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

This beef and chorizo empanadas recipe delivers flaky pastry perfection with every bite—golden, crisp edges hugging a spiced meat filling that's impossible to resist. 💛 The secret lies in layering tender beef and smoky chorizo with aromatic spices, then encasing it in a dough that bakes to a delicate, melt-in-your-mouth texture.

I've perfected this recipe through years of testing, balancing traditional Latin techniques with modern shortcuts for home cooks.

The filling starts with ground beef and chorizo seared until deeply flavorful, then simmered with onions, garlic, and a blend of cumin, paprika, and oregano that creates layers of warmth.

For the dough, I use a simple all-purpose version (or gluten-free substitute) that stays tender yet sturdy enough to hold the filling without tearing.

The key to flaky results is chilling the dough between folds and baking until golden brown—not just for looks, but to create that satisfying contrast with the juicy filling.

What you'll end up with is a plate of empanadas that look like they came from a bustling Buenos Aires bakery: crisp at the edges, tender inside, and packed with smoky, savory flavors.

The aroma alone—spiced meat mingling with buttery pastry—will have everyone gathered around your table. Serve with a bright chimichurri or a glass of malbec for the full experience.

These empanadas reheat beautifully, making them perfect for meal prep or holiday gatherings. Whether you're baking a batch for a family dinner or prepping for a potluck, this recipe delivers restaurant-quality results with minimal fuss. Let's get started!

Ingredients for beef and chorizo empanadas

Twelve empanadas packed with spiced beef and smoky chorizo, wrapped in buttery, flaky pastry perfection.

The chorizo is non-negotiable here—Spanish chorizo has more fat and smokiness, but Mexican works too. Trader Joe's and Costco carry good quality in the freezer section. Ground beef? 80/20 fat ratio is key for juiciness—leaner cuts dry out. Look for bright red color and avoid pre-ground packages with grayish meat. The onions and garlic should be fresh: yellow onions with no sprouts, garlic cloves that smell pungent, not musty. For the spices, Penzeys or bulk bins at Whole Foods are worth it if you cook Latin often, but regular grocery store jars work fine for one recipe.

No chorizo? Substitute with Italian sausage plus 1 tsp smoked paprika—it won't be identical, but close. Running low on cumin? Dried coriander at half the amount adds brightness. The dough can be made gluten-free by swapping flour for a 1:1 GF blend (like Bob's Red Mill), but texture will be slightly less tender. For the butter, European-style (like Plugrá) has higher fat content, which gives extra flakiness. If you can't find it, regular unsalted butter works—just don't overwork the dough. The olive oil matters too: low-acid, light-flavored (like Bertolli) lets the spices shine.

Dough keeps 3 days wrapped in plastic in the fridge, or 3 months frozen between parchment paper. Filling can be prepped ahead and stored 2 days in the fridge. For make-ahead empanadas: assemble, freeze unbaked on a tray, then transfer to a bag. Bake straight from frozen (add 5-7 minutes). The filling reheats beautifully—30 seconds in the microwave or warmed through in the empanadas. Store baked empanadas in an airtight container for 4 days at room temp, or freeze for 2 months. They're even better the second day!

Step-by-step instructions for beef and chorizo empanadas

Here's how to make empanadas with a golden, flaky crust and a spiced beef-chorizo filling that melts in your mouth.

Heat a large skillet over medium-high heat and add the 1 tablespoon olive oil. Once shimmering, add the 1.5 lb ground beef and 1 lb chorizo, breaking them apart with a wooden spoon. Cook for 5-6 minutes, stirring occasionally, until the meat loses its raw color and begins to brown.

Here's where the magic happens: watch for those little crispy edges forming along the chorizo—this is where all the flavor concentrates. Once the meat is mostly cooked, add the 2 whole yellow onions and 6 cloves minced garlic. Cook for another 3-4 minutes until the onions turn translucent and the garlic releases its aroma. This step builds the foundation of your filling.

