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    Home » Recipes » Dinner

    Beef Chorizo Empanadas

    By Nancy Mock January 14, 2018 Updated February 9, 2022 2 Comments

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    Empanadas hand pies in a pile

    Spicy and savory, Beef Chorizo Empanadas have a hearty meat and potato filling. They're great for dinner or to warm up for a late-night snack.

    Baked empanadas with an x in the top
    → Jump to Recipe

    Hand pies, pasties, turnovers. Hot Pockets! Little hand-held meat pies have many names but they are all so delicious. (Except the Hot Pockets.) A circle of pastry holds cooked meats plus if desired potatoes, vegetables, and seasonings.

    Once baked or fried up they are a perfectly portable meal. Plus, there is always something special about ingredients tucked away in a pie crust, waiting to be discovered, devoured.

    These meat-filled pies are empanadas filled with a mixture of beef, spicy chorizo, and potato. The pastry crust holding it all together is a blend of flour and cornmeal. We had these beef-filled pies with salsa and sour cream, and they were delectable.

    Cut in half empanada showing filling

    Why you'll love this recipe

    If you can somehow keep from eating them all the night you make them, they are great to take to work or school the next day for lunch!

    The dough is made with butter. If you have lard or bacon drippings on hand, you can try adding just two tablespoons in place of the same amount of butter.

    At a supper pies class a few years ago at King Arthur Baking Company, we learned about using lard in pie crust. While doing this does add a savory, meaty flavor to the crust it can also make it rather rich and heavy, especially considering the meat awaiting you inside the crust.

    Substituting just two tablespoons gives the savory flavor without making it so rich as to be overwhelming.

    🔪 How to make Beef Chorizo Empanadas

    Step 1: Make the dough

    Lifting the edge of rolled out pie dough

    Combine flour and cornmeal, then work cold butter into the mixture to create a dough. Wrap the dough and chill it in the fridge.

    Step 2: Make the filling

    Meat and potato mixture

    Cook and dice the potato, then cook the ground beef with the chorizo. Add in the potatoes and seasonings and finish cooking. Let the filling cool slightly.

    Step 3: Make the pockets

    • Circle of dough with meat filling
    • Shaped meat pockets on a tray

    Roll out the dough and slice out circles. Place meat filling in the center of each circle, then fold the dough over. Crimp the edges to seal them shut. Chill the empanadas while you preheat the oven.

    Step 4: Bake 'em

    Rows of baked empanadas

    Brush the empanadas with egg wash and sprinkle on salt. Bake the empanadas until they're cooked through and browned.

    Then serve them while they're warm!

    Box holding baked empanadas

    The recipe for Beef Chorizo Empanadas is below, and I have a few other spicy treats, too!

    Spicy Cream Cheese Brownies
    These rich and chocolaty Spicy Cream Cheese Brownies have a fiery swirl. It's a dessert with a little heat and a lot of chocolate!
    Take me there
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    Pineapple Jalapeño Salsa (with Coconut and Lime)
    A vibrant salsa with both sweet and heat. Pineapple Jalapeño Salsa with Coconut and Lime is a delicious snack and a topping for burgers and grilled meats.
    Take me there
    Bowl of salsa with pineapple
    Taco Salad with Catalina Dressing
    It's at home on the appetizer table or as a casual dinner! Taco Salad with Catalina Dressing has loads of fresh, chopped veggies, spicy ground beef, and a sweet-spicy flavor.
    Take me there
    Image of Chopped Taco Salad in a glass bowl with Tortilla Chips

    💬 How do you like these empanadas? Leave a star rating and comment below!

