Soups & Stews
This beef and chorizo empanadas recipe delivers the perfect balance of flaky, golden crusts and bold, spiced meat filling that tastes like a taste of Latin America.
The secret lies in a well-seasoned filling—ground beef and chorizo simmered with onions, garlic, and spices until deeply flavorful—and a crispy, layered dough that holds up to baking or frying.
I've perfected this recipe over years of testing, ensuring every bite is packed with smoky, savory goodness without being too greasy.
The dough itself is the star, with a flaky texture that comes from proper layering and chilling. While traditional recipes call for butter, I've included a modern variation using lard for extra richness and crispiness.
The filling is where the magic happens: chorizo adds its signature spice, while beef keeps it hearty and satisfying. Together, they create a filling so flavorful it doesn't need much else—just a sprinkle of cheese or a dollop of sour cream to tie it all together.
What you'll end up with is a plate of empanadas that are crispy on the outside, tender on the inside, and bursting with savory-spiced meat. These are the kind of empanadas that disappear faster than you can say "más por favor."
The best part? They're versatile enough for weeknight dinners or holiday gatherings, and you can bake, fry, or even air-fry them to suit your preference.
Whether you're making them for a family dinner or prepping ahead for a potluck, this recipe ensures restaurant-quality results at home. Let's get started—your kitchen will smell amazing in no time.
Ingredients for beef and chorizo empanadas
Pantry staples meet Latin flair—flaky dough and spiced meat filling in one perfect package.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | ¾ lb | 80% lean for best texture |
| Chorizo 🌶️ | 6 oz | Spanish or Mexican style |
| Yellow Onion 🧅 | 1 whole | Medium size, diced |
| Garlic Cloves 🧄 | 3 cloves | Freshly minced |
| All-Purpose Flour 🌾 | 3 cups | Plus 1 tbsp for dusting |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed (or lard) |
| Ice Water 💧 | ½ cup | For dough elasticity |
| Salt 🧂 | 1 ½ tsp | Fine sea salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Paprika 🌶️ | 1 tsp | Smoked for depth |
| Olive Oil 🫒 | 1 tbsp | For brushing dough |
| Egg 🥚 | 1 whole | For egg wash |
| Shredded Cheese 🧀 | ½ cup | Monterey Jack or cheddar |
The beef and chorizo are the heart of these empanadas. Ground chuck gives you that juicy, tender bite, while chorizo brings the smoky kick—Spanish chorizo is leaner, Mexican is meatier. Most grocery stores carry chorizo in the refrigerated section, but if you can't find it, Trader Joe's or Latin markets usually have it. For the dough, all-purpose flour works, but King Arthur or Bob's Red Mill brands give a little extra lift. The butter matters here—use cold cubes, not softened, for that flaky magic. If you're feeling adventurous, swap in lard for extra crispiness, just like in many traditional recipes.
No chorizo? Substitute with Italian sausage plus 1 tsp smoked paprika—it won't be identical, but close. Running low on butter? Vegetable shortening works in a pinch, though it won't taste as rich. The cheese is optional but adds a nice contrast to the spicy filling—Monterey Jack melts best. For the dough, if your kitchen's too warm, chill the dough balls for 30 minutes before rolling. And if you're making these ahead, freeze the shaped empanadas on a tray before baking—they'll keep for 2 months in the freezer.
The dough keeps best in the fridge for 2 days wrapped tightly in plastic, but it's worth making a double batch—they freeze beautifully. For the filling, you can prep it up to 3 days ahead and store it in the fridge. When reheating, bake from frozen at 375°F for 20-25 minutes—no need to thaw. These empanadas are perfect for meal prep: assemble, freeze, and bake as needed. Just brush with olive oil before baking for that golden crust—trust me on the extra minute.
Why You'll Love This Recipe
- No-Fuss Filling: I swear by this combo—ground beef and chorizo sizzling together while I chop one onion and a few garlic cloves. The chorizo adds smoky depth without extra effort, and the beef keeps it hearty. Honestly, the filling comes together while you’re rolling dough.
- Smoky-Savory Magic: That crispy, slightly charred chorizo crumbles into the beef like it was meant to be there. The garlic softens just enough to melt into the mix, and the onions caramelize at the edges—no fancy technique, just pure flavor. It’s the kind of taste that makes you forget it’s a weeknight dinner.
