Spicy Chorizo Pockets

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 4

These pockets are like patties with a thin layer of dough, filled with a rich, juicy meat filling. To make them, raw Mexican chorizo sausage is pan-fried with corn kernels and hot jalapeños, then mixed with green onions and grated cheese. They're almost like a Mexican taco filling, but unlike tacos, these pockets are easy to take on the go. The meat mixture is tightly wrapped in dough, and the pockets are baked until golden brown.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tsp vegetable oil + extra for greasing
2 raw chorizo sausages (about 170 g), casings removed
0.5 tsp ground cumin
1/4 cup fresh corn kernels, or frozen corn (thawed)
2 tbsp. l. chopped pickled jalapeno
3/4 cup grated Monterey Jack cheese (about 60 g)
2 green onions, chopped
Flour, for work
1 package (300 g) of chilled French bread dough
1 large egg

Ingredient Substitution Suggestions

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Recipes with similar ingredients: yeast dough, corn, chorizo sausage, jalapeno pepper, Monterey Jack cheese, cumin

Cooking the dish according to the recipe:

In a medium skillet, heat the vegetable oil over medium-high heat. Add the chorizo and cumin and cook, breaking up the ground meat with a wooden spoon, until darkened, about 3 minutes. Add the corn and jalapeño and cook, stirring, until the corn is tender, about 2 minutes; let cool completely. Stir in the cheese and green onions. Press the mixture with your hands to compact it.
Preheat the oven to 220°C and lightly grease a baking sheet with vegetable oil. Roll out the dough on a floured surface and fill the pockets with the filling.

Place the pockets seam-side down on the prepared baking sheet. In a small bowl, beat the egg with 1 tablespoon of water; brush the pockets with the egg mixture. Bake until golden brown, about 15 minutes.
To fill the pockets with stuffing, cut the dough into 4 pieces. On a floured surface, roll each piece into a 15 x 20 cm rectangle. Place a quarter of the filling, pressing it into the center of each dough rectangle. Fold the 2 shorter sides of the dough over the filling, stretching the dough to completely enclose the filling. Fold the 2 long sides of the dough inward, like a burrito. Pinch the edges to seal.

Categories:

recipe / Appetizers / Sandwiches / Food Network - recipes / Spanish cuisine

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