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

This beef and chorizo empanadas recipe delivers flaky, golden pastry wrapped around spiced meat that tastes like a Latin American street corner. The secret to success lies in balancing tender beef, smoky chorizo, and a crispy dough that holds its shape—no matter how you serve them.

I’ve perfected the technique over years of testing, ensuring every bite delivers that perfect contrast of crispy edges and tender filling.

The filling starts with ground beef and chorizo simmered in garlic, onions, and spices until deeply flavorful, while the dough—whether homemade or store-bought—gets rolled thin for that signature crispiness. This recipe works for both baked and fried versions, giving you flexibility for dietary preferences or time constraints.

The result? Empanadas so good, they’ll disappear faster than you can say "chimichurri."

What makes these empanadas special is the flaky crust that stays crisp even after baking, paired with a filling so rich and aromatic, it’s hard to stop at just one.

Serve them with a side of chimichurri or a fresh salad to balance the richness, and you’ve got a meal that’s equal parts comforting and impressive. Whether you’re feeding a crowd or treating yourself, these empanadas are a game-changer.

Ready to master the art of empanadas? The dough is forgiving, the filling is foolproof, and the results—flaky, golden, and packed with flavor—are worth every minute. Let’s get cooking!

Ingredients for beef and chorizo empanadas

The perfect balance of tender beef, smoky chorizo, and flaky pastry for empanadas that taste like a Latin street feast.

The beef and chorizo combo is non-negotiable here—80% lean ground beef stays juicy while the chorizo adds that signature smokiness. Spanish chorizo has more fat for richness, but Mexican works too. For onions, grab one medium yellow onion—no need for anything fancy, just make sure it's fresh. The garlic? Six cloves might sound like a lot, but trust me, you'll taste the difference. If you're feeling fancy, Penzeys Spices has toasted cumin that takes this dish to the next level, but regular grocery store cumin works fine too.

No chorizo? Substitute with Italian sausage plus extra smoked paprika—it's a decent stand-in. Running low on butter? Vegetable shortening works for the dough, though it won't be quite as flaky. The dough is forgiving—store-bought puff pastry works in a pinch if you're short on time, but homemade gives that authentic texture. For the egg wash, beat the egg with 1 tsp water for extra shine. And if you're baking instead of frying, brush with olive oil after baking for crispy edges.

The dough keeps 2 days wrapped in plastic in the fridge, while the filling can be prepped 1 day ahead—just reheat gently before assembling. For freezing, shape and freeze uncooked empanadas on a tray, then transfer to a bag for up to 3 months. Bake from frozen, adding 5-7 minutes. Pro tip: Label your freezer bags with the date—trust me, you'll thank yourself later.

Step-by-step instructions for beef and chorizo empanadas

Here's how to create golden, flaky empanadas with a rich, spiced beef and chorizo filling.

In a large skillet, heat the 2 tablespoons olive oil over medium-high heat. Add the 1 pound chorizo and cook for 5 minutes, breaking it into small pieces with a wooden spoon. The chorizo will release its oils and begin to brown—this is where all the flavor develops.

Push the chorizo to one side of the pan and add the 1.5 pounds ground beef. Cook for 6-8 minutes, breaking it apart with a spoon until it loses its raw color and begins to brown. Add the finely diced 1 whole yellow onion and cook for another 4 minutes until softened.

Stir in the 6 cloves minced garlic cloves, 1 tablespoon ground cumin, 1 tablespoon smoked paprika, 1.5 teaspoons kosher salt, and 0.5 teaspoon black pepper. Cook for 2 minutes until fragrant. Remove from heat and let cool completely—this prevents the filling from steaming when you add it to the pastry later.

In a large mixing bowl, combine the 4 cups all-purpose flour and 1.5 teaspoons kosher 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 remaining.

Add the 0.5 cup ice water and mix gently with a fork or dough scraper until the dough just comes together. Avoid overworking it—just until it forms a shaggy mass. Turn the dough out onto a lightly floured surface and knead lightly for 2-3 minutes until smooth. Wrap in plastic and refrigerate for 30 minutes.

This chilling step is crucial for flaky layers. The cold butter will create those signature crisp, flaky textures when baked. If the dough feels sticky after chilling, add just enough extra flour to handle it easily.

Preheat your oven to 375°F. Roll out the chilled dough between two sheets of parchment paper to 1/8-inch thickness. Cut 5-inch circles using a round cutter or glass. You should get about 12 empanada rounds from this dough.

Place 1 tablespoon of the cooled beef and chorizo filling onto the center of each dough circle. Fold the dough over the filling and seal the edges by pinching with your fingers or using a fork to crimp. Brush the tops with a beaten 1 whole large egg for a golden finish.

Arrange the empanadas on a parchment-lined baking sheet, leaving 1 inch between each. Bake for 20-25 minutes until golden brown and puffed. For extra crispiness, you can also pan-fry them in 2 tablespoons olive oil for 2-3 minutes per side after baking.

Perfect pairings for this beef and chorizo empanadas

Classic Chimichurri

This vibrant green sauce is a must with empanadas—its bright acidity cuts through the richness of the beef and chorizo.

I blend 1 cup fresh parsley, 4 cloves garlic, 2 tablespoons red wine vinegar, ½ cup olive oil, ½ teaspoon red pepper flakes, and 1 teaspoon kosher salt until smooth. Let it sit for 30 minutes to let flavors meld.

Serve it on the side for dipping or drizzle over warm empanadas. 🌿

Spicy Mango Salsa

For a sweet-spicy contrast, this salsa adds tropical brightness. Dice 1 ripe mango, ½ red onion, 1 jalapeño, and ¼ cup cilantro.

Mix with 2 tablespoons lime juice, 1 tablespoon honey, and ½ teaspoon salt. The mango’s sweetness balances the smoky filling beautifully. 🌶️

Crispy Potato Wedges

These wedges soak up any leftover chimichurri or salsa. Toss 2 large russet potatoes, cut into wedges, with 2 tablespoons olive oil, 1 teaspoon smoked paprika, and ½ teaspoon garlic powder.

Roast at 425°F for 30 minutes until golden and crispy. A sprinkle of flaky sea salt finishes them perfectly. 🥔

Creamy Avocado Salad

A refreshing counterpoint to the hearty empanadas. Mash 1 ripe avocado with ½ cup sour cream, 1 tablespoon lime juice, and ¼ teaspoon salt. Fold in ¼ cup diced cucumber and 2 tablespoons chopped cilantro. Serve chilled for a cool, creamy bite. 🥑

Wine Pairings

For a crisp white, try a Sauvignon Blanc from Chile or Argentina—its citrus notes complement the chorizo’s smokiness. Red wine lovers should opt for a Malbec with medium tannins to stand up to the filling’s richness. A chilled lager beer, like Corona or Modelo, also works perfectly. 🍷

Coffee & Dessert

End the meal with a strong espresso or cortado to cleanse the palate. For dessert, serve alfajores (Argentinian shortbread cookies) or dulce de leche-filled pastries. The sweetness contrasts beautifully with the savory empanadas. ☕

Frequently asked questions