Beef and Chorizo Empanadas Recipe: Flaky Pastry Hugging Spiced Meat Bites

This beef and chorizo empanadas recipe delivers the perfect balance of crispy, flaky pastry and bold, spiced meat filling that tastes like a warm hug from a Latin kitchen. 🌟 The secret lies in a well-seasoned filling—ground beef and chorizo simmered with garlic, onions, and cumin—that transforms into tender, flavorful bites when wrapped in buttery, golden-brown dough.

I’ve perfected this recipe over years of testing, ensuring every empanada stays sealed, crispy, and packed with layers of smoky, savory goodness.

The dough itself is the star here: a simple blend of flour, butter, and ice water that creates a tender yet sturdy wrap, capable of holding the filling without tearing.

Once assembled, these empanadas can be baked to golden perfection or fried for an extra-crispy finish—both methods guarantee a satisfying crunch with a melt-in-your-mouth interior. The filling is where the magic happens, with chorizo adding its signature spice and fat, while the beef keeps it hearty and satisfying.

What makes these empanadas truly special is how they come together—flaky layers encasing rich, aromatic meat that’s impossible to resist. Whether you’re serving them as an appetizer, a main dish, or even a meal-prep-friendly snack, they’re guaranteed to disappear quickly.

The dough is forgiving enough for beginners but refined enough to impress, making this recipe a foolproof way to bring the flavors of Latin America to your table.

For extra flair, brush the baked empanadas with a little melted butter or sprinkle them with flaky sea salt before serving. They’re best enjoyed fresh and warm, with a side of chimichurri or sour cream for dipping. Let’s get started on creating these irresistible bites that taste like home.

Ingredients for beef and chorizo empanadas

Flaky dough and smoky filling—just these ingredients create empanadas that taste like home.

The chorizo is non-negotiable here—Spanish chorizo gives the best smoky depth, but Mexican chorizo works too. Grab it from the Latin market if you can, or the international aisle at Whole Foods. Look for chorizo with good fat content—it should be bright red and slightly oily. The beef should be 80/20 fat ratio for juiciness. If you can't find it, 85/15 works too. For the onions, yellow or red both work, but yellow has a slightly sweeter flavor. The garlic? Freshly minced makes all the difference—skip the pre-minced stuff.

No chorizo? Substitute with Italian sausage and add extra cumin—it won't be identical, but close. Running low on butter? Vegan butter or coconut oil keeps things flaky, though dairy butter gives the best flavor. The dough needs to be cold when shaping, so chill it for 30 minutes before rolling. Short on time? Use store-bought pie crust as a shortcut—just brush it with olive oil before baking. The cumin and paprika are where the magic happens—toast the cumin seeds in a dry pan for 30 seconds before grinding to deepen the flavor.

Dough keeps 3 days wrapped in plastic in the fridge, but freeze the shaped empanadas for up to 3 months—just bake straight from frozen. The filling can be made a day ahead and stored in the fridge. For extra crispiness, brush baked empanadas with melted butter right out of the oven. They reheat beautifully—350°F for 10-15 minutes until golden. Store leftovers in an airtight container for 4 days.

Step-by-step instructions for beef and chorizo empanadas

Here's how to make empanadas with a buttery crust that shatters and meat filling that bursts with flavor.

Heat the 2 tablespoons olive oil in a large skillet over medium-high heat. Add the 1 lb chorizo (remove casing if needed) and cook for 5 minutes, breaking it into small pieces with a wooden spoon. The chorizo will release fat and start sizzling—this is where all the flavor develops.

Add the 1.5 lb ground beef (80/20) and cook until it loses its raw color, about 5 minutes. Stir occasionally to break up any large clumps. Then add the 1 whole yellow onion and 4 cloves garlic cloves, both finely chopped. Cook for another 5 minutes until the onions soften and become translucent.

