Savory Pop-Tart

Directions

1. 1
   For the Crust:
2. 2
   In a food processor, combine the flour, salt, butter, and shortening and process until the butter and shortening have broken down into small bits.
3. 3
   Transfer the mixture to a large bowl and slowly add the ice water, stirring with a fork.
4. 4
   Form the dough into a ball and chill for 1 hour before rolling out.
5. 5
   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.
6. 6
   Cut the dough into 2 x 4-inch (5 x 10-cm) rectangles.
7. 7
   Place the rectangles on a 12 x 18-inch (30 x 45-cm) baking sheet with parchment between the layers.
8. 8
   Freeze for at least 20 minutes.
9. 9
   For the Filling:
10. 10
    Pour the olive oil into a large skillet and set it over medium heat.
11. 11
    Add the onions and saute until limp, about 5 to 7 minutes.
12. 12
    Add the chorizo, oregano, and cinnamon and saute, breaking up the meat with a spoon, for another 7 minutes.
13. 13
    Remove from the heat and pour into a strainer set over a bowl.
14. 14
    Press down on the chorizo mixture to remove as much grease as possible.
15. 15
    Let the meat rest in the strainer until cool, then transfer it to a bowl and mix in the cheese.
16. 16
    To Assemble:
17. 17
    Preheat the oven to 350F (180C).
18. 18
    Place 6 of the rectangles on a flat surface and place 1 heaping teaspoon of the chorizo mixture on each one, spreading to within 1/4 inch (6 mm) of the edges.
19. 19
    Brush 6 more rectangles with egg wash on one side and place one rectangle on top of each of the 6 filled pieces.
20. 20
    Press down on the edges to seal, and crimp with a fork.
21. 21
    Repeat with the remaining pieces.
22. 22
    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.
23. 23
    Serve immediately or let them cool and store, refrigerated, in an airtight container.
24. 24
    Reheat for 10 minutes in a 350F (180C) oven before serving.
25. 25
    These also freeze very well.