Stir in the 2 teaspoons ground cumin, 1 tablespoon smoked paprika, 1 tablespoon dried oregano, 1.5 teaspoons diamond crystal kosher salt, and 1 teaspoon black pepper. Cook for 2-3 minutes until the spices are fragrant and the filling has thickened slightly. The mixture should look moist but not soupy—this ensures your empanadas stay tender.

Real talk: don't rush this step. The spices need time to bloom and meld with the meat. If the filling seems dry, add 1-2 tablespoons of water to keep it juicy. Once fully seasoned, transfer the filling to a bowl and let it cool completely before assembling the empanadas—this prevents the butter in your dough from melting prematurely.

In a large bowl, combine the 4 cups all-purpose flour and 1.5 teaspoons diamond crystal kosher salt. Cut in the 0.5 cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. Here's the thing—keep the butter cold to ensure maximum flakiness in your empanadas.

Gradually add the 0.75 cup ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. The dough should be shaggy but hold its shape when pressed. Turn it out onto a lightly floured surface and knead just until smooth—about 2 minutes. Over-kneading develops gluten, which makes the crust tough. Wrap the dough in plastic and refrigerate for 30 minutes to relax the gluten and firm up the butter.

Preheat your oven to 375°F. On a lightly floured surface, roll the chilled dough to about ⅛-inch thickness. Cut circles using a 5-inch round cutter (or a glass), re-rolling the scraps as needed. You should get about 12 empanada circles from this dough.

Place 1 tablespoon of the cooled meat filling in the center of each circle, leaving a ½-inch border. Fold the dough over the filling to form a half-moon shape, then press the edges together firmly with a fork or your fingers to seal. Brush the tops with a little beaten egg (optional) for extra shine and crispiness. Arrange the empanadas on a parchment-lined baking sheet, seam-side up.

Bake the empanadas for 20-25 minutes until the crust is deep golden brown and puffed in spots. The filling should be bubbling slightly at the edges, indicating it's hot enough to kill any bacteria. If the tops brown too quickly, tent them loosely with foil for the last 5-10 minutes of baking.

Let the empanadas rest for 5 minutes before serving—this allows the filling to set slightly and makes them easier to handle. Serve warm with a side of chimichurri, sour cream, or spicy mayo for dipping. The contrast between the crispy, flaky crust and the tender, spiced meat filling is what makes these empanadas irresistible.

Flavor customization for this beef and chorizo empanadas

Spice Level Adjustments

Love heat? Add 1-2 teaspoons of cayenne pepper or ½ teaspoon of crushed red pepper flakes to the filling for a smoky kick. For a milder version, reduce the smoked paprika to ½ tablespoon and omit the cayenne.

I've found that Spanish chorizo already packs more heat than Mexican varieties, so adjust accordingly. 🌶️

Sweet and Smoky Twist

Balance the savory filling with a touch of sweetness by adding 1 tablespoon of brown sugar to the meat mixture. This works especially well with Mexican chorizo, which has a slightly sweeter profile.

For extra depth, stir in ½ teaspoon of cinnamon—it sounds unusual, but trust me, it complements the smoky flavors beautifully.

Cheesy Filling Upgrade

For a richer texture, fold ½ cup of shredded Monterey Jack or pepper jack cheese into the cooled filling. The cheese melts during baking, creating a gooey center that pairs perfectly with the flaky crust.

I recommend using sharp cheddar if you prefer a tangier flavor—just add it in the last minute of baking to prevent over-melting.

Herb Variations

Swap out the oregano for 1 tablespoon of fresh cilantro or thyme for a brighter, more complex flavor. If you love fresh herbs, add 2 tablespoons of chopped parsley or cilantro to the filling just before baking.

For a Mediterranean twist, replace the cumin with 1 teaspoon of dried thyme and add ½ teaspoon of dried rosemary.

Wine or Beer Infusion

Deglaze the pan with ¼ cup of dry red wine (like Cabernet Sauvignon) or stout beer after searing the meat to deepen the flavor. Simmer the liquid into the filling until mostly evaporated.

This step adds a sophisticated richness that elevates the dish—just be mindful of alcohol content if serving to kids or those avoiding alcohol.

Frequently asked questions