Spicy Chorizo ​​Pockets

Ingredients:

• 2 tsp vegetable oil + extra for greasing
• 2 raw chorizo ​​sausages (about 170 g), casings removed
• 0.5 tsp ground cumin
• 1/4 cup fresh corn kernels, or frozen corn (thawed)
• 2 tbsp. l. chopped pickled jalapeno
• 3/4 cup grated Monterey Jack cheese (about 60 g)
• 2 green onions, chopped
• Flour, for work
• 1 package (300 g) of chilled French bread dough
• 1 large egg

Preparation:

1. In a medium skillet, heat the vegetable oil over medium-high heat. Add the chorizo ​​and cumin and cook, breaking up the ground meat with a wooden spoon, until darkened, about 3 minutes. Add the corn and jalapeño and cook, stirring, until the corn is tender, about 2 minutes; let cool completely. Stir in the cheese and green onions. Press the mixture with your hands to compact it.
2. Preheat the oven to 220°C and lightly grease a baking sheet with vegetable oil. Roll out the dough on a floured surface and fill the pockets with the filling.
3. Place the pockets seam-side down on the prepared baking sheet. In a small bowl, beat the egg with 1 tablespoon of water; brush the pockets with the egg mixture. Bake until golden brown, about 15 minutes.
4. To fill the pockets with stuffing, cut the dough into 4 pieces. On a floured surface, roll each piece into a 15 x 20 cm rectangle. Place a quarter of the filling, pressing it into the center of each dough rectangle. Fold the 2 shorter sides of the dough over the filling, stretching the dough to completely enclose the filling. Fold the 2 long sides of the dough inward, like a burrito. Pinch the edges to seal.