Chorizo Empanadas With Avocado Cream

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Handle the Heat


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1 cup water

3/4 cup (1 1/2 sticks) butter

2 3/4 cups all-purpose flour

2 teaspoons 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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