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1
For the Crust:
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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.
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3
Transfer the mixture to a large bowl and slowly add the ice water, stirring with a fork.
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4
Form the dough into a ball and chill for 1 hour before rolling out.
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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.
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6
Cut the dough into 2 x 4-inch (5 x 10-cm) rectangles.
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7
Place the rectangles on a 12 x 18-inch (30 x 45-cm) baking sheet with parchment between the layers.
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8
Freeze for at least 20 minutes.
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9
For the Filling:
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10
Pour the olive oil into a large skillet and set it over medium heat.
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11
Add the onions and saute until limp, about 5 to 7 minutes.
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12
Add the chorizo, oregano, and cinnamon and saute, breaking up the meat with a spoon, for another 7 minutes.
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13
Remove from the heat and pour into a strainer set over a bowl.
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14
Press down on the chorizo mixture to remove as much grease as possible.
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15
Let the meat rest in the strainer until cool, then transfer it to a bowl and mix in the cheese.
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16
To Assemble:
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17
Preheat the oven to 350F (180C).
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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.
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19
Brush 6 more rectangles with egg wash on one side and place one rectangle on top of each of the 6 filled pieces.
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20
Press down on the edges to seal, and crimp with a fork.
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21
Repeat with the remaining pieces.
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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.
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23
Serve immediately or let them cool and store, refrigerated, in an airtight container.
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24
Reheat for 10 minutes in a 350F (180C) oven before serving.
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25
These also freeze very well.
