If you're craving a savory treat with a Brazilian twist, this Beef Chorizo Empanadas Recipe is exactly what you need. Flaky, golden pastry wrapping a spicy, juicy filling that’s packed with ground beef, chorizo, and tender potatoes—trust me, these empanadas will quickly become your go-to snack or appetizer!
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Why You'll Love This Recipe
I can’t get enough of how these empanadas balance bold flavors with comforting textures. Whether you're hosting a party or just treating yourself after a long day, they bring that perfect combination of crispy pastry and rich, spiced meat filling every time.
- Flavor-packed filling: The combo of ground beef and chorizo creates layers of smoky, spicy goodness.
- Perfectly flaky crust: The shortcrust pastry is tender yet crisp—so satisfying to bite into.
- Make-ahead friendly: Dough and filling can be prepped ahead, making assembly smooth and stress-free.
- Versatile serving options: Pair with a variety of dipping sauces to suit any mood.
Ingredients & Why They Work
Gathering the right ingredients is key to nailing this Beef Chorizo Empanadas Recipe. The fresh herbs, spices, and quality meats blend beautifully for authentic flavor, while the shortcrust pastry is simple but essential for that flaky texture.
- Plain/all-purpose flour: The base for our shortcrust, gives a tender yet sturdy dough.
- Cold unsalted butter: Chilled butter creates wonderful flakiness in the pastry.
- Kosher salt: Balances and enhances all flavors throughout dough and filling.
- Egg yolk: Used in the dough for richness and brushing the pastry for a golden finish.
- Full fat milk: Warmed milk helps bring the dough together smoothly.
- Olive oil: For sautéing aromatics; adds a fruity undertone to the filling.
- Onion and garlic: Classic aromatics that build a flavorful foundation for the meat.
- Ground beef: Provides the hearty base protein with a familiar, satisfying taste.
- Chorizo: Adds smoky, spicy depth; blitzing it into a paste helps meld flavors.
- Tomato paste and passata: Adds tanginess and richness to the filling’s sauce.
- Fresh thyme, oregano, cumin, paprika, cayenne pepper: These spices layer warmth and complexity.
- Low sodium chicken stock: Keeps the filling juicy without oversalting.
- Potatoes: Cubed and cooked in the filling for a tender, hearty bite.
- Green onion: Stirred in at the end to add freshness and a mild sharpness.
- Hard boiled eggs: Chopped and sprinkled inside for a traditional touch and rich texture contrast.
- Green olives: Roughly chopped to add bursts of briny flavor.
- Eggs (separated yolks and whites): Used for sealing empanadas and giving them that golden, glossy finish when baked.
- Dipping sauces: A range from tangy empanada sauce to spicy sriracha blends—totally up to your taste.
Make It Your Way
One of the great joys of this Beef Chorizo Empanadas Recipe is how adaptable it is—feel free to tweak ingredients and flavors to match your mood or what's in your pantry. Whether you want to spice things up or accommodate dietary needs, these empanadas welcome your personal touch.
- Swap the Meat: I love swapping the beef for ground turkey or chicken for a leaner option. The chorizo paste still delivers that punch of flavor, so it never feels bland!
- Make It Vegetarian: Try replacing the meat with sautéed mushrooms and black beans. Adding smoked paprika and cumin helps keep that smoky, hearty vibe.
- Change Up the Spice: If you like it hotter, increase the cayenne or add some chipotle chili powder. For a milder take, just dial back the cayenne and focus on the aromatic herbs.
- Seasonal Veggies: Swap potato for sweet potato or butternut squash cubes to add a subtle sweetness and vibrant color to your empanadas.
- Dipping Fun: While the homemade empanada sauce is my classic go-to, you can’t go wrong with ketchup mixed with sriracha for a spicy kick or a creamy pink sauce for some tangy richness.
