Beef and Chorizo Empanadas Recipe: Flaky Crusts Hide Spiced Meat Treasure

The beef and chorizo empanadas recipe transforms simple ingredients into golden, flaky pastries that hide a treasure of spiced meat inside. ✨ Perfectly balanced between tender filling and crispy crust, these empanadas bring restaurant-quality results to your kitchen. The secret lies in a well-seasoned filling and proper dough handling—two techniques that elevate this classic dish beyond ordinary appetizers.

This recipe delivers flaky crusts that stay crispy even after baking, thanks to a well-proofed dough and careful sealing. The filling combines rich beef and smoky chorizo with aromatic spices, creating a flavorful center that pairs perfectly with the buttery crust. Whether you use store-bought or homemade dough, the assembly process is straightforward—ideal for beginners and experienced cooks alike.

Once baked to golden perfection, these empanadas reveal their delicious secrets: tender meat, melted cheese, and a hint of spice in every bite. Serve them warm with a side of chimichurri or a tangy salsa for the ultimate dining experience. The versatility of this recipe allows for customization—add vegetables, swap the meat, or experiment with gluten-free dough for dietary preferences.

Mastering empanadas is about precision in both filling and crust. The dough must be rolled thinly, the edges sealed tightly, and the filling packed generously for that satisfying first bite. With this recipe, you’ll achieve restaurant-quality results that impress guests and satisfy cravings. Let’s get started on creating these delicious empanadas!

Ingredients for beef and chorizo empanadas

Golden crusts and spiced meat filling—these 15 ingredients deliver restaurant-quality empanadas every time.

The chorizo is non-negotiable for authentic flavor—Spanish chorizo has a deeper, smokier profile than Mexican, but both work. Look for cured chorizo (not fresh) at specialty stores like Whole Foods or Latin markets. If using Mexican chorizo, remove the casings first. For the beef, chuck roast is ideal—leaner cuts like sirloin will dry out during baking. Pre-chopped ground beef from the meat counter saves time, but if you're ambitious, pulse it in your food processor for even texture. The flour matters too: King Arthur or Caputo brands yield the most tender crusts.

No chorizo? Substitute with a mix of ground beef and smoked sausage—use half the amount of sausage as chorizo called for. Short on cumin? Ground coriander alone works at double the amount, but the earthy notes won't be identical. For the dough, store-bought pie crust can be a lifesaver, though homemade delivers that signature flakiness. If using pre-made dough, let it sit at room temperature for 20 minutes before rolling to prevent cracking. The cheese can be swapped for Parmesan or Gruyère—just reduce to half a cup to avoid soggy crusts. And if you're feeling adventurous, add diced bell peppers or jalapeños to the filling for extra texture.

Dough keeps best wrapped in plastic for up to 3 days in the fridge, or 3 months frozen between parchment paper. The filling can be prepped a day ahead and stored in an airtight container—flavor actually improves overnight as the spices meld. For a crispier finish, brush the baked empanadas with melted butter while still warm. These reheat beautifully: 350°F for 10 minutes in the oven restores that golden crust. Portion into single servings before freezing for easy grab-and-bake meals—just add 5 minutes to thawing time.

Step-by-step instructions for beef and chorizo empanadas

Master these techniques and you'll achieve restaurant-quality empanadas with perfectly flaky crusts.

In a large skillet over medium-high heat, add the 1 lb ground beef (chuck roast) and 0.5 lb chorizo. Cook, breaking the meat into small pieces, until the chorizo releases its oils and the beef loses its raw color—about 6-8 minutes. This should yield a deep red mixture with visible fat.

Add the finely diced yellow onion and cook for another 3-4 minutes until softened. Stir in the 4 minced garlic cloves and cook for 30 seconds until fragrant—don't let it brown or it'll turn bitter. Sprinkle in the 1 tsp ground cumin, 1 tsp smoked paprika, 0.5 tsp ground coriander, 1 tsp kosher salt, and 0.5 tsp black pepper, stirring constantly to coat the meat evenly.