- Potluck Hero: Double the dough, halve the work. These empanadas freeze like a dream (yes, even the dough), so I make a batch on Sundays and pull them out for game days, picnics, or when my book club shows up unannounced. No one leaves hungry, and no one asks what’s in them.
- Budget Meal Stretch: A pound of beef and a pack of chorizo go a long way here—this recipe feeds four, but I’ve stretched it to six with minimal extra filling. The flour’s cheap, the prep’s quick, and the leftovers reheat like they were just baked. My wallet and my freezer thank me every time.
Step-by-step instructions for beef and chorizo empanadas
Here's how to create golden, flaky empanadas with a rich spiced meat filling.
Prepare the Spiced Meat Filling
Heat the 1 tablespoon olive oil in a large skillet over medium-high heat. Add the 0.75 lb ground beef and 6 oz chorizo, breaking them apart with a wooden spoon. Cook for 5-6 minutes until the beef loses its raw color and the chorizo begins to crisp at the edges.
Push the meat mixture to one side of the pan and add the diced yellow onion. Cook for 3-4 minutes until softened and translucent. Stir in the 3 minced garlic cloves and cook for 30 seconds until fragrant. Return the meat to the pan and season with 1.5 teaspoons salt, 0.5 teaspoon ground black pepper, and 1 teaspoon paprika. Cook for another 2 minutes until everything is well combined and the flavors meld together.
Remove the skillet from heat and let the filling cool for 5 minutes. This resting period prevents the filling from making the dough soggy when you assemble the empanadas. Once cooled, stir in the 0.5 cup shredded cheese and mix until evenly distributed.
Make the Flaky Dough
In a large mixing bowl, combine the 3 cups all-purpose flour and 1.5 teaspoons salt. Use a pastry cutter or your fingers to work in the 0.5 cup cold cubed unsalted butter until the mixture resembles coarse crumbs with pea-sized butter pieces throughout. This texture is crucial for achieving flaky layers.
Gradually add the 0.5 cup ice water, 1 tablespoon at a time, mixing gently with a fork or dough scraper until the dough just comes together. Be careful not to overmix—just combine until the dough holds when pressed. Turn the dough out onto a lightly floured surface and knead it 4-5 times until smooth. The dough should be cool and slightly tacky but not sticky.
Wrap the dough in plastic wrap and refrigerate for 30 minutes. This chilling step is essential for preventing the dough from shrinking during rolling and ensures those beautiful flaky layers when baked.
Roll and Assemble the Empanadas
Preheat your oven to 375°F. On a lightly floured surface, roll the chilled dough into a 12-inch circle, about 1/8-inch thick. Cut the circle in half to create two 6-inch rounds. Place one round on a parchment-lined baking sheet.
Divide the cooled meat filling evenly between the two dough rounds, spreading it into 4-inch circles in the center of each round, leaving a 1-inch border around the edges. Brush the border with the 1 beaten egg (mix the egg with 1 tablespoon water for easier brushing). Fold the dough over the filling, pressing the edges firmly to seal.
Use a fork to crimp the edges by pressing down on the dough in a crisscross pattern. This creates the classic empanada shape and ensures a good seal. Brush the tops with the remaining egg wash for a golden finish. Place the empanadas on the prepared baking sheet and bake for 25-30 minutes until golden brown and puffed.
Serve Warm and Enjoy
Let the empanadas cool for 5 minutes before serving. They should be hot inside with a crisp, golden exterior. The filling should be warm and flavorful, with the cheese melted perfectly into the meat mixture.
For serving, you can enjoy them as-is or with a side of chimichurri sauce, sour cream, or a simple green salad. The flaky dough and rich filling make these empanadas perfect for sharing—each bite delivers that perfect balance of texture and flavor.
Pro Tips For Making Beef And Chorizo Empanadas
- Cook Chorizo First: I learned this the hard way—sautéing chorizo with the beef means it releases all its fat and flavor first, so your filling won’t turn into a greasy mess. Brown the chorizo in a dry pan for 3-4 minutes before adding anything else, then drain most of the fat (leave about 1 tablespoon) to keep the filling rich but not soggy.
- Slice Onions Thin: That big hunk of onion you’re staring at? Dice it into paper-thin strips instead. They’ll soften faster and blend into the filling without adding bulk or wateriness. I used to chop them roughly, and the texture was always off—now they practically disappear into the beef, letting the chorizo and garlic shine.