Step-by-Step: How I Make Beef Chorizo Empanadas Recipe
Step 1: Create the Flavorful Chorizo Paste
Start by roughly chopping your chorizo into 1.5 cm pieces, then blitz it with a stick blender until it transforms into a smooth paste. This step really helps the chorizo's bold flavors meld beautifully into the filling, ensuring every bite bursts with smoky, spicy goodness. It’s a little trick I swear by to make your empanadas pop!
Step 2: Sauté Your Aromatics
Heat 1 ½ tablespoons of olive oil in a large non-stick pan over high heat. Toss in the finely chopped onion and minced garlic, cooking them for about 2 minutes until soft and fragrant. Your kitchen will start smelling amazing, which is the best kind of cue that you’re on the right track.
Step 3: Cook Meats and Build the Filling
Add your chorizo paste to the pan, cooking for another 2 minutes to release that wonderful aroma. Then, add the ground beef and cook until it’s no longer pink, stirring frequently. Stir in 2 teaspoons of tomato paste and cook for an additional minute to deepen the flavor. Now add the fresh thyme, oregano, cumin, paprika, cayenne, kosher salt, chicken stock, tomato passata, and potato cubes. Give it a good mix to combine everything.
Step 4: Simmer to Perfection
Reduce the heat to maintain a gentle simmer. Let your filling cook for 15 minutes, stirring occasionally. The goal here is a juicy but not watery texture, with tender potatoes interspersed through the rich, spicy mixture. This slow simmer really brings all your spices and ingredients into harmony.
Step 5: Cool and Finish the Filling
Once your filling is perfectly cooked, stir through the sliced green onions for a pop of freshness. Transfer everything to a bowl and let it cool thoroughly for about 2 hours. Using cold but spreadable filling makes a huge difference when wrapping your empanadas—it helps the dough stay flaky and crisp instead of soggy.
Step 6: Make the Buttery Shortcrust Dough
Whisk together the warm full-fat milk and one egg yolk. In a food processor, pulse the flour, kosher salt, and cold butter cubes until you get fine crumbs with pea-sized lumps. Add your milk-egg mixture and blitz on low speed until the dough just comes together in a ball—about 10 seconds. If you prefer making dough by hand, rub the butter into the flour, mix in the milk, then knead gently until smooth.
Step 7: Chill and Shape the Dough
Turn the dough out onto a lightly floured surface and bring it into a smooth 8-inch (20 cm) log. Cut it in half and press each half into round discs about 0.8 inch (2 cm) thick. Wrap both discs in cling film and chill in the fridge for at least 30 minutes, or overnight if planning ahead. Chilling helps the butter firm up, giving you that wonderfully flaky pastry once baked.
Step 8: Roll Out and Cut Empanada Circles
On a floured surface, roll out one dough disc to about 3 mm thickness. Use a 6-inch (15 cm) bowl or cutter to cut rounds. Stack the cut rounds separated by paper and keep them chilled until ready to fill. This recipe should yield about 10–11 perfect rounds—just the right size for filling and folding.
Step 9: Assemble Your Empanadas
Preheat your oven to 220°C (425°F) or 200°C if using a fan. With your filling chilled but still spreadable, spoon about 3 tablespoons (55 g) onto half of each pastry round, leaving a 1.5 cm border. Sprinkle chopped green olives and pieces of the hard boiled egg over the filling for that classic texture contrast. Brush the pastry edges with egg white, then fold over and press to seal, removing any air pockets. You can pleat the edges for that signature look, crimp with a fork, or keep it simple—the taste is what truly counts!
Step 10: Bake to Golden Perfection
Arrange the empanadas on two baking trays and brush the tops with egg yolk for a beautiful golden shine. Bake for 20 minutes until they're crisp and golden brown all over, with a satisfyingly crunchy base. The aroma filling your kitchen at this point is reason enough to make these empanadas again and again!
Step 11: Serve and Enjoy
Serve your warm empanadas with your favorite dipping sauces—whether that’s a tangy homemade empanada sauce, a spicy ketchup-sriracha blend, or a cool salsa dip. They’re perfect for gatherings or a cozy dinner, and always bring smiles to the table!
