If you love bold, comforting snacks, then this Beef Chorizo Empanadas Recipe is for you. Imagine a flaky, buttery crust hugging a savory, spicy filling with tender potatoes, hard-boiled eggs, and green olives—pure South American magic!

A baking tray filled with golden brown empanadas arranged closely, some whole and one broken open showing a filling of cooked ground meat and small vegetable pieces inside a shiny, flaky crust. Scattered around the empanadas are halved boiled eggs with bright orange yolks and several green olives, adding color contrast. In the corner, there is a white bowl filled with red tomato sauce, topped with a green herb and an olive, with an empanada partially dipped in it. The tray rests on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Beef Chorizo Empanadas Recipe
Top Tip
How to Serve Beef Chorizo Empanadas Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Beef Chorizo Empanadas Recipe

Why You'll Love This Recipe

I have to say, this recipe has quickly become one of my absolute favorites to share with friends. There's just something so satisfying about homemade empanadas filled with juicy beef and aromatic chorizo that makes every bite feel special.

Authentic flavor: The chorizo paste blends beautifully with the beef for a rich, well-rounded filling.
Buttery, flaky crust: Homemade shortcrust pastry is easier than you think and tastes miles better than store-bought.
Texture harmony: The mix of tender potato cubes, salty green olives, and sliced hard-boiled egg gives that classic empanada bite.
Versatile serving: Great as a party appetizer, snack, or even a light meal with your favorite dipping sauces.

Ingredients & Why They Work

Before diving in, let’s chat about some key ingredients. Using fresh, good-quality chorizo really amps up the flavor, while peeling and cubing your potatoes just right ensures they cook through perfectly. The homemade dough might seem ambitious, but I promise it’s worth the effort!

Flat lay of a small mound of plain all-purpose flour, cold butter cut into perfect cubes, a whole uncracked brown egg, a small white ceramic bowl of warm full-fat milk, a small white bowl of golden olive oil, half a fresh yellow onion finely chopped, a peeled garlic clove, a portion of raw ground beef, a piece of raw chorizo sausage, a small white bowl with deep red tomato paste, fresh thyme sprigs, small piles of dried oregano, cumin, and paprika powders, a pinch of cayenne pepper, kosher salt crystals, a small white bowl filled with light golden chicken broth, a small white bowl of smooth red tomato passata, peeled potato cubes, finely sliced green onions, two whole uncracked hard boiled eggs with smooth shells, roughly chopped green olives on a simple white plate, and two whole uncracked eggs, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Plain/all-purpose flour: The base for our shortcrust pastry, providing structure and tenderness.
Cold unsalted butter: Chilled butter is key for that flaky, buttery dough texture.
Kosher salt: Enhances all the flavors without overpowering.
Egg yolk: Adds richness to the dough and helps with sealing.
Warm full fat milk: Moisturizes and softens the dough for easy rolling.
Olive oil: Used to sauté aromatics and develop flavor.
Onion and garlic: Classic aromatics to build savory depth.
Beef mince (ground beef): The hearty, meaty foundation of the filling.
Chorizo: Adds spice and a distinctive smoky flavor, blitzed into a paste for extra melding.
Tomato paste: Concentrates umami and thickens the filling.
Fresh thyme, dried oregano, cumin, paprika, cayenne pepper: A carefully chosen spice blend for that authentic South American punch.
Low sodium chicken stock: Keeps the filling juicy without too much salt.
Tomato passata: A smooth, subtly tangy sauce to bind everything together.
Potato: Adds texture and rounds out the filling’s heartiness.
Green onion: Stirred in at the end for freshness and a mild bite.
Hard boiled eggs: Classic empanada ingredient for surprises in every bite.
Green olives: Bring a briny contrast that's just irresistible.
Eggs (separated): Whites for sealing edges and yolks for a golden finish.
Dipping sauces: From tangy empanada sauce to sriracha-ketchup, sauces elevate the experience.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Beef Chorizo Empanadas Recipe is how incredibly versatile it is. You can tweak the filling, spice level, or even the pastry to suit your taste or dietary needs—making every batch uniquely yours!

Spicy Kick: If you love heat, try increasing the cayenne pepper slightly or adding finely chopped fresh chilies to the filling. I’ve done this for game nights, and the extra spice gave it a wonderful punch without overpowering the savory goodness.
Vegetarian Twist: Swap the beef and chorizo for firm tofu or a mix of mushrooms and roasted vegetables. Adding smoked paprika and extra cumin can help replicate that smoky chorizo flavor. It’s a hearty alternative that even meat-eaters enjoyed!
Cheesy Surprise: Add a sprinkle of shredded cheese like mozzarella or manchego inside before sealing the empanadas for a melty surprise in every bite. It's a hit at family gatherings.
Gluten-Free Pastry: Use a gluten-free flour blend instead of all-purpose flour for the dough, and add a small amount of xanthan gum to help with the texture. Just be sure to keep the butter cold and handle the dough gently.
Seasonal Variations: Switch up the potatoes for sweet potatoes in the fall or add some roasted corn kernels in the summer for extra sweetness and texture.

