Ingredients:

  • 250g all-purpose flour, plus extra for dusting
  • 125g cold unsalted butter, cubed
  • 1 large egg, beaten
  • 50ml ice water
  • 1/2 teaspoon salt
  • 200g chorizo, casings removed and roughly chopped
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, finely diced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili flakes (optional)
  • 150g Manchego cheese, grated
  • 1 large egg, beaten (for egg wash)
  • 1/2 cup mayonnaise
  • 2 cloves garlic, minced (for aioli)
  • 1 tablespoon lemon juice
  • 1 teaspoon smoked paprika (for aioli)
  • Salt and pepper to taste

Instructions:

  1. Combine flour, salt, and butter in a food processor or bowl. Pulse/rub together until the mixture resembles breadcrumbs.
  2. Add egg and ice water. Mix until the dough comes together.
  3. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  4. Cook chorizo in a pan until browned.
  5. Add onion, garlic, and bell pepper. Sauté until softened.
  6. Stir in smoked paprika and chili flakes (if using).
  7. Remove from heat and let cool slightly.
  8. Stir in grated Manchego cheese.
  9. Preheat oven to 375°F (190°C / Gas Mark 5).
  10. Roll out dough on a lightly floured surface.
  11. Cut out circles using a cookie cutter or knife.
  12. Place a spoonful of filling in the center of each circle.
  13. Fold dough over filling, crimp edges to seal.
  14. Place empanadas on a baking sheet lined with parchment paper.
  15. Brush with egg wash.
  16. Bake for 25-30 minutes, or until golden brown.
  17. Whisk together mayonnaise, garlic, lemon juice, and smoked paprika in a small bowl.
  18. Season with salt and pepper to taste.
  19. Let empanadas cool slightly before serving with the smoked paprika aioli.