Top Tip
Mastering the Beef Chorizo Empanadas Recipe is all about paying attention to flavor layering and pastry texture. These tips come from my own kitchen adventures and will help you nail that perfect balance.
- Blitzing the Chorizo: Turning chorizo into a paste rather than just chopping it helps the flavors meld beautifully with the beef, creating a rich, evenly flavored filling.
- Chilling Your Dough Properly: I learned the hard way that chilling the dough at least 30 minutes (or overnight if possible) is key to a flaky, tender shortcrust that’s easy to roll and handle.
- Filling Temperature: Always use a cold but spreadable filling. If it’s too cold, let it sit briefly at room temperature to make wrapping easier without melting the butter in the pastry.
- Sealing Edges Carefully: Brushing the edges with egg white before folding and pressing out air pockets ensures your empanadas seal tightly and bake crisp without leaks or sogginess.
How to Serve Beef Chorizo Empanadas Recipe
Garnishes
These empanadas shine with simple garnishes like a sprinkle of finely chopped fresh parsley or cilantro for a burst of freshness. Adding thin slices of pickled jalapeños or a dash of smoked paprika over the top after baking can add contrast and visual appeal.
Side Dishes
Serve your Beef Chorizo Empanadas alongside vibrant sides such as a crisp green salad with a zesty lime dressing, roasted peppers, or even a fresh avocado and tomato salsa. For a heartier meal, pair it with black beans and rice or a bowl of tangy cabbage slaw to balance the richness of the filling.
Make Ahead and Storage
Storing Leftovers
Leftover empanadas can be kept in an airtight container in the refrigerator for up to 3 days. Make sure they have fully cooled before storing to maintain that flaky texture when reheated.
Freezing
These empanadas freeze beautifully! Arrange unbaked empanadas on a baking sheet in a single layer, freeze until firm, then transfer to a freezer bag or container. They will keep up to 2 months. Bake them straight from frozen, adding a few extra minutes to the baking time.
Reheating
For best results, reheat empanadas in a preheated oven at 180°C (350°F) for 10-12 minutes to revive the crispness. Avoid microwaving as it can make the pastry soggy.
Frequently Asked Questions:
Yes, you can substitute chorizo with other flavorful sausages like andouille or even spicy Italian sausage, but keep in mind that chorizo’s distinctive smoky and paprika notes are key to the authentic taste of this Beef Chorizo Empanadas Recipe.
Absolutely! In fact, making dough up to 2 days ahead and chilling it enhances its texture. The filling also needs to be cooled for about 2 hours before assembling, so preparing in advance helps streamline your cooking day.
Baking at a high temperature of 220°C (425°F) ensures a crispy base. Also, avoid overfilling, and place empanadas on baking trays that allow heat to circulate, which prevents sogginess.
While homemade shortcrust pastry offers the best flakiness and flavor for this recipe, you can use store-bought shortcrust as a convenient shortcut. Just be sure it’s a quality brand suitable for baking savory pies.
Final Thoughts
Making Beef Chorizo Empanadas is like creating a warm, comforting little package bursting with South American spirit and flavor. With a bit of patience and love, the flaky pastry and rich, spicy filling come together to impress guests or family alike. Whether you’re serving these as a delightful appetizer or a satisfying main, they’re sure to bring smiles — and maybe even a dance of joy in the kitchen. Happy baking!
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Beef Chorizo Empanadas Recipe
- Prep Time: 45 minutes
- Dough chilling and filling cooling: 3 hours
- Cook Time: 50 minutes
- Total Time: 4 hours 35 minutes
- Yield: 10 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Brazilian, South American
Description
These Brazilian-inspired Beef Empanadas feature a flaky shortcrust pastry filled with a savory mixture of ground beef, chorizo, potatoes, and aromatic spices. Perfectly baked until golden and crispy, they make an ideal appetizer or main course served with a tangy dipping sauce.
