Polidori Chorizo and Goat Cheese Pockets are a delightful fusion of spicy chorizo and creamy goat cheese enclosed in a flaky pastry shell. These savory hand pies offer a burst of flavors, making them a scrumptious appetizer or snack for any occasion.
15 minutesmins45 minutesmins1 hourhr
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Ingredients:
1lb.Polidori Chorizo
1cupGoat cheese crumbles
1cupLeafy greens (mustard greens for kale work best)chopped
1cupWhite potatodiced and cooked
2/3cupGreen onionschopped
2tbspFresh cilantrochopped
1wholeegg (optional)
2Pre-made pie crusts
Directions:
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.