Stir in the 1.5 tablespoons ground cumin and 1 tablespoon smoked paprika, mixing well to coat the meat. Cook for 2 minutes until the spices are fragrant and the filling is deeply aromatic. Let it cool completely before filling the empanadas—this prevents the dough from getting soggy.

In a large bowl, combine the 4 cups all-purpose flour and 1.5 teaspoons salt. Cut in the 1 cup unsalted butter (cold, cubed) using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This is crucial for achieving that flaky texture.

Gradually add the 0.5 cup ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. It should be cool to the touch and slightly crumbly—this ensures the layers stay distinct when baked. Divide the dough into 12 equal portions (about 2 tablespoons each) and roll each into a ball.

Roll each dough ball into a 6-inch circle on a lightly floured surface. Place 1 tablespoon of the meat filling in the center of each circle, leaving a ½-inch border around the edges. Fold the dough over the filling and press the edges firmly together with your fingers or a fork to seal tightly. Twist the edges to create a decorative pattern if desired.

Place the assembled empanadas on a parchment-lined baking sheet, leaving 1 inch between each. Brush the tops with the 1 whole egg (optional) beaten with a splash of water for a golden finish. Sprinkle with 2 teaspoons flaky sea salt for that irresistible crunch.

Preheat your oven to 375°F. Bake the empanadas for 20-25 minutes until they're deep golden brown and the pastry is crisp and flaky. You'll know they're done when the edges pull away slightly from the baking sheet and the filling is bubbling inside.

Let them cool for 5 minutes before serving—this prevents the filling from spilling out. The empanadas are best enjoyed warm, with the crust shattering slightly at every bite and the spiced meat filling melting in your mouth. Store leftovers in an airtight container for up to 3 days or freeze for 2 months.

Best sauces and condiments for beef and chorizo empanadas

Classic Chimichurri

This vibrant green sauce is a must-try with empanadas—its bright acidity cuts through the richness of the meat filling beautifully.

I blend 1 cup fresh parsley, 4 garlic cloves, 2 tablespoons red wine vinegar, ½ cup olive oil, 1 teaspoon red pepper flakes, and 1 teaspoon salt in a food processor. Pulse until just combined, then drizzle over warm empanadas for instant freshness. 🌿

Spicy Tomato Salsa

For a smoky-sweet contrast, whip up a quick salsa using 2 cups diced tomatoes, ½ red onion, 1 jalapeño, 2 tablespoons lime juice, and ¼ cup chopped cilantro.

Roast the tomatoes and onions in a skillet for 5 minutes before mixing—this deepens their flavor. Serve alongside empanadas for a tangy kick. 🌶️

Creamy Avocado Dip

Blend 2 ripe avocados, ¼ cup sour cream, 2 tablespoons lime juice, 2 tablespoons chopped cilantro, and ½ teaspoon salt until smooth.

This velvety dip adds a refreshing contrast to the crispy empanadas. Garnish with extra cilantro and a sprinkle of flaky sea salt before serving. 🥑

Sweet and Tangy Mango Salsa

For a tropical twist, mix 1 cup diced mango, ½ cup diced red bell pepper, ¼ cup chopped red onion, 2 tablespoons lime juice, and 2 tablespoons chopped cilantro.

The sweetness of the mango balances the smoky chorizo perfectly. Serve chilled for a refreshing pairing. 🍍

Garlic Aioli

This rich, garlicky sauce elevates empanadas to restaurant-quality status. Whisk ½ cup mayonnaise, 2 roasted garlic cloves, 1 tablespoon lemon juice, and ½ teaspoon salt until smooth. Drizzle over empanadas or serve as a dipping sauce for extra indulgence. 🧄

Spiced Yogurt Sauce

Combine 1 cup plain Greek yogurt, 1 tablespoon lemon juice, 1 teaspoon ground cumin, ½ teaspoon smoked paprika, and 2 tablespoons chopped dill for a creamy, cooling sauce. This is perfect for balancing the heat of the chorizo and beef. 🥛

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