Jersey Royal Potato and Chorizo Empanadas with Smoked Paprika Aioli

**Make the Pastry:** In a large bowl, rub the cold, cubed butter into the flour until it resembles breadcrumbs. Gradually add the cold water, mixing until the dough just comes together. Wrap in cling film and chill in the fridge for at least 30 minutes.

**Prepare the Filling:** Boil the Jersey Royal potatoes until tender, about 15-20 minutes. Drain and allow to cool slightly. Once cool enough to handle, cut into small cubes.

In a large frying pan, melt the butter over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

Add the chorizo to the pan and cook, breaking it up with a spoon, until browned and crispy, about 5-7 minutes.

Stir in the smoked paprika, cumin, and rosemary. Cook for another minute until fragrant.

Add the cubed potatoes and chopped seasonal greens to the pan. Cook until the greens have wilted and the potatoes are heated through, about 3-5 minutes. Season with salt and pepper to taste. Let cool slightly.

**Assemble the Empanadas:** Preheat the oven to 200°C (180°C fan/Gas Mark 6).

Roll out the pastry on a lightly floured surface to about 3mm thick. Use a round cutter (about 10-12cm diameter) to cut out circles.

Place a spoonful of the potato and chorizo filling in the center of each pastry circle. Moisten the edges of the pastry with water, fold over to form a half-moon shape, and crimp the edges with a fork to seal.

Place the empanadas on a baking sheet lined with parchment paper. Brush with the beaten egg.

Bake for 25-30 minutes, or until golden brown.

**Make the Smoked Paprika Aioli:** While the empanadas are baking, mix together the mayonnaise, minced garlic, smoked paprika, and lemon juice in a small bowl. Season with salt and pepper to taste.

Serve the warm empanadas with the smoked paprika aioli.