Cut the chorizo into small cubes, grate the cheese; Mix both loosely in a bowl. Roll out the puff pastry thinly on a lightly floured surface. Cut out as many circles of dough as possible with a round mold (diameter approx. 7.5 cm). Gather the leftovers again and roll out again until all of the dough is used up. There should be at least two circles of dough per person.
Place a circle of dough in the palm of your hand and put some of the chorizo mixture in the middle. With the other hand, press the edges of the bag firmly as if you were making a small pie.
Whisk the egg and brush the empanadas lightly from above and below.
Place the mini monks on a baking sheet lined with baking paper with enough space between them so that they can still rise while baking. Dust the top with paprika. Bake in the oven preheated to 220 ° C (gas mark 7) for 10-12 minutes until the patties have risen golden brown. Leave to cool on a kitchen rack for 5 minutes, serve warm, dusted with the remaining paprika. Chorizo empanadas are easy to prepare because they can be stored unglazed in the refrigerator in a food storage container for 1-2 days.
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