Remove from heat and let cool for 10 minutes. Once cool enough to handle, stir in the 1 cup shredded Monterey Jack cheese. The filling should be moist but not soupy—if it's too wet, chill it for another 15 minutes to firm up before assembling.

In a large mixing bowl, combine the 3.5 cups all-purpose flour and 1 tsp kosher salt. Cut in the 0.5 cup cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. This cold butter is what creates those signature flaky layers.

Gradually add the 0.5 cup ice water, one tablespoon at a time, mixing gently 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 8-10 times—just enough to smooth it without developing gluten. Wrap in plastic and refrigerate for 30 minutes.

Roll the chilled dough between two sheets of parchment paper to ⅛-inch thickness using a rolling pin. Cut 4-inch circles using a round cutter or glass. Keep the scraps covered to prevent drying.

Place 2 tablespoons of the meat filling onto the center of each circle. Fold in half and seal the edges by pinching with your fingers or using a fork to crimp. For extra security, brush the folded edges with the 1 beaten egg (whisk the egg in a small bowl) and sprinkle with flour to help seal.

Place the assembled empanadas on a parchment-lined baking sheet, seam-side up. Brush the tops with the remaining egg wash and sprinkle with a pinch of salt. Refrigerate for 15 minutes before baking to help maintain their shape.

Preheat your oven to 375°F. Bake the empanadas for 20-25 minutes until the crusts are deep golden brown and puffed slightly at the edges. Rotate the baking sheet halfway through for even browning.

For extra crispiness, transfer to a wire rack and let cool for 5 minutes before serving. The filling should be hot and the crusts should be crisp enough to hold their shape but still tender enough to bite through easily. Serve warm with a side of chimichurri or spicy mayo for dipping.

Pro cooking tips for this recipe

Dough Perfection Secrets

The key to flaky empanadas lies in cold butter and minimal handling. Use European-style butter (like Plugrá) for higher fat content, and keep it cubed during mixing. Cut it into the flour with a pastry cutter until you see pea-sized butter pieces—this creates those signature layers. If your dough feels too sticky, add 1 tablespoon flour at a time rather than extra water, which can make the crust tough. 🧈

Never overwork the dough—just 8-10 kneads are enough. Over-kneading develops gluten, making the crust tough instead of tender. After resting for 30 minutes, roll it between two sheets of parchment paper to prevent sticking. The paper also helps maintain an even ⅛-inch thickness for consistent baking.

Filling Texture Control

The filling must be moist but not soupy—too much liquid makes the crust soggy. If your filling releases excess moisture after cooking, chill it for 15 minutes before assembling. For extra insurance, sprinkle 1 tsp cornstarch over the filling while it cools. The cheese should melt completely during baking, so use Monterey Jack (not cheddar) for its lower melting point.

For even distribution, portion the filling using a small ice cream scoop or 2-tablespoon measure. Pack it gently into the dough circles—don’t overstuff, or the edges will tear during baking. The filling should be hot when you assemble the empanadas to help seal the edges better. 🥩

Sealing Like a Pro

Use a fork or your fingers to crimp the edges—press firmly to create a tight seal. For extra strength, brush the folded edges with beaten egg and sprinkle with flour before baking. This creates a glue-like barrier that prevents filling leaks. If you’re nervous about leaks, underfill slightly—you can always add more filling after baking if needed.

For a decorative touch, use a small knife or scissors to cut slits or patterns on the top before baking. This not only looks beautiful but also allows steam to escape, preventing puffiness. Place empanadas seam-side up on the baking sheet to ensure even browning on all sides.

Baking for Crispy Crusts

Preheat your oven to 375°F and use a light-colored baking sheet for even heat distribution. Bake on the middle rack—too high causes burning, too low makes the crusts greasy. For extra crispiness, rotate the pan halfway through baking. If the tops aren’t browning enough, broil for 1-2 minutes at the end (watch closely!). 🔥

Let the empanadas rest for 5 minutes after baking—this helps the filling set and the crusts firm up. Serve them warm (not hot) to maintain that perfect texture. If storing, keep them in an airtight container for up to 3 days or freeze for 3 months. Reheat in a 350°F oven for 10 minutes to restore crispiness.

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