Chorizo Empanadas My GoTo football food appetizers

Ingredients

• 2 1/2 cups (300g) all-purpose flour, plus more for dusting
• 1 teaspoon (5g) salt
• 1 cup (227g) cold unsalted butter, cut into 1/2-inch cubes
• 1/2 cup (120ml) ice water
• 1 large egg, beaten (for egg wash)
• 1 tablespoon (15ml) olive oil
• 8 ounces (225g) Spanish chorizo, casing removed and finely diced
• 1/2 cup (75g) finely chopped onion
• 1 red bell pepper, roasted, peeled, seeded, and finely diced
• 4 ounces (115g) Manchego cheese, shredded
• 2 tablespoons (30ml) chopped fresh parsley
• 1/4 teaspoon (1.5g) smoked paprika
• Salt and freshly ground black pepper to taste
• 1 cup (240ml) mayonnaise (full-fat recommended)
• 2 cloves garlic, minced
• 1 tablespoon (15ml) lemon juice
• 1 teaspoon (5g) smoked paprika
• 1/4 teaspoon (1.5g) cayenne pepper (optional)