Chorizo & Potato Empanadas with Spicy Aioli

**Prepare the Filling:** Heat olive oil in a large skillet over medium heat. Add the chorizo (removed from its casing) and cook, breaking it up with a spoon, until browned. Remove from the skillet and set aside.

Add the diced onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Add the diced potatoes to the skillet and cook, stirring occasionally, until they are tender and slightly browned, about 10-15 minutes. If the potatoes start to stick, add a tablespoon of water.

Stir in the smoked paprika, cumin, dried oregano, salt, and pepper. Return the cooked chorizo to the skillet and mix everything together. Cook for another 2-3 minutes to allow the flavors to meld. Remove from heat and let cool slightly.

**Assemble the Empanadas:** Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

On a lightly floured surface, gently stretch each empanada disc if needed. Place a spoonful (about 2-3 tablespoons) of the chorizo and potato filling in the center of each disc.

Fold the empanada disc in half over the filling to form a semi-circle. Crimp the edges with a fork to seal them tightly.

Place the empanadas on the prepared baking sheet. Brush the tops of the empanadas with the beaten egg wash to give them a golden-brown color.

**Bake the Empanadas:** Bake in the preheated oven for 25-30 minutes, or until the empanadas are golden brown and the filling is heated through.

**Prepare the Spicy Aioli:** While the empanadas are baking, prepare the aioli. In a small bowl, whisk together the mayonnaise, minced garlic, lime juice, and sriracha. Adjust the amount of sriracha to your desired level of spiciness. Refrigerate until ready to serve.

**Serve:** Serve the baked empanadas warm with the spicy aioli for dipping.