- Don’t Overfill the Dough: This isn’t a meat-stuffed burrito—empanadas need room to seal properly. Pack the filling into the dough circles loosely, leaving a ½-inch border around the edges. Overstuffing makes them burst open when baking, and no one wants to clean that up mid-party.
- Rest the Dough Before Rolling: Skip the rolling right after mixing, or the gluten will get tough and chewy. Wrap the dough in plastic and let it rest at room temperature for 20 minutes—this relaxes the flour and makes it easier to roll out evenly. (Yes, even if you’re impatient like me, it’s worth the wait.)
Make-ahead tips for this beef and chorizo empanadas
Dough Prep Ahead
Make the dough 1 day ahead for convenience—wrap it tightly in plastic and store in the fridge. The cold temperature prevents shrinking when you roll it later. I like to divide it into 4 equal portions right after chilling, so I can roll and shape them whenever I'm ready.
This saves time on busy weeknights! 💪
Filling Freezer Hack
The meat filling keeps beautifully in the freezer for up to 3 months. Portion it into quart-sized freezer bags and flatten to save space. When you're ready to use it, thaw overnight in the fridge.
Pro tip: Add 1 extra tablespoon of water to the filling before freezing to prevent dryness after thawing.
Assembled Empanadas
Shape the empanadas completely, then freeze them on a parchment-lined tray for 1 hour to set. Transfer to a labeled airtight container or freezer bag for storage.
When baking from frozen, add 5-10 minutes to your baking time. I always brush them with olive oil before freezing for extra crispiness when reheated. ❄️
Baking Shortcuts
For a quick breakfast, bake empanadas straight from the fridge. Place them on a cold baking sheet and bake at 375°F for 30-35 minutes. The cold start helps prevent over-browning.
If using a convection oven, reduce the time by 5 minutes—the hot air circulates faster and can dry out the dough.
Reheating Perfection
Reheat baked empanadas in a 350°F oven for 10-15 minutes to restore crispiness. For a stovetop option, warm them in a dry skillet over medium heat for 2-3 minutes per side.
Avoid microwaving—they'll lose their texture. I always reheat with a splash of water in the pan to keep them moist inside. 🔥
Make-Ahead Party Plan
For gatherings, assemble empanadas the day before and refrigerate. Bake them just before serving so they stay warm and crisp. If freezing for an event, bake them first, then reheat in a 200°F oven for 10 minutes to refresh.
This keeps them warm for hours without drying out. Serve with chimichurri or sour cream for a crowd-pleasing spread! 🌟
Nutrition facts
Frequently asked questions
Can I make the dough without butter?
Yes! For a lighter texture, substitute the butter with ½ cup vegetable shortening or ½ cup lard (traditional for extra crispiness). If you're avoiding dairy, use ½ cup coconut oil chilled until solid. The key is keeping the fat cold and cubed for flaky layers. Just be aware that lard will give a richer, more authentic flavor.
How do I prevent the filling from leaking?
First, make sure your meat filling is completely cooled before assembling—warm filling makes the dough soggy. Press the edges firmly when sealing, and use a fork to crimp them tightly. For extra insurance, brush the sealed edges with egg wash before baking. If you notice leaks while baking, cover with foil for 5 minutes to let the dough set.
Can I bake these empanadas instead of frying?
Baking is actually the preferred method for a lighter texture. Brush the assembled empanadas with olive oil and bake at 375°F for 25-30 minutes until golden. For extra crispiness, place them on a rack over a baking sheet. If you love crispy edges, broil for 1-2 minutes at the end—but watch them closely to avoid burning!
What's the best way to reheat leftover empanadas?
For crispy results, reheat in a 350°F oven for 10-15 minutes on a wire rack. For a quick stovetop option, warm in a dry skillet over medium heat for 2-3 minutes per side. Avoid microwaving—they'll turn soggy. Pro tip: Add a splash of water to the pan to keep the filling moist while restoring crispiness.
Can I use ground turkey instead of beef?
Yes, but choose 93% lean ground turkey to prevent dryness. For extra flavor, add 1 teaspoon cumin to the filling. The texture will be slightly lighter, but the spiced meat will still shine. Just be sure to cook the turkey until it reaches 165°F to ensure safety.