Step-by-Step: How I Make Beef Chorizo Empanadas Recipe

The image shows golden-brown empanadas with a shiny baked crust, each with a beautifully twisted edge. One empanada is cut open, revealing a filling of dark brown ground meat mixed with small light yellow pieces that look like cheese or potatoes inside. The empanadas sit on a tray, with sliced green onions scattered around them. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Blitzing the Chorizo for Maximum Flavor

Start by roughly chopping the chorizo into 1.5 cm pieces — this makes it easier to blitz. Using a stick blender, pulse the chorizo until it turns into a thick paste. This step is a game changer because it infuses the beef with the chorizo’s intense flavor, making every mouthful rich and savory. I usually do this right before I start prepping the rest of the filling to keep it fresh.

Step 2: Sauté Aromatics to Build a Flavor Base

Heat 1 ½ tablespoons of olive oil in a large non-stick pan over high heat. Add finely chopped onion and minced garlic, cooking for about 2 minutes until fragrant and softened. I like to keep an eye on the garlic here to make sure it doesn’t brown too quickly, which can turn bitter.

Step 3: Cook Your Meats with Seasonings

Next, add the blitzed chorizo and cook it for 2 minutes to release its oils and flavour. Then, add the ground beef and brown it thoroughly, ensuring no pink remains. Stir in 2 teaspoons of tomato paste and cook it off for about a minute — this deepens the tomato flavor in the filling. Now, sprinkle in the fresh thyme, dried oregano, cumin, paprika, cayenne, and salt. Pour in the low sodium chicken stock and tomato passata, then toss in your potato cubes. Stir everything together well for a tasty, hearty filling.

Step 4: Simmer for Perfection

Reduce the heat to a gentle simmer and cook for 15 minutes, stirring occasionally. Your goal here is a juicy but not watery filling with tender potatoes. I often use a wooden spoon to stir gently — this helps prevent the potatoes from breaking apart too much. When done, stir in the finely sliced green onions for a fresh pop of color and sweetness.

Step 5: Cool the Filling Completely

Transfer the filling into a bowl and let it cool completely before assembling the empanadas. This usually takes about 2 hours. Proper cooling is key because if the filling is too hot, it can melt the butter in the pastry, making it tough instead of flaky. I often prepare this the day before to save time and let flavors develop even more.

Step 6: Create the Dough – Blitz Method

Whisk the egg yolk and warm full-fat milk together in a small jug. In a food processor, pulse the flour, salt, and cold butter cubes until the mixture resembles fine crumbs with pea-sized lumps. Add the egg-milk mixture and pulse on low speed until the dough just comes together into a ball—about 10 seconds. If you prefer the hand method, rub the butter into the flour, mix the liquids, then knead lightly until smooth.

Step 7: Chill the Dough

Turn the dough onto a lightly floured surface, shape it into a smooth 20 cm log, then cut it in half. Form each half into a 2 cm thick disc, wrap tightly in cling film, and refrigerate for at least 30 minutes, or overnight if you want to prepare ahead. This chilling step helps relax the gluten and makes rolling easier.

Step 8: Cut Dough Rounds

On a floured work surface, roll out one chilled dough disc to about 3 mm thickness. Use a 15 cm cutter or bowl to cut rounds for authentic, generously sized empanadas (you should get about 10 to 11 rounds total). Keep the rounds stacked on lightly floured paper in the fridge while you work through them to prevent drying out.

Step 9: Preheat Oven and Assemble

Preheat your oven to 220°C (425°F), or 200°C with a fan. With the filling cold but spreadable, spoon about 3 tablespoons (55 g) onto one half of each pastry round. Spread it into a half moon shape, leaving a 1.5 cm border to seal. Top with chopped green olives and slices of hard-boiled eggs for that classic texture and surprise inside.

Step 10: Seal and Bake Your Empanadas

Brush the edges of the pastry with egg white to help seal. Fold the pastry over the filling and press edges together firmly, removing any trapped air. You can create decorative pleats for that authentic look or simply crimp edges with a fork. Place completed empanadas on baking trays, brush the tops with whisked egg yolks, and bake for 20 minutes until golden brown and crispy on the bottom.

