Unroll pastry on a floured surface. Using a 3” (8 cm) round cutter, cut out 16 rounds. Gather up and re-roll scraps as necessary.
In a mixing bowl, mix chorizo with cheese and 1/2 tsp (2.5 ml) Smoked Spanish Paprika. Place 1 Tbsp (15 ml) of mixture in centre of each pastry round. Lightly brush edges with water and fold pastry over to create half-moon shapes. Pinch edges or use a fork to seal.
In a small mixing bowl, whisk egg and remaining Smoked Spanish Paprika. Brush over tops of each pastry. Using a fork, poke holes in tops to allow steam to escape. Refrigerate for 15 minutes before baking.
While puffs are chilling, preheat oven to 375° F (190° C).
Bake puffs for 15–18 minutes, until puffed and golden.