Ingredients:

  • 2 cups (250g) all-purpose flour, plus extra for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (227g) cold unsalted butter, cut into cubes
  • 1/2 cup (120ml) ice water
  • 8 ounces (225g) Spanish chorizo, casing removed, finely diced
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 4 ounces (115g) Manchego cheese, shredded
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5ml) smoked paprika
  • 1/4 teaspoon (1g) cayenne pepper (optional, for extra heat)
  • 1 large egg, beaten (for egg wash)
  • 1 cup (240ml) mayonnaise
  • 2 cloves garlic, minced
  • 1 tablespoon (15ml) lemon juice
  • 1 teaspoon (5ml) smoked paprika
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Make the Empanada Dough: Combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water until dough comes together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
  2. Prepare the Chorizo Filling: Sauté chorizo in olive oil until lightly browned. Add onion and garlic; cook until softened. Remove from heat and stir in Manchego cheese, smoked paprika, and cayenne pepper (if using). Let cool slightly.
  3. Assemble the Empanadas: Roll out dough on a lightly floured surface to about 1/8-inch thickness. Cut out circles using a cookie cutter.
  4. Fill and Seal: Place a spoonful of chorizo mixture in the center of each circle. Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal.
  5. Bake: Brush the empanadas with beaten egg. Bake at 375°F (190°C) for 18-22 minutes, or until golden brown.
  6. Make the Smoked Paprika Aioli: Whisk together mayonnaise, garlic, lemon juice, and smoked paprika. Season with salt and pepper to taste.
  7. Serve: Serve the warm empanadas with the smoked paprika aioli for dipping.