📖 Instructions

1. Let’s kick things off by prepping the dough. In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until the dough just comes together. Don’t overmix! Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. (I often find the dough works best after an hour, maybe even two. Go figure.)
2. While the dough is chilling (or you're impatiently waiting, like me), let's get the filling ready. Heat olive oil in a large skillet over medium heat. Add the chorizo and cook, breaking it up with a spoon, until browned and cooked through. Remove the chorizo from the skillet and set aside.
3. In the same skillet, add the onion and garlic. Sauté until softened and fragrant, about 5 minutes. Add the potatoes and cook until they are tender, about 10-12 minutes. Season with salt, pepper, and smoked paprika. Return the cooked chorizo to the skillet and stir to combine.
4. For the Piquillo Pepper Sauce, if you have a food processor, toss the piquillo peppers, garlic, olive oil, sherry vinegar, and a pinch of salt into it. Process until smooth. If you don’t have a food processor, no worries! Finely chop the piquillo peppers and garlic, then whisk them together with the olive oil, sherry vinegar, and salt in a medium bowl.
5. Now comes the fun part – assembling the empanadas. Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Use a round cookie cutter or a bowl (about 4-5 inches in diameter) to cut out circles of dough.
6. Place a spoonful of the chorizo-potato filling in the center of each dough circle. Brush the edges of the dough with a little bit of water. Fold the dough over to form a half-moon shape, and press the edges firmly to seal. You can use a fork to crimp the edges for a decorative touch and to ensure they are well sealed. (Nobody wants filling explosions in the oven!)
7. Place the assembled empanadas on a baking sheet lined with parchment paper. Brush the tops of the empanadas with egg wash for a golden, shiny finish. Bake for 20-25 minutes, or until golden brown. Let them cool slightly before serving with the Piquillo Pepper Sauce on the side. (Or drizzled on top, if you’re feeling fancy!)