📖 Instructions

1. Prepare the Dough: In a large mixing bowl, whisk together the flour and salt. Gradually add the cold butter, cutting it into the flour with a pastry blender or your fingertips until the mixture resembles coarse crumbs. Slowly add the ice water, mixing until the dough just comes together. Be careful not to overmix it. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Cook the Filling: Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the chorizo and cook, breaking it up with a spoon, until browned and slightly crispy. Stir in the diced chicken and cook until fully cooked through. Drain any excess fat.
3. Season the Filling: Stir in the tomato paste, smoked paprika, cumin, garlic powder, salt, and black pepper into the skillet with the chicken and chorizo. Cook for another 2-3 minutes, allowing the spices to bloom and infuse the mixture with flavor. Remove from heat and let the filling cool slightly.
4. Make the Smoked Paprika Aioli: While the filling is cooling, prepare the aioli. In a food processor or blender, combine the mayonnaise, garlic, smoked paprika, lemon juice, and a pinch of salt. Blend until smooth and creamy. Taste and adjust seasonings as needed. Transfer to a bowl and refrigerate until ready to use.
5. Assemble the Empanadas: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a round cookie cutter or a knife to cut out circles of dough. Aim for around 4-inch diameter circles.
6. Fill and Seal: Place a spoonful of the chicken and chorizo filling in the center of each dough circle. Moisten the edges of the dough with water. Fold the dough over the filling to form a half-moon shape. Press the edges firmly to seal, and then crimp with a fork to ensure they're tightly closed. This prevents the filling from spilling out during baking.
7. Bake the Empanadas: Place the assembled empanadas on the prepared baking sheet. Brush the tops with the beaten egg. Bake for 20-25 minutes, or until golden brown and crispy. Keep an eye on them to ensure they don't burn. The should be nice and golden all over.
8. Serve: Remove the empanadas from the oven and let them cool slightly before serving. Serve warm with the smoked paprika aioli for dipping.