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

This beef and chorizo empanadas recipe delivers flaky golden pastries filled with rich, spiced meat that tastes like a hug from your favorite Latin kitchen. 🌟 The secret lies in a simple yet effective dough technique that creates layers so delicate they practically melt in your mouth, while the filling—savory beef and smoky chorizo—packs bold flavors that balance perfectly with tangy spices.

What sets these empanadas apart is the foolproof method for achieving that signature flaky texture without requiring advanced baking skills. The dough rests overnight for maximum flavor development, while the filling cooks down into a fragrant, slightly caramelized mixture that holds its shape when baked. This recipe builds on traditional techniques but simplifies them for home cooks who want restaurant-quality results with minimal fuss.

By the time you pull these empanadas from the oven, you'll have perfectly golden half-moons with crisp edges and tender centers, each bite delivering layers of smoky chorizo, tender beef, and aromatic spices wrapped in buttery pastry. The aroma alone will have everyone gathering around your table—because these aren't just empanadas, they're an experience.

Whether you serve them as an appetizer, main dish, or picnic staple, these empanadas are versatile enough for any occasion. The dough can be prepped ahead, and the filling reheats beautifully—making this the ultimate make-ahead recipe for busy weeks. Let's get started on creating your own batch of irresistible empanadas.

Ingredients for beef and chorizo empanadas

Twelve ingredients transform into golden, flaky empanadas hugging smoky-savory beef and chorizo filling.

The flour is non-negotiable here—King Arthur high-protein or Bread flour gives that signature flakiness. If you're in a pinch, all-purpose works, but the texture won't be quite as dramatic. The butter must be cold when cutting into the flour; let it sit in the fridge for 30 minutes before starting. For the chorizo, Spanish-style is ideal—look for brands like La Querencia at specialty stores or Trader Joe's for a reliable option. The ground beef should be 80/20 fat ratio (or higher if you can find it)—this keeps the filling juicy after baking. If you're worried about prepping ahead, the dough can be wrapped in plastic and refrigerated for up to 3 days or frozen for 3 months.

No red wine? Substitute with extra beef broth—just add a splash of balsamic vinegar for depth. Running low on tomato sauce? A blended can of fire-roasted diced tomatoes works in a pinch. The bay leaves are crucial for that authentic flavor, but if you're out, dried thyme at half the amount will get you close. For the pastry, if you can't find Spanish chorizo, Mexican chorizo (the fresh, not cured kind) adds a different but delicious twist. The onion can be swapped for fennel if you're feeling adventurous—it adds a subtle sweetness that pairs beautifully with the chorizo. And if you're making a big batch, double the dough recipe but keep the filling proportionate to avoid soggy empanadas.

The dough needs at least 1 hour of chilling between folds to develop those layers—don't rush it. Once assembled, empanadas can be frozen unbaked on a tray before transferring to a bag for up to 2 months. To reheat, bake from frozen at 375°F for 20-25 minutes with a foil tent. The filling reheats beautifully too—microwave for 1-2 minutes if you're prepping ahead for lunches. Store baked empanadas in an airtight container for 3-4 days at room temperature or 1 week in the fridge. They're even better the next day as the flavors meld together—trust me on this.

Step-by-step instructions for beef and chorizo empanadas

Here's how to craft golden, flaky empanadas that hug every bite of spiced beef and chorizo.

In a large bowl, combine the 4 cups all-purpose flour and 1.5 tsp Diamond Crystal kosher salt. Cut in the 1 cup cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial—it creates those signature flaky layers.

Add the 1 whole large egg and 0.5 cup ice water, mixing just until the dough comes together. Avoid overworking it. Turn the dough onto a lightly floured surface and knead gently for 30 seconds—just enough to form a smooth ball. Wrap tightly in plastic and refrigerate for at least 1 hour (or up to 24 hours). Chilling relaxes the gluten and makes rolling easier.

Heat the 1 tbsp olive oil in a large skillet over medium heat. Add the 1 whole yellow onion, finely diced, and cook for 5 minutes until softened. Add the 1.5 lb ground beef and 8 oz sliced Spanish chorizo, breaking the meat into crumbles. Cook for 8-10 minutes until the beef is browned and the chorizo releases its oils.