    📖 Recipe

    Baked empanadas with an x in the top

    Beef Chorizo Empanadas

    Nancy Mock
    Spicy and savory, Beef Chorizo Empanadas have a hearty meat and potato filling. They're greay for dinner or to warm up for a late-night snack.
    4 from 5 votes. Tap stars to vote
    Print it! Pin This Recipe
    Prep Time 1 hour hr 10 minutes mins
    Cook Time 1 hour hr 3 minutes mins
    Chilling Time 30 minutes mins
    Total Time 2 hours hrs 43 minutes mins
    Course Dinner, Pies/Tarts, Savory Pies
    Servings 12 empanadas

    Ingredients
     
     

    Dough:

    • 1½ cups all-purpose flour, unbleached
    • 1 cup yellow cornmeal
    • ¼ teaspoon salt
    • 7 ounces butter, cold (14 tablespoons)
    • 1 cup ice water

    Filling:

    • ½ pound russet potatoes, about 1 potato, washed and peeled
    • ½ pound ground beef
    • ½ pound chorizo
    • 1 small onion, diced
    • 2 cloves garlic, minced
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper
    • 2 teaspoons chili powder
    • 1 egg
    • 1 tablespoon Maldon Sea Salt Flakes

    Instructions
     

    Make the dough:

    • In a large bowl combine the flour, cornmeal, and salt. Slice the butter into small ¼-inch cubes. Work these into the flour using a pastry blender until the mixture is coarse.
    • Add ice water to the mixture, a ¼ cup to start and then 1 tablespoon at a time, using a spoon to toss the mixture together after each addition: add water only until the dough is moist enough to hold together when you squeeze some in your hand.
    • Turn the dough out onto a lightly floured surface, and knead gently 4-5 times. Divide the dough in half, flatten each half slightly with the palm of your hand and wrap the disks in plastic wrap. Chill the dough disks in the fridge for 30 minutes or until firm.

    Make the filling:

    • Slice the potato into small cubes, and place them in a saucepan with just enough cold water to cover them. Bring the water to a boil, reduce the heat and cook the potatoes for about 5 minutes until they are just tender. Drain the potatoes and set them aside.
    • Place a large skillet over medium-high heat. Crumble the ground beef and chorizo into the pan, and add in the diced onion and garlic. Cook the mixture for about 7 to 10 minutes until the beef and chorizo are cooked through. Drain off the grease, then return the pan to the stove.
    • Add in ½ cup of water, the cooked potato, salt, pepper, and chili powder. Stir everything together and cook for another 3 minutes. Remove the pan from heat and set the mixture aside to cool.

    Assemble the pies:

    • Have some water ready at your work area, as well as a large parchment paper-lined baking sheet.
    • Unwrap one dough disk onto a lightly floured surface and roll out to about ⅛-inch thickness. Cut 5-inch circles out of the dough; gather and re-roll the scraps to get additional circles.
    • Spoon about 3 tablespoons of filling onto a dough circle. Dip your finger with water and moisten the entire edge of the circle. Bring the far edge of the circle towards you to meet the other edge, press the edges together firmly. Gently pull a corner and fold it in, then pull the corner created by that fold and fold it in. Repeat this along the edge of the empanada until it's sealed all around.
    • Place the empanada on the prepared baking sheet. Repeat with the remaining dough circles and filling, also using the second disk of dough from the fridge. Cover the empanadas with plastic wrap and chill them for 30 minutes.
    • Preheat the oven to 375° F. 
    • Cut vents into the tops of the chilled empanadas. Beat together the egg and ¼ cup of water. Brush this wash over the empanadas using a pastry brush. Sprinkle a little Maldon sea salt on the tops.
    • Bake the empanadas for about 30 minutes, until they are lightly browned on top. Remove them from oven and serve while warm. Leftover empanadas should be stored wrapped in the refrigerator for up to 3 days.

    Nutrition

    Serving: 1servingCalories: 351kcalCarbohydrates: 26gProtein: 10gFat: 22gSaturated Fat: 11gCholesterol: 73mgSodium: 1192mgPotassium: 213mgFiber: 2gVitamin A: 595IUVitamin C: 1.7mgCalcium: 18mgIron: 2.2mg
    Tried this recipe?Leave a comment, tell me what you think!

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    Reader Interactions

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      Recipe Rating




    1. Mock!

      January 14, 2018 at 9:31 pm

      5 stars
      Strong pictures on this post! Almost as good as the empenada filling!!

      Reply
      • Nancy Mock

        January 15, 2018 at 11:27 am

        Aw, thank you!

        Reply

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