Name: Crispy Beef Empanadas with Chorizo Recipe
Prep time: 3 h 45 min
Cook time: 50 min
Total time: 4 h 35 min
Cuisine: Brazilian
Ingredients: 2 1/2 cups plain/all-purpose flour; 175 g cold unsalted butter, cut into 1 cm cubes; 1 tsp cooking/kosher salt; 1 egg yolk; 1/2 cup warm full-fat milk; 1 1/2 tbsp olive oil; 1/2 onion, finely chopped; 1 garlic clove, minced; 300 g beef mince (ground beef); 120 g chorizo; 2 tsp tomato paste; 1 tsp fresh thyme, finely chopped; 1/2 tsp dried oregano; 1/2 tsp cumin; 1/2 tsp paprika; 1/4 tsp cayenne pepper; 1/4 tsp cooking/kosher salt; 3/4 cup low sodium chicken stock/broth; 1/2 cup tomato passata; 150 g potato, peeled, cut into 8 mm cubes (~1 cup); 1/3 cup green onion, finely sliced; 2 hard boiled eggs (cooked 9 minutes); 1/4 cup green olives, roughly chopped; 2 eggs, separated (yolks whisked for sealing and brushing pastry); Empanada sauce (homemade recommended); Other options: ketchup, ketchup with sriracha, pink sauce, taco sauce, salsa dip

There’s something irresistibly satisfying about biting into a golden, flaky crust filled with savory goodness, right? This Crispy Beef Empanadas with Chorizo Recipe is one of my all-time favorites—it’s packed with bold flavors and has that perfect crisp every single time.

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 Crispy Beef Empanadas with Chorizo Recipe
Top Tip
How to Serve Crispy Beef Empanadas with Chorizo Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Beef Empanadas with Chorizo Recipe

Why You'll Love This Recipe

I’m always excited to share this recipe because it brings together traditional Brazilian flavors in a way that’s approachable yet so delicious. Once you try these empanadas, they’ll quickly become your go-to snack or party hit.

Authentic Flavor: The mix of ground beef and chorizo gives these empanadas a deeply savory, slightly spicy kick.
Flaky, Crispy Pastry: The shortcrust dough bakes up golden and crisp—just like I remember from my travels.
Make-Ahead Friendly: You can prepare the dough and filling ahead, making assembly quick and stress-free.
Versatile Serving: Serve them as appetizers or make a meal by pairing with your favorite dipping sauces.

Ingredients & Why They Work

Getting the ingredients right really sets this recipe apart. When shopping, look for fresh quality beef and a flavorful, smoky chorizo — these two really define the filling. For the pastry, cold butter and warm milk create that ideal flaky texture.

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 the shortcrust pastry, essential for that tender and flaky crust.
Cold Unsalted Butter: Cold cubes are key here to ensure flakiness in the dough—you want to feel those little pockets of butter even after baking.
Cooking/Kosher Salt: Balances all the flavors, both in the dough and the filling.
Egg Yolk: Adds richness and helps bind the pastry dough perfectly.
Warm Full-Fat Milk: Softens the dough just enough and keeps it tender.
Olive Oil: For sautéing and adding subtle fruitiness to the filling.
Onion: Provides sweetness and aromatic depth when softened.
Garlic Clove: The little punch of garlicky goodness that complements beef and chorizo.
Beef Mince (Ground Beef): The hearty base of the filling.
Chorizo: I recommend blitzing it into a paste to meld flavors deeply and add smoky richness.
Tomato Paste: Intensifies the tomato flavor base in the filling.
Fresh Thyme: Adds an earthy herbal note that brightens the meat mix.
Dried Oregano, Cumin, Paprika: These spices layer in warmth and a subtle smoky flavor.
Cayenne Pepper: Just enough heat to keep things interesting without overpowering.
Low Sodium Chicken Stock/Broth: Keeps the filling juicy while controlling salt levels.
Tomato Passata: Smooth tomato base that lends a fresh, slightly sweet tang.
Potato: Cubed small to cook through evenly, it adds texture and balances the richness.
Green Onion: Mixed in at the end for a fresh, mild bite.
Hard Boiled Eggs: Chopped and folded into the filling for a traditional touch and creamy contrast.
Green Olives: Roughly chopped for bursts of briny flavor.
Eggs (Separated): Yolk used for brushing the pastry to get that glossy, golden finish; whites help seal the empanadas.
Dipping Sauces: Try homemade empanada sauce or mix it up with ketchup, sriracha blends, or salsa for exciting flavor combos.

