The New Old Bar
Published by Agate
Editor's Note: When you think of toaster pastries, you likely think of Pop-Tarts! Put a new twist on the beloved childhood classic when you make this recipe for Savory Pop-Tarts. Loaded with chorizo and queso blanco, this toaster pastry can even be served as a snack or an appetizer for your next get-together with friends. If you really want to make it easy to entertain, then consider making these toaster pastries in advance, then simply reheating them when guests arrive. You'll love including a bit of nostalgia in your menu for a birthday party or other milestone event!
Who doesn’t love a Pop-Tart? These are mini versions, and while, yes, I did go for the kitsch factor with these, they’re still excellent bar snacks. The added advantage is that they can be made in advance and frozen. Reheat them in the oven or... you guessed it: the toaster!
Make Ahead RecipeYes
OccasionCocktail Party, Game Day
Recipe CourseHors D'oeuvre, Snack
- 2½ cups (303 g) all purpose flour
- 1 teaspoon salt
- 7 tablespoons (100 g) unsalted butter, chilled and cut into bits
- 7 tablespoons (100 g) vegetable shortening, chilled and cut into bits
- 6 tablespoons (90 ml) ice water
- 2 tablespoons olive oil
- 1 small onion, thinly sliced
- 1 pound (454 g) Mexican chorizo
- Pinch dried oregano
- Pinch ground cinnamon
- ¼ cup (29 g) shredded queso blanco
For the Crust
In a food processor, combine the flour, salt, butter, and shortening and process until the butter and shortening have broken down into small bits. Transfer the mixture to a large bowl and slowly add the ice water, stirring with a fork. Form the dough into a ball and chill for 1 hour before rolling out.
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. Cut the dough into 2 × 4-inch (5 × 10-cm) rectangles. Place the rectangles on a 12 × 18-inch (30 × 45-cm) baking sheet with parchment between the layers. Freeze for at least 20 minutes.
For the Filling
Pour the olive oil into a large skillet and set it over medium heat. Add the onions and sauté until limp, about 5 to 7 minutes. Add the chorizo, oregano, and cinnamon and sauté, breaking up the meat with a spoon, for another 7 minutes. Remove from the heat and pour into a strainer set over a bowl. Press down on the chorizo mixture to remove as much grease as possible. Let the meat rest in the strainer until cool, then transfer it to a bowl and mix in the cheese.
Preheat the oven to 350 degrees F (180 degrees C).
Place 6 of the rectangles on a flat surface and place 1 heaping teaspoon of the chorizo mixture on each one, spreading to within ¼ inch (6 mm) of the edges. Brush 6 more rectangles with egg wash on one side and place one rectangle on top of each of the 6 filled pieces. Press down on the edges to seal, and crimp with a fork. Repeat with the remaining pieces.
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. Serve immediately or let them cool and store, refrigerated, in an airtight container.
Reheat for 10 minutes in a 350 degrees F (180 degrees C) oven before serving. These also freeze very well.
2012 Steve McDonagh and Dan Smith