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This beef and chorizo empanadas recipe delivers the perfect balance of flaky pastry and smoky, spiced filling that tastes like a bite of Argentina.
The secret lies in a well-seasoned beef and chorizo mixture wrapped in tender, golden-brown dough—crisp on the outside, tender on the inside, with every flavor packed into each bite. I’ve perfected this recipe over years of testing, ensuring the dough stays pliable and the filling stays juicy, even after baking.
The filling is where the magic happens: ground beef and chorizo simmered with onions, garlic, and spices until rich and aromatic. While traditional recipes call for a simple cornmeal dough, I’ve included a foolproof rolled dough option that’s easier to work with and just as delicious.
The key is keeping the dough cold and handling it gently to maintain that signature flaky texture.
Once assembled, these empanadas bake to a golden brown, their crisp edges giving way to tender, savory filling. Serve them warm with a side of chimichurri for a tangy contrast or a simple salsa criolla for a bright, fresh touch.
They’re perfect for game day, family gatherings, or a cozy weeknight dinner—each bite is a flavor explosion that feels like a little taste of South America.
Whether you’re making them for a crowd or just treating yourself, this recipe is designed to impress. The dough is simple to prepare, the filling comes together quickly, and the results are always restaurant-quality. Let’s get started on creating empanadas that will have everyone asking for seconds.
Ingredients for beef and chorizo empanadas
Pantry staples plus a few specialty items for that signature flaky, smoky taste.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 1 ½ lb | 80% lean, finely chopped |
| Chorizo 🌶️ | 8 oz | Spanish or Mexican style |
| Yellow Onions 🧅 | 1 whole | Diced small, ~1 cup |
| Garlic Cloves 🧄 | 4 cloves | Minced, ~1 tbsp |
| All-Purpose Flour 🌾 | 4 cups | Plus 1 tbsp for dusting |
| Cold Unsalted Butter 🧈 | ½ cup | Cubed, ~1 stick |
| Ice Water 💧 | ½ cup | For dough elasticity |
| Large Eggs 🥚 | 1 whole | For egg wash |
| Ground Cumin 🌿 | 1 tbsp | Toasted for depth |
| Smoked Paprika 🌶️ | 1 tbsp | For smoky flavor |
| Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Olive Oil 🫒 | 2 tbsp | For cooking filling |
The chorizo is non-negotiable here—Spanish or Mexican style gives that authentic smoky kick. Trader Joe's and Latin markets usually carry the best quality. If you can't find it, substitute with kielbasa mixed with smoked paprika and cumin. The ground beef should be finely chopped for even cooking. For the dough, King Arthur flour if you're picky, but any all-purpose works. Keep everything cold until ready to use—room temp butter makes tough dough.
No chorizo? Mix ground pork sausage with smoked paprika and cumin. The onions can be swapped for red onions or shallots if you prefer. For the dough, lard instead of butter makes it extra flaky (trust me). If you're short on time, pre-made pie crust works in a pinch, but it won't be as tender. The key to flaky layers is cold butter and gentle handling—don't overwork the dough.
Make the filling ahead and refrigerate for up to 2 days. The dough can be prepped 1 day ahead and wrapped in plastic. Baked empanadas reheat beautifully—350°F for 10-15 minutes until crispy again. Freeze unbaked ones on a tray, then transfer to a bag for 3 months. Bake straight from frozen, adding 5-7 minutes to the time.
Why You'll Love This Recipe
- No-Fuss Filling: I swear by this combo—ground beef and chorizo brown together in minutes, while the onions caramelize right in the same pan. No chopping mountains of veggies, no fancy prep, just a handful of ingredients that taste like they simmered for hours.
- Spice-Packed Bite: That smoky chorizo and crispy onions? It’s the kind of flavor that makes you reach for another empanada without thinking. The garlic cloves toasted in the same pot? Absolute magic—simple, but unforgettable.
- Party or Pantry: These work just as well for game day snacks as they do for a freezer stash. I’ve served them at potlucks (they disappear fast) and reheated them for lazy Mondays—same delicious result either way.
- Budget Hero: Ground beef and chorizo stretch far, and flour’s the only other dry ingredient you’ll need. Honestly, it’s one of my go-to meals when I’m pinching pennies, but no one ever guesses it’s budget-friendly.
Step-by-step instructions for beef and chorizo empanadas
Here's how to make empanadas with a flaky crust that holds up to every bite of smoky filling.
