Spicy Chorizo & Potato Empanadas with Smoked Paprika Aioli

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Heat olive oil in a large skillet over medium heat. Add chorizo and cook, breaking it up with a spoon, until browned and cooked through.

Add diced onion and garlic to the skillet and cook until softened, about 5 minutes.

Add diced potatoes, smoked paprika, oregano, salt, and pepper to the skillet. Cook, stirring occasionally, until potatoes are tender, about 15-20 minutes. If the mixture gets too dry, add a tablespoon or two of water.

Remove from heat and let the filling cool slightly.

To assemble the empanadas, lay out empanada discs on a clean surface. Place a spoonful of the chorizo and potato filling in the center of each disc.

Fold the empanada dough in half, forming a half-moon shape. Crimp the edges with a fork to seal.

Brush the empanadas with beaten egg wash.

Place the empanadas on the prepared baking sheet and bake for 25-30 minutes, or until golden brown.

While the empanadas are baking, prepare the smoked paprika aioli. In a small bowl, whisk together mayonnaise, minced garlic, smoked paprika, lemon juice, and olive oil. Season with salt and pepper to taste. Alternatively blend together in a small food processor or using an immersion blender until smooth and creamy.

Let the empanadas cool slightly before serving with the smoked paprika aioli.