Ingredients:

  • 2 ½ cups (300g) all-purpose flour, plus extra for dusting
  • 1 tsp (5g) salt
  • 1 cup (225g) cold unsalted butter, cubed
  • ½ cup (120ml) ice water
  • 1 large egg, beaten (for egg wash)
  • 1 lb (450g) Mexican chorizo, casings removed
  • 1 medium (150g) yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 chipotle pepper in adobo sauce, minced (plus 1 tsp adobo sauce)
  • 1 cup (115g) shredded Manchego cheese
  • ¼ cup (30g) chopped cilantro
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1 cup (240ml) sour cream
  • 2 tablespoons mayonnaise
  • 1 chipotle pepper in adobo sauce, minced
  • 1 tablespoon lime juice
  • Pinch of salt

Instructions:

  1. Combine flour and salt in a food processor (or bowl). Add cold butter and pulse (or cut in with a pastry blender) until mixture resembles coarse crumbs.
  2. Gradually add ice water, pulsing (or mixing) until dough just comes together.
  3. Form dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  4. Heat olive oil in a skillet over medium heat. Add chorizo and cook, breaking it up with a spoon, until browned.
  5. Add onion and garlic and cook until softened, about 5 minutes. Stir in chipotle pepper and adobo sauce. Season with salt and pepper.
  6. Remove from heat and let cool slightly. Stir in Manchego cheese and cilantro.
  7. On a lightly floured surface, roll out dough to about 1/8-inch thickness. Cut out rounds with a cookie cutter.
  8. Place a spoonful of filling in the center of each round.
  9. Fold dough over filling to form a half-moon shape. Crimp edges with a fork to seal.
  10. Brush empanadas with beaten egg.
  11. Bake at 400°F (200°C) for 20-25 minutes, or until golden brown.
  12. While empanadas are baking, whisk together sour cream, mayonnaise, chipotle pepper, lime juice, and salt in a small bowl.
  13. Serve warm empanadas with chipotle crema.