Beef and Chorizo Empanadas Recipe: Flaky Dough Cradles Spiced Filling

This beef and chorizo empanadas recipe delivers flaky, golden pastry that practically melts in your mouth while encasing a bold, spiced filling of tender beef and smoky chorizo. 🔥 The secret to perfect empanadas lies in the dough—layered butter creates those signature crisp, flaky layers, while the filling combines perfectly seared beef, spiced chorizo, and aromatic seasonings for a flavor explosion in every bite.

What sets these empanadas apart is the balance of textures and flavors: the crisp, buttery crust contrasts beautifully with the tender, savory filling. The recipe includes a foolproof dough method that requires no special equipment, just a few simple ingredients and patience for the best results. Whether you're serving them as an appetizer or a main dish, these empanadas are guaranteed to impress.

The filling is where the magic happens—ground beef and chorizo are cooked with onions, garlic, and spices until deeply flavorful, then combined with a touch of tomato paste for richness. The dough is rolled out, filled, folded, and sealed with precision to ensure no leaks during cooking. Baked to a golden brown, each empanada delivers a perfect combination of crispy exterior and tender, spiced interior.

Pair these empanadas with a bright chimichurri sauce or a tangy salsa to cut through the richness, and you've got a complete meal that's as satisfying as it is delicious. Ready in about an hour, this recipe is perfect for game day, dinner parties, or a cozy family meal. Let's get started on making these crowd-pleasing empanadas!

Ingredients for beef and chorizo empanadas

Twelve ingredients transform into twelve golden, flaky empanadas bursting with spiced beef and chorizo.

The butter is non-negotiable—European-style unsalted with high fat content (82%+) gives that signature flaky texture. Plugrá or Kerrygold are my go-tos, but any good brand works if it's cold and cubed. For the chorizo, Spanish chorizo (chorizo fresco) is a must—it's milder and creamier than Mexican, with just the right amount of spice. If you can't find it, Spanish chorizo from the deli section at Whole Foods or Trader Joe's is your next best bet. The beef should be finely ground—80% lean gives the best texture without turning greasy. Buy it pre-ground at the store to save time, but if you're grinding your own, pulse it in the food processor until it's almost paste-like for that perfect empanada consistency.

No red wine? Substitute with beef broth plus a splash of balsamic vinegar—it won't be identical, but it'll work in a pinch. The tomato paste can be swapped for 1/4 cup crushed tomatoes if you're avoiding it, though it adds a little extra moisture. For the spices, smoked paprika is essential—regular paprika won't give that same smoky depth. If you're missing cumin, start with 1/2 tsp and adjust to taste. The dough calls for ice water, but if you forget, chilled water works fine. Just don't use warm water—it'll make the dough gummy. For the filling, if you can't find Spanish chorizo, Mexican chorizo works but add an extra 1/2 tsp of smoked paprika to compensate for the heat difference.

The dough keeps best in the fridge for 2 days wrapped tightly in plastic, but it's even better made fresh. The filling can be prepped ahead and stored in the fridge for 1 day—just reheat gently before filling. Once assembled, empanadas can be baked immediately or frozen unbaked for 1 month. To freeze, place them on a tray, freeze solid, then transfer to a bag. Bake straight from frozen, adding 5-10 minutes to the cooking time. The filling reheats beautifully—microwave for 1 minute or warm on the stovetop if you're making extra for another meal. These empanadas are even better the next day once the flavors meld!

Step-by-step instructions for beef and chorizo empanadas

Here's how to create golden, flaky pastry hugging rich, spiced beef filling.

In a large bowl, combine the 4 cups all-purpose flour and 1 tsp salt. Cut in the 1 cup cold cubed unsalted butter using a pastry cutter or your fingers until you have pea-sized crumbs. Here's the thing—don't overwork the butter or you'll end up with tough pastry instead of flaky layers.

Gradually add the 0.5 cup ice water, 1 tablespoon at a time, mixing just until the dough comes together. I like to use my hands for this part—it gives you better control over the texture. Once combined, turn the dough onto a lightly floured surface and knead gently for 30 seconds just to smooth it out. Wrap tightly in plastic and refrigerate for at least 1 hour (up to 24 hours). This resting time is CRITICAL for developing those beautiful flaky layers.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the 1 whole yellow onion, diced fine, and cook for 5 minutes until soft and translucent. Add the 4 cloves minced garlic and cook for 30 seconds until fragrant—don't let it brown or it'll turn bitter.