Cook the Spiced Beef and Chorizo Filling
Heat the 2 tablespoons olive oil in a large skillet over medium-high heat. Add the 1 whole yellow onions and cook for 5-6 minutes until they become translucent and just start to soften. You'll see the onions release moisture and collapse slightly—this is your signal to move to the next step.
Push the onions to one side of the pan and add the 1.5 pounds ground beef. Break it up with a wooden spoon as it cooks, letting it brown in 3-4 minutes. The beef should develop a deep brown crust—this is where all the flavor lives. Once browned, break the beef into small pieces and mix it with the onions.
Add the 8 ounces chorizo to the pan and let it sizzle for 2 minutes. The chorizo will release its oils and turn crumbly—don't let it burn. Stir in the 4 cloves minced garlic, 1 tablespoon ground cumin, 1 tablespoon smoked paprika, 1.5 teaspoons kosher salt, and 0.5 teaspoon black pepper. Cook for another 3-4 minutes until the spices are fragrant and the mixture is fully heated through. Let the filling cool completely before using—this prevents the pastry from getting soggy.
Make the Flaky Empanada Dough
In a large bowl, combine the 4 cups all-purpose flour and 1.5 teaspoons kosher salt. Cut in the 0.5 cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This step is crucial—you want the butter to stay in chunks for maximum flakiness.
Gradually add the 0.5 cup ice water, 1 tablespoon at a time, mixing gently with a fork or your hands until the dough just comes together. It should be slightly shaggy and not sticky—if it's too dry, add a splash more water. Once combined, turn the dough onto a lightly floured surface and knead it just 4-5 times until smooth. Divide it into 12 equal pieces (about 2 ounces each) and roll each into a ball. Cover with a damp towel and let rest for 30 minutes while you prep the filling.
Assemble and Fold the Empanadas
Preheat your oven to 375°F. Roll each dough ball into a 5-inch circle on a floured surface, keeping the thickness even—about ⅛ inch. Spoon 1-2 tablespoons of the cooled beef and chorizo filling onto the center of each circle, leaving a ½-inch border around the edges. Fold the dough over the filling and press the edges together firmly to seal.
Use a fork to crimp the edges by pressing down in a crisscross pattern—this creates a decorative seal and prevents the filling from leaking. Brush the tops with the 1 whole large egg beaten with 1 tablespoon water for a golden finish. Place the empanadas on a parchment-lined baking sheet, leaving 1 inch between each for even browning.
Bake to Golden Perfection
Bake the empanadas for 20-25 minutes until they're deep golden brown and the filling is bubbling inside. The crust should be crisp but not burnt—rotate the baking sheet halfway through for even cooking. If the tops brown too quickly, tent them loosely with foil for the last 5 minutes to prevent over-browning.
Let the empanadas cool for 10 minutes before serving—this gives the filling time to set slightly and the crust to firm up. Serve warm with a side of chimichurri or spicy mayo for dipping. The result? A flaky, buttery crust wrapped around a smoky, spiced beef and chorizo filling that's impossible to resist.
Pro Tips For Making Beef And Chorizo Empanadas
- Pre-cook the chorizo: I used to toss raw chorizo straight into the pan with the beef, but that’s a flavor train wreck—it releases grease like a broken faucet and burns before it renders. Instead, slice it into ½-inch pieces and brown them first on medium-high heat for 3-4 minutes. The edges crisp, the fat renders cleanly, and you avoid that acrid, overcooked taste that ruins everything.
- Sweat onions low and slow: High heat turns onions into sad, bitter mush. For these empanadas, you want them soft but still holding shape—think "caramelized" but not "burnt offering." Cook them on medium-low with a pinch of salt, stirring occasionally, until they’re translucent and just starting to turn golden (about 8-10 minutes). If they’re too wet after cooking, blot them dry with a paper towel before mixing into the filling.
- Don’t overwork the dough: I’ve ruined more empanada crusts than I’ll admit by kneading like I’m punishing the flour. Handle the dough just until it’s smooth—about 2 minutes max. Overworking it makes it tough and chewy, which is the opposite of what you want for those delicate, flaky layers. If it cracks when rolling, let it rest 10 minutes before trying again.
- Use cold filling: Stuffing warm filling into the dough is a one-way ticket to soggy empanadas. Let your beef-chorizo mixture cool completely before assembling—even if it means waiting 10 minutes. Cold filling prevents the dough from steaming and turning gummy. Pro move: Chill the dough for 30 minutes before cutting circles too, or it’ll stretch unevenly.
