Savory Pop-Tart

• 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

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

flour, salt, unsalted butter, vegetable shortening, water, olive oil, onion, chorizo, oregano, ground cinnamon, queso blanco

Taken from www.cookstr.com/recipes/savory-pop-tart (may not work)