Ingredients
Empanada Shortcrust Pastry
- 2 ½ cups plain/all-purpose flour
- 175 g cold unsalted butter, cut into 1 cm cubes
- 1 teaspoon kosher salt
- 1 egg yolk
- ½ cup warm full fat milk
Empanada Filling
- 1 ½ tablespoon olive oil
- ½ onion, finely chopped
- 1 garlic clove, minced
- 300 g ground beef
- 120 g chorizo
- 2 teaspoon tomato paste
- 1 teaspoon fresh thyme, finely chopped
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon kosher salt
- ¾ cup low sodium chicken stock
- ½ cup tomato passata
- 150 g potato, peeled and cut into 8 mm cubes (~1 cup)
- ⅓ cup green onion, finely sliced
Other
- 2 hard boiled eggs (cooked for 9 minutes)
- ¼ cup green olives, roughly chopped
- 2 eggs, separated (whisk yolks for sealing and brushing pastry)
Dipping Sauces
- Empanada sauce
- Ketchup
- Ketchup mixed with sriracha
- Pink sauce
- Taco sauce
- Salsa dip
Instructions
- Prepare filling: Roughly chop chorizo into 1.5 cm pieces and blitz with a stick blender until it forms a paste to enhance flavor distribution.
- Sauté aromatics: Heat olive oil in a large non-stick pan over high heat. Cook onion and garlic for 2 minutes until fragrant and softened.
- Cook meats and spices: Add chorizo paste and cook for 2 minutes, then add ground beef and cook until no longer pink. Stir in tomato paste and cook another minute. Add thyme, oregano, cumin, paprika, cayenne, salt, chicken stock, tomato passata, and potato cubes. Stir to combine.
- Simmer filling: Reduce heat to maintain a gentle simmer. Cook the mixture for 15 minutes, stirring occasionally until the potatoes are tender and the filling is juicy but not watery.
- Cool filling: Stir through green onions. Transfer filling to a bowl and cool completely, about 2 hours, before assembling.
- Make pastry dough: Whisk warm milk and egg yolk together. Pulse flour, salt, and cold butter in a food processor until mixture resembles fine crumbs with pea-sized lumps. Add milk-egg mixture and pulse until dough forms a ball. (Alternatively, rub butter into flour by hand, then mix in milk and knead until smooth.)
- Chill dough: Turn dough onto lightly floured surface, form into an 8 inch log, cut in half, and shape each into 0.8 inch thick round discs. Wrap in cling film and refrigerate for 30 minutes or overnight.
- Roll and cut pastry rounds: On a floured surface, roll one dough disc to 3 mm thickness. Cut 6 inch rounds using a bowl or cutter. Stack cut rounds on paper and keep chilled while working to make about 10 to 11 rounds.
- Preheat oven: Set oven to 220°C (425°F) or 200°C (fan).
- Assemble empanadas: With filling cold but spreadable, place about 3 tablespoons (55 g) of filling onto half of each pastry round, leaving 1.5 cm border. Sprinkle chopped olives and pieces of hard boiled egg over filling. Brush pastry edges with egg white, fold over, press to seal and remove air pockets. Optionally create pleats or crimp edges with fork.
- Bake: Arrange empanadas on two baking trays. Brush tops with egg yolk. Bake for 20 minutes until golden brown and crisp on the base.
- Serve: Serve hot with your choice of dipping sauces such as homemade empanada sauce, ketchup, or salsa.
Notes
- Blitzing chorizo helps meld flavors into the filling better than chopping.
- If making dough by hand, rub butter into flour and mix in milk before kneading smooth.
- Dough can be made up to 2 days ahead and stored chilled, but allow 30 minutes outside fridge to soften before rolling.
- Empanadas are traditionally large; using 6 inch rounds yields about 10 to 11 empanadas.
- If filling is too cold and hard, let it come to room temperature to ease wrapping but keep it cool to avoid melting butter in the pastry.
Nutrition
- Serving Size: 1 empanada
- Calories: 310 kcal
- Sugar: 2 g
- Sodium: 340 mg
- Fat: 19 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 85 mg
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