Smoked Chorizo and Potato Empanadas with Creamy Egg Dip

1.Prepare 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. Whisk the egg with the ice water and gradually add it to the flour mixture, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead briefly (about 1 minute) until smooth. Divide the dough into 12 equal pieces, flatten slightly into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

2.Prepare the Filling: Heat the olive oil in a skillet over medium heat. Add the diced chorizo and cook until crispy, about 5-7 minutes. Remove the chorizo with a slotted spoon and set aside, leaving about 1 tablespoon of rendered fat in the pan.

3.Sauté the vegetables: Add the diced potato and onion to the skillet. Cook, stirring occasionally, until the potatoes begin to soften, about 8 minutes. Add the minced garlic and smoked paprika, cooking for 1 minute until fragrant.

4.Simmer and Combine: Pour in the chicken broth, bring to a simmer, and cook until the liquid has mostly evaporated and the potatoes are tender (about 5 minutes). Remove from heat. Stir in the cooked chorizo and the shredded cheese until the cheese is melted and incorporated. Season with salt and pepper to taste. Let the filling cool completely.

5.Assemble the Empanadas: Preheat your oven to 200°C (400°F). Line two baking sheets with parchment paper. On a lightly floured surface, roll each dough disc into a 5-inch circle. Place about 2 tablespoons of the cooled filling slightly off-center on each circle.

6.Fold and Seal: Brush the edges of the dough lightly with water. Fold the dough over the filling to create a half-moon shape. Crimp the edges firmly with a fork to seal, or use a traditional repulgue technique.

7.Bake: Arrange the sealed empanadas on the prepared baking sheets. Brush the tops evenly with the egg wash. Bake for 18 to 22 minutes, or until the pastry is golden brown and puffed.

8.Make the Dip: While the empanadas bake, prepare the dip. Press the hard-boiled egg yolks through a fine-mesh sieve into a small bowl. Whisk in the mayonnaise, Dijon mustard, white wine vinegar, and cayenne pepper until completely smooth and creamy. Season with salt and white pepper. If the dip is too thick, add 1 teaspoon of water or milk until desired consistency is reached.

9.Serve immediately while warm, alongside the creamy egg dip.