Chorizo Empanadas with Avocado Cream
Ingredients
- 1 cup water
- 3/4 cup (1 1/2 sticks) butter
- 2 3/4 cups all-purpose flour
- 2 teaspoons fine sea salt
- pinch paprika
- 1 pound Mexican chorizo, casings removed
- 1 medium yellow onion, minced
- 2-3 medium Yukon gold potatoes (or other waxy potatoes), peeled, finely diced, and boiled
- 1/4 cup sour cream
- 1/4 cup half and half
- 1/2 lemon, juiced
- 1 jalapeno, seeded and roughly chopped
- 2 avocados
- kosher salt
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