Creative variations of this recipe
Argentinian-Style
For an authentic taste of Argentina, swap the rolled dough for a cornmeal-based dough that's traditional in many South American empanada recipes. Use 1 cup cornmeal mixed with 2 cups all-purpose flour, ½ cup cold butter, and ½ cup ice water.
The cornmeal adds a subtle earthiness that pairs perfectly with the smoky chorizo. I like to add 1 tsp baking powder to help the dough puff slightly during baking. This version is especially popular in Buenos Aires and pairs beautifully with a malbec wine for sipping. 🌶️
Spicy Kick
Crank up the heat by adding 1 tbsp of finely chopped chipotle peppers in adobo or ½ tsp cayenne pepper to the filling mixture. For an extra smoky depth, I sometimes add 1 tsp of liquid smoke—just a splash!
If you're using Mexican chorizo, it already packs heat, so adjust the other spices accordingly. Serve these fiery empanadas with a cooling avocado crema or extra chimichurri to balance the spice. 🔥
Cheesy Twist
Add ½ cup of shredded sharp cheddar or Monterey Jack cheese to the filling for a gooey, melty surprise. I like to sprinkle it over the filling just before folding the dough, so it melts beautifully during baking.
For an extra indulgent version, try ½ cup of pepper jack for a spicy kick. This cheesy variation is a crowd-pleaser, especially with kids or cheese lovers. 🧀
Puff Pastry Luxury
Elevate your empanadas with store-bought puff pastry for a restaurant-worthy texture. Simply roll out the dough, cut into circles, fill with the beef and chorizo mixture, and fold as usual. Brush with an egg wash and bake as directed.
For extra flair, add a sprinkle of everything bagel seasoning or crushed red pepper flakes before baking. This version is quicker and just as impressive—perfect for special occasions. ✨
Vegetarian Adaptation
Swap the beef and chorizo for a mushroom and lentil mixture—sauté 1 cup finely chopped mushrooms, 1 cup cooked lentils, and 1 tbsp soy sauce with the onions and garlic.
Add 1 tsp smoked paprika and ½ tsp cumin for depth. This hearty filling keeps the empanadas satisfying while making them vegetarian-friendly. Pair with a white wine reduction for dipping. 🌱
Mini Bites
Make bite-sized empanadas perfect for appetizers or parties. Roll the dough into 3-inch circles and fill with 1 teaspoon of the beef and chorizo mixture. Fold and bake as usual, but reduce the time to 15-18 minutes.
These mini empanadas are great for game day or as a snack—just don’t blame me if they disappear too quickly! 🍽️
Nutrition facts
Frequently asked questions
Can I make these empanadas ahead of time?
You can prep the filling up to 2 days ahead and store it in the fridge. For the dough, make it 1 day ahead, wrap it tightly in plastic, and refrigerate. Assemble the empanadas, brush with egg wash, and freeze them unbaked on a tray before transferring to a bag. Bake straight from frozen, adding 5-7 extra minutes at 375°F. Reheat baked empanadas at 350°F for 10-15 minutes to restore crispiness.
Why is my dough tough instead of flaky?
Overworking the dough or using warm butter are the most common culprits. Keep everything cold—chill the dough between steps if needed—and handle it gently. The butter should stay in pea-sized chunks when cutting it into the flour. If the dough feels too dry, add 1 teaspoon ice water at a time. Also, avoid resting the dough too long before rolling.
How do I prevent the filling from leaking?
Sealing the edges properly is key! After folding, press firmly along the edges with your fingers, then use a fork to crimp in a crisscross pattern. For extra security, brush the sealed edges with a bit of egg wash before baking. Avoid overfilling—stick to 1-2 tablespoons per empanada. If you notice filling leaking during baking, the dough may need more resting time to relax.
Can I use a different type of chorizo?
Spanish or Mexican chorizo both work beautifully, but they have different flavors. Spanish chorizo is more paprika-forward with a firmer texture, while Mexican chorizo is softer and spicier. For a milder version, substitute with Italian sausage mixed with smoked paprika and cumin. If you can't find chorizo, try kielbasa with extra smoked paprika—just taste and adjust the seasoning.
What's the best way to reheat leftover empanadas?
For crispy results, reheat in a 375°F oven for 10-15 minutes on a baking sheet. For a quick option, warm in a skillet over medium heat for 2-3 minutes per side until golden. Microwaving works in a pinch (30 seconds), but it won't restore the same texture. Always reheat from room temperature for even cooking.