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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 joys of making Crispy Beef Empanadas with Chorizo Recipe is how easily you can tailor them to your taste or dietary preferences. These versatile empanadas invite you to get creative in the kitchen — whether that's tweaking the filling or experimenting with your favorite dipping sauces.

Vegetarian Version: Swap the beef and chorizo for sautéed mushrooms, smoked paprika, and roasted sweet potato cubes for a hearty meat-free twist. I tried this once for a family gathering, and even devoted carnivores asked for seconds!
Spice it up: Want a bit more heat? Add an extra ¼ teaspoon of cayenne pepper or some finely chopped fresh chilli to the filling. It gives a lively kick that pairs wonderfully with the creamy potato cubes.
Cheesy Delight: Sprinkle some grated mozzarella or queso fresco inside before folding the empanadas. It melts into the filling, making each bite even more luscious and comforting.
Dipping Sauce Swap: While homemade empanada sauce is my top pick, don’t hesitate to switch it up. I love ketchup teamed with sriracha for a sweet and spicy combo, or a fresh salsa dip for a zesty punch.

Step-by-Step: How I Make Crispy Beef Empanadas with Chorizo 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: Crafting the Filling Paste

Start by roughly chopping the chorizo into 1.5 cm pieces and blitzing it with a stick blender until it forms a smooth, rich paste. This step is a game changer—it unlocks deeper flavors and ensures the chorizo melds beautifully with the beef. Then, heat olive oil in a large pan over high heat and sauté finely chopped onion and minced garlic for about 2 minutes, until fragrant and soft.

Step 2: Cooking the Meats

Add your chorizo paste to the pan, cooking it for 2 minutes to render its oils and amplify the flavor. Then incorporate the ground beef, cooking until there’s no pink left—this usually takes around 4–5 minutes. Stir in the tomato paste and cook for 1 more minute; this adds a subtle sweetness and depth to the robust filling.

Step 3: Seasoning and Simmering the Filling

Time to infuse your filling with fragrant herbs and spices. Add thyme, oregano, cumin, paprika, cayenne pepper, and salt along with the chicken stock, tomato passata, and diced potatoes. Stir everything together, bring to a gentle simmer, then reduce heat to maintain a soft bubble. Let it cook, stirring occasionally, for 15 minutes until the potatoes soften perfectly and the mixture is luscious but not watery.

Step 4: Finishing and Cooling the Filling

Off the heat, stir in finely sliced green onions for a fresh pop of flavor and crunch. Transfer the filling to a bowl and let it cool completely—this usually takes about 2 hours. Cooling is crucial because a chilled filling is easier to handle and won’t compromise the flaky pastry while assembling your empanadas.

Step 5: Preparing the Perfect Shortcrust Dough

Whisk together the egg yolk and warm milk in a small jug. In a food processor, pulse the flour, salt, and cold, cubed butter until it looks like fine crumbs with pea-sized lumps. Pour in the egg-milk mixture and pulse on low until the dough just forms a ball—this takes about 10 seconds. If you're making dough by hand, rub the butter into the flour first, then mix in the liquids and knead gently until smooth. Keep it light-handed to ensure the crust stays tender and flaky.

Step 6: Chilling and Rolling the Dough

Turn your dough out onto a lightly floured surface and shape it into a log around 20 cm long. Cut the log in half, press each half into a disc about 2 cm thick, wrap tightly in cling wrap, and refrigerate for 30 minutes or overnight. When ready, roll out one disc to 3 mm thickness and cut 15 cm rounds—using a bowl works perfectly! Stack rounds on paper and keep covered in the fridge while you finish rolling. You’ll get about 10 to 11 rounds—just right for a batch of tasty empanadas.

Step 7: Assembly—Filling and Sealing

Preheat your oven to 220°C/425°F (200°C fan). Ensure the filling is cold but spreadable—if it’s too firm, let it sit briefly at room temperature. Place about 3 tablespoons (55 g) of filling on the top half of each pastry round, spreading into a half-moon shape with a 1.5 cm border. Sprinkle chopped green olives and chopped hard-boiled egg on top for that classic touch. Brush the pastry edges with egg white to seal, then fold over and press out any air pockets. You can pleat edges, crimp with a fork, or leave them plain—the sealing just needs to be secure.

