Beef and Chorizo Empanadas Recipe: Flaky Pastry Hugs Spiced Meat Filling

This beef and chorizo empanadas recipe delivers the perfect balance of flaky pastry and bold, spiced filling that'll have you making them again and again. The secret lies in a well-seasoned meat mixture combined with crispy chorizo, all wrapped in golden, buttery dough that shatters at every bite.

I've perfected this technique over years of testing, ensuring the filling stays juicy while the pastry achieves that signature crispness.

The filling starts with ground beef and chorizo cooked until just tender, then mixed with onions, garlic, and a blend of spices that includes cumin, paprika, and bay leaves for depth. Meanwhile, the dough comes together with simple ingredients—flour, butter, ice water—that create layers of crisp, golden perfection when baked.

The key is keeping everything chilled until ready to assemble to prevent soggy bottoms.

What you'll end up with are empanadas that look as impressive as they taste—golden, crisp-edged pastries filled with savory, spiced meat that's perfectly seasoned. The aroma alone will have everyone gathering around the table, and each bite delivers that satisfying contrast of flaky pastry and tender filling.

These are the kind of empanadas that make every gathering feel special.

Serve warm with a side of chimichurri or salsa criolla for dipping, and you've got a meal that's equal parts comforting and impressive. The best part? They reheat beautifully, making them perfect for meal prep or feeding a crowd. Let's get started on making these crowd-pleasing empanadas!

Ingredients for beef and chorizo empanadas

Twelve ingredients for empanadas that'll shatter with every bite—flaky, crispy, and packed with smoky-spiced meat.

The beef and chorizo are the heart of these empanadas—ground beef needs to be finely textured for perfect texture, and Spanish chorizo (like La Querencia) gives the best flavor. I grab mine at Whole Foods or any Latin market—fresh chorizo makes all the difference. For the spices, toasted cumin and smoked paprika are non-negotiable; they’re what gives that signature depth. If you can’t find Spanish chorizo, Mexican chorizo works too, but it’s spicier so adjust salt accordingly. The onions and garlic? Sweet yellow onions (like Vidalia) caramelize beautifully, and garlic cloves should be fresh—none of that jarred nonsense.

No chorizo? Substitute with extra ground beef plus 1 tbsp chipotle powder for smokiness. Running low on smoked paprika? Regular paprika plus a pinch of cayenne gets you close. The dough is where magic happens—all-purpose flour works, but King Arthur or Bread flour gives that extra flakiness. Butter matters here: use cold, cubed butter (not melted!) for those perfect layers. For the egg wash, beat the egg with 1 tsp water for a glossy finish. And if you’re making these ahead, chill the dough for 30 minutes before rolling—it prevents shrinking when baking.

These empanadas reheat like a dream—350°F for 10-15 minutes until golden and crisp. Store leftovers in an airtight container for up to 3 days, or freeze them unbaked for 2 months. To reheat from frozen, bake straight from the freezer at 375°F for 20-25 minutes. Pro tip: brush with melted butter before serving for extra crispiness. The filling stays juicy for days, but the pastry? Best enjoyed fresh—warm, flaky, and irresistible.

Step-by-step instructions for beef and chorizo empanadas

Here's how to create pillowy, golden-brown empanadas with a spiced meat filling that practically melts in your mouth.

Heat the 1 tablespoon olive oil in a large skillet over medium-high heat. Add the 1.5 lb ground beef and cook, breaking it apart with a wooden spoon, until it loses its raw color and begins to brown—about 5 minutes. This step is crucial for developing deep flavor through the Maillard reaction.

Push the beef to one side of the pan and add the 12 oz sliced chorizo. Let it sizzle for 2-3 minutes until it releases its oils and starts to crisp slightly. Combine the chorizo with the beef, then stir in the finely diced yellow onion and minced garlic cloves. Cook for another 5 minutes until the onions turn translucent and the garlic releases its aromatic punch.

Reduce the heat to medium-low and add the 1 tablespoon ground cumin, 1.5 tablespoons smoked paprika, 1.5 teaspoons salt, and 0.5 teaspoon black pepper. Stir everything together so the spices coat the meat evenly. Let the mixture simmer for 2-3 minutes until fragrant.

Tuck in the 2 crushed bay leaves and cook for another 3 minutes. The filling should be rich, moist, and packed with layers of flavor. Let it cool completely before filling the empanadas—this prevents the pastry from becoming soggy. Spread the filling on a plate and cover with plastic wrap to keep it warm.

In a large bowl, combine the 4 cups all-purpose flour and 1.5 teaspoons salt. Cut in the 0.5 cup cold cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This is your secret to flaky layers—don't overwork it.

Drizzle in the 0.75 cup ice water slowly while stirring with a fork until the dough just comes together. It should be slightly shaggy but hold when pressed. Turn it out onto a lightly floured surface and knead gently 4-5 times—just enough to form a smooth ball. Wrap in plastic and chill for 30 minutes while you prep the filling.

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 into 12 equal wedges (like pizza slices). Place 1 tablespoon of filling at the wide end of each wedge, then fold the sides inward and pinch to seal, creating half-moons.

Brush the sealed edges with the 1 beaten egg (whisked in a small bowl) for a golden finish. Arrange the empanadas on a parchment-lined baking sheet, leaving 1 inch between them. Bake for 20-25 minutes until the pastry is deep golden brown and puffed in spots. For extra crispiness, broil for 1-2 minutes at the end.

Let the empanadas rest for 5 minutes before serving—this allows the filling to set slightly and prevents them from falling apart. Serve warm with sour cream, sliced avocado, or a spicy tomato sauce for dipping. The contrast of crispy pastry and savory filling makes every bite irresistible.

Essential equipment for this recipe

Dough Tools Essentials

You’ll need a rolling pin (I love the OXO Good Grips—it’s lightweight and glides smoothly) and a sharp chef’s knife for cutting dough. A pastry brush (like West Bend’s) helps with egg wash application, and a bench scraper keeps your workspace clean while shaping dough.

For precision, a 12-inch pizza cutter works great for dividing the dough into wedges. 🧑‍🍳

Baking Gear

A parchment-lined baking sheet is non-negotiable—it prevents sticking and makes cleanup a breeze. I use Wilton’s non-stick sheets for their durability. For crispier edges, a wire cooling rack keeps empanadas from getting soggy.

If deep-frying instead of baking, a deep-fat thermometer (like Thermoworks) ensures oil stays at 350°F for perfect golden-brown results. ⚡

Filling Prep Tools

For the filling, a large skillet (I prefer All-Clad’s 10-inch) handles the beef and chorizo beautifully. A wooden spoon helps break up the meat without tearing the dough later. A fine-mesh strainer catches any excess liquid from the filling before assembly.

For spices, a mortar and pestle (like KitchenAid’s) toasts cumin and crushes bay leaves for maximum aroma. 🌶️

Assembly Helpers

Small 1-tablespoon measuring spoons ensure even filling portions. A damp paper towel under the dough prevents sticking while rolling. For sealing, tongs hold empanadas steady while pinching edges.

If you’re short on time, a pastry bag with a star tip speeds up filling—just pipe the meat into dough circles before folding. 💡

Optional Upgrades

For a restaurant-quality touch, a mandoline (like OXO’s) cuts dough into uniform circles. A food processor (for dough mixing) saves time, but hand-kneading gives better texture.

For serving, small plates (like Corelle’s) showcase the empanadas beautifully. And if you’re freezing, quart-sized freezer bags with parchment paper between layers prevent sticking. ✨

Frequently asked questions