Push the onions to one side of the pan and add the 1.5 lb ground beef and 0.5 lb sliced Spanish chorizo. Cook until the beef is browned and the chorizo has released its oils, about 8-10 minutes. Drain any excess fat if needed, leaving about 1 tablespoon in the pan for flavor.

Stir in the 2 tbsp tomato paste, 1 tsp ground cumin, 1 tsp paprika, 1 tsp salt, and 0.5 tsp black pepper. Pour in the 0.5 cup red wine and let it simmer for 2 minutes until mostly evaporated. Add the 0.5 cup beef broth and cook for another 5 minutes until the liquid reduces and the filling thickens. Remove from heat and let cool completely before filling the empanadas.

Preheat your oven to 375°F. Roll out the chilled dough between two sheets of parchment paper to about 1/8-inch thickness. Cut 5-inch circles using a round cutter or glass. I like to use a glass because it gives me a perfect, clean edge every time.

Place 1 tablespoon of the cooled filling in the center of each circle. Fold the dough over the filling, pressing the edges together to seal. Here's where it gets fun—use a fork to crimp the edges by pressing the tines down along the seam. This creates that classic empanada look and helps seal in the juices.

Brush the tops of the empanadas with a little olive oil and place them on a parchment-lined baking sheet. Bake for 25-30 minutes until the pastry is deep golden brown and puffed in spots. Here's the secret to flaky perfection: I like to rotate the baking sheet halfway through baking to ensure even browning.

For extra crispiness, broil for 1-2 minutes at the end, watching closely to avoid burning. Let the empanadas rest for 5 minutes before serving—this gives the filling time to set slightly and prevents the juices from spilling out when you cut them open.

Serve the empanadas warm with your choice of dipping sauces. I love them with a simple sour cream and cilantro mix or a spicy sriracha mayo. The filling should be hot and flavorful, with the chorizo adding just the right amount of smoky kick to balance the rich beef.

For best results, make them fresh and serve immediately. The contrast between the crispy, flaky pastry and the tender, spiced filling is what makes these empanadas truly special. Enjoy with a crisp white wine or a cold beer—you've earned it!

Health benefits of these flavors

Protein Powerhouse

Each empanada delivers a substantial 15-20 grams of high-quality protein per serving, thanks to the combination of lean ground beef and Spanish chorizo. The beef provides all nine essential amino acids for muscle repair, while the chorizo adds flavor without excessive fat. This makes them an excellent choice for post-workout meals or protein-focused diets. 💪

Iron and Zinc Boost

The beef filling is packed with iron and zinc, essential minerals that support energy levels and immune function. A single empanada provides about 20% of your daily iron needs, making it a great option for preventing fatigue. The chorizo also contributes to this nutrient profile with its rich, meaty texture.

Spice Benefits

The cumin and smoked paprika in the filling offer more than just flavor—they're packed with antioxidants. Cumin aids digestion and contains anti-inflammatory properties, while smoked paprika provides vitamin E and may help reduce cholesterol levels. These spices also give the empanadas their signature smoky depth.

Healthy Fat Balance

While empanadas aren't typically considered a "light" dish, the combination of lean beef and Spanish chorizo creates a more balanced fat profile than many other fried appetizers. The flaky dough adds some saturated fat, but the overall meal provides both healthy fats from the olive oil and monounsaturated fats from the butter in moderation.

Gluten-Free Adaptation

For those avoiding gluten, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend like Bob's Red Mill. The dough will be slightly denser but still delicious. Just be sure to use xanthan gum if your blend doesn't contain it—about ½ teaspoon for the entire recipe—to help with texture and binding.

Lower-Carb Option

To reduce carbs, replace half the flour with almond flour (about 2 cups). The texture will be different—more cake-like than flaky—but it still works beautifully. Just reduce the ice water by 2 tablespoons since almond flour absorbs less moisture. This version cuts about 20 grams of carbs per serving while keeping the protein intact.

Frequently asked questions