Step 8: Baking to Golden Perfection

Arrange the empanadas on two baking trays, brush their tops with whisked egg yolk for a gorgeous golden sheen, and slide them into your preheated oven. Bake for 20 minutes until the empanadas turn a lovely golden brown and the bases are crisp and flaky. The aroma filling your kitchen will be absolutely irresistible!

Step 9: Serve and Enjoy

Serve your Crispy Beef Empanadas with Chorizo hot, paired with your favorite dipping sauce. My personal favorite? A homemade empanada sauce that beautifully complements the rich, seasoned filling. But feel free to try ketchup, spicy sriracha blends, salsa, or whatever sauce speaks to you. These empanadas shine best fresh from the oven, so gather your friends or family and dig in with joy!

Top Tip

Mastering the art of making Crispy Beef Empanadas with Chorizo comes down to some thoughtful techniques and a bit of patience. These tips come from my own kitchen adventures, and they truly make a difference in flavor and texture.

Blitzing the Chorizo: Turning the chorizo into a paste before cooking helps it blend beautifully with the beef, unlocking a deep, rich flavor that you just won’t get if you simply chop it.
Cold Dough Handling: Keep your butter and dough cold to ensure a flaky, tender crust. I learned that warming the dough even slightly can make it tough – so chill that dough generously!
Filling Temperature: Let your filling cool completely before assembling. This protects the pastry from melting the butter and keeps your empanadas crisp and golden after baking.
Don’t Skimp on Size: Making 15 cm rounds gives you that authentic South American empanada experience – bigger, heartier, and perfect for delicious fillings to shine through.

How to Serve Crispy Beef Empanadas with Chorizo 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

For a simple but vibrant touch, sprinkle fresh chopped parsley or cilantro over your empanadas before serving. Thinly sliced green onions or a pinch of smoked paprika on top add a lovely pop of color and subtle flavor. A wedge of lime on the side brings a zesty brightness that balances the savory richness.

Side Dishes

Serve these empanadas alongside a crisp mixed green salad or a tangy slaw to refresh the palate. Roasted vegetables or a black bean and corn salad complement the spicy, hearty filling well. For sauces, my homemade empanada sauce is a must-try, but ketchup mixed with a little sriracha or a smooth salsa dip are great crowd-pleasers too.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, keep leftover empanadas in an airtight container in the refrigerator for up to 3 days. This will keep them nice and fresh, with the flaky pastry holding up well after a day or two.

Freezing

You can freeze assembled but unbaked empanadas! Arrange them on a baking sheet lined with parchment paper and freeze for 1–2 hours until firm. Then transfer them to a freezer-safe bag or container. Freeze for up to 2 months. When ready, bake directly from frozen, adding a few extra minutes to the bake time.

Reheating

To reheat, place empanadas on a baking tray and warm in a 180°C/350°F oven for about 10–12 minutes until the pastry crisps back up. Avoid microwaving if you want to keep that coveted crispy base!

Frequently Asked Questions:

Can I make the empanada dough ahead of time?

Absolutely! The dough can be made up to 2 days in advance and stored tightly wrapped in the refrigerator. Just remember to take it out about 30 minutes before rolling to soften slightly for easy handling.

What if my filling is too cold and hard to spread?

If your filling has chilled too much, let it sit at room temperature for a short while or gently warm it in the microwave in 20-second bursts. You want it spreadable but still cool enough to avoid melting the butter in the pastry.

Can I substitute the chorizo?

While chorizo adds a wonderful smoky flavor and juiciness, you can substitute with spicy sausage or a mix of smoked paprika and regular sausage if needed. Just remember to blitz or finely chop for best texture.

How do I get a crispy base on my empanadas?

Baking at a hot 220°C/425°F oven ensures crispiness, especially when brushed with egg yolk for a golden finish. Using a baking tray rather than a rack helps the base bake through evenly and stay crunchy.

Final Thoughts

Making these Crispy Beef Empanadas with Chorizo Recipe from scratch is such a rewarding experience — from mixing the fragrant filling to folding those perfect pastry rounds. Whether you’re serving them as an appetizer for a crowd or a satisfying main, their crispy, flaky crust and rich, spicy filling never fail to delight. I hope these empanadas bring a little warmth and joy straight from my kitchen to yours. Happy baking!