CHORIZO EMPANADAS

CHORIZO EMPANADAS FOR THE DOUGH: 1 cup water 3/4 cup butter 2 3/4 cups all-purpose flour 2 teaspoons salt pinch paprika FOR THE FILLING: 16 ounces chorizo 3 yukon potatoes peeled and diced 1/2 cup grated cheddar FOR THE DOUGH: Heat the water and butter together over low heat in a medium saucepan until the butter is melted. Allow to cool a few minutes, until cool enough to touch. Mix flour, salt, and paprika in a large mixing bowl, making a well in the center. Pour the butter/water mixture into the center of the flour and mix with your hands until you get a wet, oily dough. Shape dough into a disc, wrap in plastic wrap, and refrigerate for two hours or overnight. FOR THE FILLING: Place the diced potatoes in a sauce pan with enough water to cover the potatoes by 1 inch. Bring to a boil and cook for about 10 minutes or until potatoes are fork tender. In a large skillet, cook the chorizo, breaking it up with a spatula as it cooks. When the chorizo is cooked through turn off the heat and add the potatoes to the chorizo and stir well. To assemble to empanadas, break off about 20 golf ball sized balls of dough and roll them out in a thin, flat disc about 5 inches in diameter on a lightly floured surface. Place a few tablespoons of filling in the center of each disc of dough, sprinkle with a bit of the cheddar cheese, and fold over to make a half moon shape. Press edges firmly to seal them and crimp with a fork or your fingers. Place empanadas on a baking sheet lined with parchment paper. Bake at 400 degrees for about 15-20 minutes or until golden brown.