Golden Baked Chorizo and Corn Empanadas

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 with some pea-sized pieces of butter remaining. Gradually add the ice water, mixing until the dough just comes together. Form into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.

2.Prepare the Filling: While the dough chills, heat the olive oil in a large skillet over medium heat. Add the chorizo and cook, breaking it up with a spoon, until fully browned and cooked through, about 8-10 minutes. Drain off most of the excess grease, leaving about 1 tablespoon in the pan.

3.Sauté Aromatics: Add the chopped onion to the skillet with the chorizo and cook until softened, about 4 minutes. Stir in the corn kernels, smoked paprika, and cumin. Cook for another 2 minutes until the corn is heated through. Remove the skillet from the heat and let the mixture cool slightly (about 10 minutes).

4.Finish the Filling: Once slightly cooled, stir in the shredded cheese. Taste and adjust seasoning with salt and pepper if necessary.

5.Assemble the Empanadas: Preheat your oven to 200°C (400°F). Line two large baking sheets with parchment paper. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a 4-inch round cutter (or a small bowl/plate) to cut out circles of dough.

6.Fill and Seal: Place about 1 heaping tablespoon of the chorizo filling slightly off-center on each dough round. Brush the edges of the dough lightly with water, fold the dough over to create a half-moon shape, and press the edges firmly to seal. Crimp the edges decoratively using the tines of a fork.

7.Bake: Arrange the sealed empanadas on the prepared baking sheets. In a small bowl, whisk together the egg and 1 tablespoon of water to create an egg wash. Brush the tops of the empanadas generously with the egg wash.

8.Bake for 18 to 22 minutes, or until the pastry is puffed and deeply golden brown. Let cool on the baking sheet for 5 minutes before serving warm.