This recipe makes a great appetizer, main dish, lunch, or breakfast; it’s so versatile! It’s also great for kids-on-the-go to munch on in the car on the way to school or extra-curricular activities. Enjoy!
Cooking for 2, 4, 6, 20 people?! Simply change the number of guests you are feeding and watch the ingredients below update to make the perfect amount of food. TIP: You might want to account for those who tend to go for seconds…or thirds. Whatever, we don’t judge.
Polidori Chorizo and Goat Cheese Pockets
- 1 lb. Polidori Chorizo
- 1 cup Goat cheese crumbles
- 1 cup Leafy greens (mustard greens for kale work best) chopped
- 1 cup White potato diced and cooked
- 2/3 cup Green onions chopped
- 2 tbsp Fresh cilantro chopped
- 1 whole egg (optional)
- 2 Pre-made pie crusts
- Preheat oven to 400 degrees. Take pre-made crusts out of refrigerator.
- Cook the chorizo in a pan over medium heat. When chorizo is almost done, add in the leafy greens and cook them down with the chorizo. Once chorizo is cooked, transfer it to a big bowl to cool down. When the chorizo is room temperature, add the potato, green onions, cilantro, and goat cheese. Mix in the egg if you are using it. Set the chorizo mixture to the side.
- Unroll the pie crust on a floured surface and use a circle cookie cutter to cut out your pockets. My circle cookie cutter has a 3-inch diameter. Roll out each circle an extra half inch and place about a tablespoon of the chorizo mixture in the center of the cut out. Fold the pie crust over the mixture to create a half moon and press the edges together to seal the pocket.
- Put the filled pockets on a greased cookie sheet. Bake for about 20 minutes until the pockets are golden brown. This recipe yields about 25-30 pockets.