Chorizo Hot Pockets
Wanna watch me whip up a batch?
Makes ~15 | Prep: 20 min | Bake: 25 min | Oven: 415°
INGREDIENTS
½ large yellow onion, diced
3 tablespoon olive oil
½ pound mexican chorizo (pork)
8 oz cream cheese
4 oz shredded or diced provolone cheese
Salt and pepper to taste
4 sheets puff pastry (or 1 recipe rough puff pastry)
1 egg for egg wash
flakey salt to finish
INSTRUCTIONS
Prepare your filling
In a large cast iron or heavy duty pan over medium heat, add in your olive oil and diced yellow onion. Cook over medium heat, stirring frequently until the onions have softened quite a bit, and taken on some dark brown coloring. Add in the Mexican chorizo and use a spoon or spatula to break it up into small pieces.
Stir frequently until the chorizo has fully cooked, then transfer it to a medium bowl to cool.
Once the chorizo mix is fully cooled, add in the cream cheese and provolone. stir well to combine, then taste it and adjust the seasoning with salt and pepper.
Assemble your hot pockets
Turn the oven to 415* and line two sheet pans with parchment paper.
In a small bowl, whisk up your egg.
Roll out and cut your puff pastry (or rough puff) into rectangles that are roughly 3 inches by 8 inches. Once they are all cut, fill one side of each of the rectangles with about 2 tablespoons of filling, leaving 1/4 inch border. brush the edges with egg wash and fold the half without filling on top of the other half, creating an enclosed pocket. Use a fork to seal all the edges.
(You can cut your puff pieces into 3x4 inch rectangles and fill half of them, then top with another sheet, I just prefer the folding method.)
Once all the hot pockets are filled, transfer them to your baking sheets and brush with another brushing of egg wash, then sprinkle with a generous pinch of flakey sea salt.
Bake your hot pockets
Bake the hot pockets at 415° for 20-25 minutes. you want the bottom and top of the puff to be a rich, dark golden brown and the filling to be hot and melty all the way through.
Pro Tip: Use my rough puff pastry recipe and add 1/2 teaspoon each, garlic powder and smoked or sweet paprika for extra flavorful hot pockets. Just search “rough puff pastry”