Step 11: Serve Hot with Your Favorite Dipping Sauces

Right out of the oven, serve your warm empanadas with a variety of dipping sauces. I’m a big fan of a homemade Empanada Sauce, but ketchup, salsa, or a sriracha-ketchup mix also work beautifully. These little pockets of flavor are perfect for entertaining or a cozy night in!

Top Tip

These little golden pockets of goodness are a joy to make, but a few simple tips can take your Beef Chorizo Empanadas Recipe from great to unforgettable. Here are some pointers I've picked up along the way to ensure flaky pastry and a flavorful filling every time.

Blitzing the Chorizo: Turning the chorizo into a paste with a stick blender really intensifies the flavor and helps it meld beautifully with the beef. It’s a small step that makes a big difference.
Dough Handling: If you’re working by hand, rubbing the butter into the flour thoroughly before adding liquids is key to achieving that perfectly flaky shortcrust. I also learned chilling the dough for at least 30 minutes is essential for easy rolling and shaping.
Filling Temperature: Make sure the filling is completely cooled and spreadable before assembling. If it’s too cold and stiff, it will crack your pastry, but if it’s too warm it might melt the butter and make the dough sticky.
Sealing Edges: Brushing the pastry edges with egg white before folding really helps create a tight seal and prevents filling from leaking during baking. Plus, decorative pleats or a simple fork press add a lovely homemade touch.

How to Serve Beef Chorizo Empanadas Recipe

A close-up image shows woman's hands holding an uncooked dough pie with a smooth, light yellow surface and a twisted braided edge along one side. Below it, another similar dough pie lies flat on a baking tray, both with pale, soft textures. The background is blurred but shows more dough pieces and a white marbled surface. The photo is warm and soft, highlighting the details of the dough and the careful shaping of the edges. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Simple garnishes can elevate your empanadas presentation and flavor. Try sprinkling chopped fresh parsley or cilantro on top just before serving for a burst of color and freshness. A wedge of lime or lemon on the side adds a wonderful zing that complements the smoky chorizo and rich beef filling.

Side Dishes

These empanadas shine as an appetizer, but they’re also fantastic alongside vibrant South American-inspired sides. Consider serving with a crisp mixed green salad with avocado and a light vinaigrette to balance the richness. Roasted sweet potatoes or spicy black beans also pair beautifully for a more substantial meal. And don’t forget the dipping sauces—homemade Empanada Sauce, classic ketchup, or salsa dips add an extra layer of deliciousness.

Make Ahead and Storage

Storing Leftovers

Once baked and cooled, store leftover empanadas in an airtight container in the refrigerator for up to 3 days. This keeps them fresh and retains their flaky pastry texture. To enjoy later, simply reheat until warm and crispy.

Freezing

You can also freeze assembled but unbaked empanadas. Place them on a baking sheet lined with parchment paper and freeze until firm. Then transfer to a labeled freezer bag or container. They keep well frozen for up to 1 month. When ready to bake, thaw in the refrigerator overnight before baking as directed.

Reheating

To reheat, preheat your oven to 180°C (350°F) and place empanadas on a baking tray. Heat for 10 to 12 minutes or until warmed through and the pastry is crisp. Avoid microwaving as it can make the pastry soggy.

Frequently Asked Questions:

Can I use pre-made pastry instead of making the dough from scratch?

Absolutely! While homemade shortcrust pastry gives the best flaky texture and authentic taste, you can use store-bought pastry for convenience. Just make sure to choose a sturdy dough that can hold the filling without becoming soggy.

What type of chorizo works best for this recipe?

Try to use a fresh Spanish or Mexican chorizo, which is typically soft and packed with smoky spices. Using dried or cured chorizo is less ideal because it won’t blend into the filling as nicely after blitzing.

Can I prepare the filling and dough ahead of time?

Yes! In fact, chilling the dough for at least 30 minutes or overnight and cooling the filling fully before assembling is important for the best results. The dough can also be refrigerated for up to 2 days.

How big should I make my empanadas?

Authentic South American empanadas are usually about 15 cm (6 inches) in diameter, but you can adjust the size to suit your preference. Just remember that smaller empanadas might cook quicker, so keep an eye on the baking time.

Final Thoughts

Making these Beef Chorizo Empanadas Recipe is truly a labor of love that rewards you with warm, comforting bites bursting with bold flavors. Whether you’re sharing them at a lively dinner party or enjoying a cozy night in, their golden, flaky crusts and rich fillings never fail to impress. So roll up your sleeves, embrace the process, and savor every delicious moment—you’ll be glad you did!