Beef and Chorizo Empanadas Recipe: Flaky Pastry Hugs Spiced Filling

This beef and chorizo empanadas recipe delivers flaky pastry that practically melts in your mouth while encasing a bold, spiced filling. The secret lies in the dough—layered with cold butter and rested properly—so it achieves that signature crispness without sacrificing tenderness.

I’ve tested countless variations, and this method ensures every bite is a perfect balance of crispy edges and buttery layers.

The filling is where the magic happens: ground beef and chorizo simmered with garlic, onions, and a touch of smoked paprika until deeply flavorful. The spices caramelize slightly, creating a rich, savory base that pairs beautifully with the flaky dough.

This recipe makes 12 empanadas, perfect for feeding a crowd or freezing for later—just bake from frozen when ready.

What you’ll end up with is a golden, hand-held masterpiece that’s crispy on the outside and tender within, filled with aromatic beef and chorizo that’s packed with smoky, spiced depth. The dough seals tightly to trap all the juices, ensuring every bite is bursting with flavor.

Serve warm with a side of chimichurri or a simple green salad for a complete meal.

Whether you’re making these for a family gathering or a cozy weeknight dinner, the process is straightforward once you master the dough. The key is patience—letting the dough rest and the filling develop its flavors fully. Trust me, the effort is worth it for that first golden, crispy bite.

Ingredients for beef and chorizo empanadas

Flaky dough meets bold spiced filling—here's what you need for 12 golden empanadas.

The dough is where the magic happens. King Arthur flour gives the best texture, but any all-purpose works. The butter needs to stay cold—cut it into cubes and keep it in the freezer until ready to mix. If your kitchen gets warm, chill the dough between folds. Trader Joe's sells pre-grated Parmesan that's perfect for dusting the work surface, but regular flour works too. The key is patience—resting the dough fully ensures those crispy layers. I usually make a double batch and freeze extras; they reheat beautifully.

For the filling, don't skimp on the chorizo—it's what gives these empanadas their signature smoky kick. Spanish chorizo has more fat, which makes the filling richer, but Mexican works too. If you can't find ground beef that's finely enough ground, pulse it in a food processor for 10 seconds. The onions should caramelize slightly—don't rush this step. No smoked paprika? Regular paprika plus a pinch of liquid smoke gets you close. The filling should be moist but not soupy—adjust with a splash of water if needed. Pro tip: let the filling cool completely before assembling to prevent soggy bottoms.

Dough keeps wrapped in plastic for 3 days in the fridge, or 3 months frozen. The filling can be prepped ahead and stored for 2 days in the fridge. For freezing, assemble empanadas on a floured tray, freeze solid, then transfer to a bag. Bake straight from frozen—just add 5-7 minutes to the baking time. Assembled empanadas can be refrigerated for 12 hours before baking. I always make these for game day—they disappear fast!

Step-by-step instructions for beef and chorizo empanadas

Here's how to make golden, flaky empanadas that hold their filling perfectly every time.

In a large mixing bowl, combine the 4 cups all-purpose flour and 1.5 teaspoons salt. I like to whisk these together first to distribute the salt evenly throughout the dough. Cut in the 1 cup cold unsalted butter using a pastry cutter or your fingers—this creates pockets of fat that will melt during baking, creating that signature flaky texture.

Once the butter is incorporated into pea-sized crumbs, gradually add the 0.5 cup ice water, 1 tablespoon at a time, mixing gently with a fork or dough scraper. You want just enough moisture to bring the dough together without making it sticky. The dough should hold its shape when pressed but still feel slightly crumbly—this ensures maximum flakiness. Wrap the dough in plastic wrap and refrigerate for 30 minutes before rolling.

Heat the 1 tablespoon 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 pounds ground beef and 0.5 pounds chorizo, breaking them up with a wooden spoon. Cook until the beef loses its raw color, about 6-8 minutes. This browning step builds deep flavor.

Stir in the 4 cloves garlic (minced or grated), 1 tablespoon smoked paprika, 1 teaspoon ground cumin, and remaining 0.5 teaspoon black pepper. Cook for another 2 minutes until fragrant. Let the mixture cool completely before filling the empanadas—this prevents the dough from becoming soggy. The filling should be rich, slightly spicy, and well-seasoned.

Divide the chilled dough into 12 equal portions (about 3 ounces each). On a lightly floured surface, roll each portion into a 6-inch circle, keeping the edges slightly thicker than the center. I like to use a rolling pin for even thickness—about 1/8-inch—but don't press too hard or the dough will toughen.

Place 1-2 tablespoons of the beef and chorizo filling near the edge of each dough circle. Fold the dough over the filling, pressing the edges firmly to seal. I use a fork to crimp the edges, creating a decorative pattern while ensuring a tight seal. Place the filled empanadas on a parchment-lined baking sheet, leaving 1 inch between each to allow for expansion.

Preheat your oven to 375°F. Brush the tops of the empanadas with a beaten egg (use the 1 whole large egg) for a golden finish. Bake for 20-25 minutes until the pastry is deep golden brown and the filling is bubbling inside. The edges should be crisp, and the aroma should be irresistible—this is your cue that they're done.

Let the empanadas rest for 5 minutes before serving. The filling will continue to cook slightly from residual heat, ensuring it's piping hot when you cut into them. Serve warm with a side of chimichurri or spicy mayo for dipping—each bite delivers that perfect balance of flaky, buttery pastry and smoky, spiced filling.

Serving suggestions for this recipe

Classic Chimichurri

This vibrant green sauce is a must for cutting through the richness of the beef and chorizo.

I blend 1 cup fresh parsley, ¼ cup fresh cilantro, 3 garlic cloves, 2 tablespoons red wine vinegar, ½ cup olive oil, 1 teaspoon red pepper flakes, and 1 teaspoon salt in a food processor.

Let it sit for 10 minutes before serving to let the flavors meld. The acidity balances the smoky filling beautifully. 🌿

Spicy Mayo Dip

Mix ½ cup mayonnaise with 1 tablespoon sriracha, 1 teaspoon lime juice, and ½ teaspoon smoked paprika for a creamy, spicy dip. This adds a cool contrast to the warm empanadas.

I like to serve it in a small bowl with toothpicks for easy dipping. For extra heat, add ½ teaspoon cayenne pepper. 🌶️

Crisp Slaw

A simple cabbage slaw adds freshness and crunch. Shred 2 cups green cabbage and 1 carrot, then toss with 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, ½ teaspoon salt, and ¼ teaspoon black pepper.

The slight tang cuts through the richness of the empanadas while keeping the meal light. 🥬

Warm Tomato Salsa

For a warm, tangy contrast, simmer 2 cups diced tomatoes, ½ red onion, 2 garlic cloves, 1 teaspoon cumin, and ½ teaspoon chili powder in a saucepan for 10 minutes.

Finish with 2 tablespoons chopped cilantro and a squeeze of lime. This salsa adds a fresh, slightly sweet element to the meal. 🍅

Cheese Board Pairing

For a more upscale presentation, serve with a small cheese board featuring aged Manchego, smoked Gouda, and creamy Brie. Add sliced cured meats like chorizo and olives for a Spanish-inspired spread. The empanadas become the star of the show while the board adds variety. 🧀

Garnish Like a Pro

Before serving, sprinkle each empanada with fresh parsley or cilantro leaves for a pop of color. A drizzle of olive oil or a dusting of smoked paprika adds a final touch of elegance. Garnishes elevate the presentation without overpowering the flavors. ✨

Frequently asked questions about beef and chorizo empanadas