Ingredients:

  • 2 ½ cups (300g) all-purpose flour, plus more for dusting
  • ½ teaspoon (2.5 ml) salt
  • 1 cup (226g) cold unsalted butter, cut into small cubes
  • ½ cup (120ml) ice water
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon (15ml) olive oil
  • 1 small onion, finely chopped (approximately ½ cup)
  • 2 cloves garlic, minced
  • 1 pound (454g) ground chicken thighs (using mini chicken meat)
  • 4 ounces (113g) Spanish chorizo, casing removed, crumbled
  • 1 teaspoon (5 ml) smoked paprika
  • ½ teaspoon (2.5 ml) dried oregano
  • ¼ teaspoon (1.25 ml) red pepper flakes (optional)
  • ½ cup (120ml) chicken broth
  • Salt and freshly ground black pepper to taste
  • ¼ cup (60ml) chopped fresh parsley
  • ½ cup (120ml) mayonnaise
  • 2 cloves garlic, minced
  • 1 tablespoon (15ml) lemon juice
  • ½ teaspoon (2.5 ml) smoked paprika
  • Pinch of salt

Instructions:

  1. Prepare the Empanada Dough: Combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water until dough comes together. Wrap and chill for at least 30 minutes.
  2. Make the Chicken & Chorizo Filling: Heat olive oil in a large skillet. Sauté onion and garlic until softened. Add ground chicken and chorizo, cooking until browned. Drain excess fat.
  3. Season the Filling: Stir in smoked paprika, oregano, red pepper flakes (if using), chicken broth, salt, and pepper. Simmer until broth is absorbed. Stir in parsley. Cool completely.
  4. Assemble the Empanadas: Roll out chilled dough on a lightly floured surface. Cut out rounds using a cookie cutter. Place a spoonful of filling in the center of each round.
  5. Seal and Crimp: Fold dough over filling to form a half-moon shape. Crimp edges with a fork to seal.
  6. Egg Wash and Bake: Place empanadas on baking sheets lined with parchment paper. Brush with egg wash. Bake in a preheated oven (temperature to be specified) until golden brown.
  7. Prepare the Smoked Paprika Aioli: Whisk together mayonnaise, minced garlic, lemon juice, smoked paprika, and salt in a small bowl.
  8. Serve: Serve empanadas warm with smoked paprika aioli.