Ingredients:

  • 2 1/2 cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (227g) cold unsalted butter, cut into 1/2-inch cubes
  • 1/2 cup (120ml) ice water
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon (15ml) olive oil
  • 8 ounces (225g) Spanish chorizo, casing removed and finely diced
  • 1/2 cup (75g) finely chopped onion
  • 1 red bell pepper, roasted, peeled, seeded, and finely diced
  • 4 ounces (115g) Manchego cheese, shredded
  • 2 tablespoons (30ml) chopped fresh parsley
  • 1/4 teaspoon (1.5g) smoked paprika
  • Salt and freshly ground black pepper to taste
  • 1 cup (240ml) mayonnaise (full-fat recommended)
  • 2 cloves garlic, minced
  • 1 tablespoon (15ml) lemon juice
  • 1 teaspoon (5g) smoked paprika
  • 1/4 teaspoon (1.5g) cayenne pepper (optional)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Combine flour and salt in a food processor or large bowl. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water, pulsing (or mixing with a fork) until the dough just comes together. Form the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Heat olive oil in a large skillet over medium heat. Add chorizo and cook, breaking it up with a spoon, until browned and cooked through. Add onion and cook until softened. Stir in roasted red pepper, Manchego cheese, parsley, and smoked paprika. Season with salt and pepper. Remove from heat and let cool slightly.
  3. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Use a 2-inch cookie cutter to cut out circles. Place a small spoonful of filling in the center of each circle. Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal. Place empanadas on prepared baking sheets.
  4. Brush empanadas with egg wash. Bake for 15-20 minutes, or until golden brown.
  5. In a small bowl, whisk together mayonnaise, garlic, lemon juice, smoked paprika, and cayenne pepper (if using). Season with salt and pepper to taste.
  6. Let empanadas cool slightly before serving with the smoked paprika aioli.