Stir in the 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, and 2 whole bay leaves. Cook for 1 minute until fragrant. Pour in the 0.5 cup canned tomato sauce, 0.25 cup red wine, and 0.25 cup beef broth. Simmer for 10 minutes until the liquid reduces by half. Remove from heat, discard the bay leaves, and stir in the 0.25 cup chopped fresh parsley. Let the filling cool completely before assembling.

Preheat your oven to 375°F. Roll out the chilled dough between two sheets of parchment paper to ⅛-inch thickness. Cut 5-inch circles using a round cutter or glass. Place 1 tablespoon of the cooled filling onto the center of each circle, leaving a ½-inch border. Fold the dough over the filling, pressing the edges firmly to seal.

Use a fork to crimp the edges by pressing down on the tines and twisting slightly. Brush the tops with a little water or beaten egg wash for a golden finish. Arrange the empanadas on a parchment-lined baking sheet, leaving ½ inch between each. Bake for 25-30 minutes until golden brown and puffed. For extra crispiness, broil for 2-3 minutes at the end.

Let the empanadas rest for 5 minutes before serving—this prevents the filling from leaking. Serve warm with a side of spicy mayo (mix ¼ cup mayonnaise with 1 tsp hot sauce and 1 tsp lime juice) or a simple sour cream and cilantro dip. The flaky pastry should contrast beautifully with the rich, spiced beef and chorizo filling.

Here's the thing—don't rush the dough chilling or the filling cooling. Patience ensures the pastry stays flaky and the filling doesn't make your empanadas soggy. Trust the process, and you'll have restaurant-quality empanadas that'll impress everyone at your table.

Regional styles of this beef and chorizo empanadas

Argentinian Style

In Argentina, empanadas often feature a thin, delicate dough called masa that's rolled out to ⅛-inch thickness or even thinner. The filling here uses ground beef (not chorizo) mixed with hard-boiled eggs, olives, and onions for a heartier profile. Argentinian versions are typically half-moon shaped and served with a chimichurri sauce—a vibrant mix of parsley, garlic, olive oil, and vinegar. I love adding a pinch of red pepper flakes to the chimichurri for a subtle kick. 🌶️

Mexican Fusion

Mexican-style empanadas often incorporate flour tortillas instead of pastry dough, making them quicker to assemble. The filling swaps Spanish chorizo for Mexican chorizo (the fresh, not cured kind) and adds ingredients like black beans, corn, and cheddar cheese. For extra flavor, I like toasting the spices—cumin, smoked paprika, and Mexican oregano—before adding them to the meat. These empanadas are often served with salsa verde or crema for dipping. 🌮

Peruvian Picante

Peruvian empanadas take bold flavors to another level with their picante (spicy) fillings. The beef and chorizo filling gets a boost from yellow ají peppers (or cayenne pepper as a substitute) and sofrito—a blend of tomatoes, onions, and herbs. The dough is often brushed with egg wash and sprinkled with sesame seeds before baking. For an authentic touch, serve with a side of huancaina sauce (a creamy, spicy cheese sauce) that pairs perfectly with the smoky filling. 🌶️

Spanish Tortilla Twist

In Spain, empanadas sometimes incorporate potato into the filling, creating a hybrid between empanadas and tortilla española. The beef and chorizo filling is mixed with diced potatoes and onions, then baked until golden. The dough is often thicker and slightly chewy, with a rustic texture. For extra flair, Spanish cooks sometimes add sherry to the filling instead of red wine. Serve with a garlic aioli or romesco sauce for dipping. 🍷

Brazilian Cheese Boost

Brazilian-style empanadas often include queijo coalho (a semi-hard cheese) or mozzarella in the filling for a gooey, melty texture. The dough is sometimes brushed with egg wash and sprinkled with poppy seeds before baking. The filling here combines beef and chorizo with tomato paste, olives, and hard-boiled eggs, creating a rich, savory bite. These empanadas are frequently served as a street food snack or appetizer, often paired with a caipirinha (Brazilian cocktail) for a festive touch. 🍹

Modern Fusion Twist

For a contemporary take, try adding goat cheese or feta to the filling for a tangy contrast to the smoky chorizo. Swap the red wine for a white wine reduction and finish with a sprinkle of toasted pine nuts or pomegranate seeds for texture and color. These empanadas work beautifully as appetizers at dinner parties or as a picnic-friendly dish. I like serving them with a spicy honey drizzle—just mix honey with a pinch of cayenne and a squeeze of lime. ✨

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