Ingredients:

  • 200 g (7 oz) cured, cooking chorizo sausage, casing removed and finely diced
  • 1 tbsp (15 ml) olive oil
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1/2 cup (120 g) jarred piquillo peppers or roasted red peppers, drained well and finely chopped
  • 1/2 tsp (2.5 ml) dried oregano
  • 1/4 tsp (1.25 ml) cayenne pepper (optional, for extra heat)
  • 1 cup (100 g) Manchego cheese, finely grated
  • Salt and freshly ground black pepper, to taste
  • 2 sheets (approx. 500g / 1.1 lbs total) quality shortcrust pastry, chilled
  • 1 large egg, beaten lightly (for egg wash)
  • 1/2 cup (120 ml) good quality mayonnaise
  • 1 tsp (5 ml) smoked paprika (Spanish Pimentón de la Vera preferred)
  • 1/2 clove garlic, very finely grated or pressed
  • 1 tsp (5 ml) fresh lemon juice
  • Pinch of salt (for aioli)

Instructions:

  1. Sauté the Chorizo: Heat olive oil in the pan over medium heat. Add the diced chorizo and cook for 5–7 minutes, stirring occasionally, until it releases its fat and begins to crisp slightly.
  2. Aromatics: Add the diced onion and sauté until soft and translucent (about 5 minutes). Add the minced garlic and cook for 1 minute until fragrant.
  3. Combine Flavours: Stir in the chopped piquillo peppers, oregano, and cayenne (if using). Cook for 2 minutes to meld the flavours. Remove from heat.
  4. Cool and Mix: Transfer the mixture to a bowl and allow it to cool completely. Once cooled, stir in the grated Manchego cheese. Season lightly with salt and pepper. Chill the mixture in the fridge for 20 minutes.
  5. Prepare Pastry: Preheat oven to 200°C (400°F). Lightly dust a surface with flour. Roll out the shortcrust pastry to about 1/8 inch (3 mm) thickness.
  6. Cut Shapes: Use the 3-inch (7-8 cm) cutter to cut 16-18 circles from the pastry. Gather and re-roll scraps as necessary.
  7. Fill: Place about 1 teaspoon of the chilled chorizo mixture in the centre of each pastry circle. Do not overfill.
  8. Seal: Brush the edges of the pastry with the prepared egg wash. Fold the circle over to create a half-moon shape. Press the edges firmly together to seal.
  9. Crimp: Use the tines of a fork to firmly crimp the edges shut, creating a decorative and robust seal.
  10. Chill: Place the assembled empanadillas on the lined baking sheet and chill in the fridge for 10 minutes. This helps the pastry hold its shape during baking.
  11. Egg Wash: Brush the tops of the chilled empanadillas with the remaining egg wash for a glossy, golden finish.
  12. Bake: Bake for 18–20 minutes, rotating the tray halfway through, until the pastry is deep golden brown and puffy.
  13. Prepare Aioli: While the empanadillas cool slightly, whisk together all the ingredients for the Smoked Paprika Aioli until smooth. Taste and adjust lemon juice or salt as needed.
  14. Serve: Let the empanadillas cool for a few minutes on the tray before plating and serving warm alongside the aioli.