Crust:

1. In a food processor, combine the flour, salt, butter, and shortening and process until the butter and shortening have broken down into small bits. Transfer the mixture to a large bowl and slowly add the ice water, stirring with a fork. Form the dough into a ball and chill for 1 hour before rolling out.

2. Split the dough into two portions and roll out each of them on a well-floured board to a 1/8-inch (3-mm) thickness. Cut the dough into 2 × 4-inch (5 × 10-cm) rectangles. Place the rectangles on a 12 × 18-inch (30 × 45-cm) baking sheet with parchment between the layers. Freeze for at least 20 minutes.

For the Filling:

1. Pour the olive oil into a large skillet and set it over medium heat. Add the onions and sauté until limp, about 5 to 7 minutes. Add the chorizo, oregano, and cinnamon and sauté, breaking up the meat with a spoon, for another 7 minutes. Remove from the heat and pour into a strainer set over a bowl. Press down on the chorizo mixture to remove as much grease as possible. Let the meat rest in the strainer until cool, then transfer it to a bowl and mix in the cheese.

To Assemble:

1. Preheat the oven to 350°F (180°C).

2. Place 6 of the rectangles on a flat surface and place 1 heaping teaspoon of the chorizo mixture on each one, spreading to within ¼ inch (6 mm) of the edges. Brush 6 more rectangles with egg wash on one side and place one rectangle on top of each of the 6 filled pieces. Press down on the edges to seal, and crimp with a fork. Repeat with the remaining pieces.

3. Place all the Pop-Tarts on baking sheets, brush them with egg wash, pierce the tops decoratively with a fork, and bake until golden brown. Serve immediately or let them cool and store, refrigerated, in an airtight container.

4. Reheat for 10 minutes in a 350°F (180°C) oven before serving. These also freeze very well.