Gluten-Free Empanadas with Chorizo and Peppers

**Prepare the Dough:** In a large bowl, whisk together the gluten-free flour, tapioca starch, and salt.

Cut in the cold butter and shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

Gradually add the ice water, one tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overmix.

Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

**Prepare the Filling:** While the dough chills, heat a large skillet over medium heat.

Add the chorizo and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.

Add the onion and cook until softened, about 5 minutes. Add the bell peppers and garlic, and cook until the peppers are tender-crisp, about 5 more minutes.

Stir in the smoked paprika, oregano, salt, and pepper. 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 (use a gluten-free flour blend), roll out the dough to about 1/8 inch thickness.

Use a 4-inch round cookie cutter or a bowl to cut out circles of dough.

Place a spoonful of the chorizo and pepper filling in the center of each circle.

Moisten the edges of the dough with a little water.

Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal the empanadas.

Place the empanadas on the prepared baking sheet.

Brush the tops of the empanadas with the beaten egg.

Bake for 20-25 minutes, or until golden brown.

Let cool slightly before serving.