If you’re craving a savory snack that’s crispy, flaky, and bursting with flavor, you’re going to love this Juicy Beef and Chorizo Empanadas Recipe. It blends rich ground beef and spicy chorizo in an irresistibly flaky homemade pastry—perfect for sharing or indulging all by yourself!

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

Why You'll Love This Recipe

I honestly can’t get enough of these empanadas — every bite is a perfect balance of juicy meatiness, smoky heat, and that buttery, flaky crust that just melts in your mouth. They’re as great for a casual family dinner as they are impressively delicious for entertaining guests.

Flavor-packed filling: The combo of minced beef and blitzed chorizo creates a juicy, savory center with a little kick.
Homemade shortcrust pastry: It’s flaky, buttery, and just the right texture to hold all that filling.
Versatile serving options: Great as appetizers, snacks, or even a main dish with your favorite dipping sauces.
Authentic South American influence: The spices and techniques bring a true taste of Brazilian and South American cuisine into your kitchen.

Ingredients & Why They Work

Before we dive in, here’s a quick rundown of the ingredients. I always recommend using fresh spices and quality cuts of beef and chorizo — it makes a world of difference. Also, remember that the homemade shortcrust pastry is key to getting that perfect golden crisp.

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; plain flour ensures a tender yet sturdy dough.
Cold unsalted butter: Cubed and cold to create flaky layers in the pastry.
Cooking/kosher salt: Balances and enhances all the flavors in the dough and filling.
Egg yolk: Adds richness and moisture to the dough and is also used for brushing the empanadas for a golden finish.
Warm full fat milk: Helps bind the dough together with a soft texture.
Olive oil: For sautéing the aromatics and enriching the filling with subtle fruitiness.
Onion: Finely chopped to add sweetness and depth to the filling.
Garlic clove: Minced for savory warmth and aroma.
Beef mince (ground beef): The hearty, meaty base that makes these empanadas so satisfying.
Chorizo: Blitzed into a paste to meld flavor seamlessly with beef and add that characteristic spicy smokiness.
Tomato paste: Provides concentrated tomato flavor and a slight tang.
Fresh thyme: Adds subtle herbaceous notes that brighten the filling.
Dried oregano: Complements the thyme with an earthy aroma.
Cumin: Brings a warm, slightly nutty flavor essential to traditional empanada spice profiles.
Paprika: Adds a smoky sweetness and vibrant color.
Cayenne pepper: Gives just a touch of heat without overwhelming the other spices.
Low sodium chicken stock/broth: Keeps the filling juicy while controlling salt levels.
Tomato passata: Smooth tomato sauce that enriches the filling’s moisture and flavor.
Potato: Cubed to add body and a comforting texture contrast within the filling.
Green onion: Thinly sliced and stirred in last for freshness and mild bite.
Hard boiled eggs: Chopped and sprinkled into the filling for richness and a delightful textural surprise.
Green olives: Roughly chopped to add briny sharpness that cuts through the richness.
Eggs (separated): Whisked yolks and whites used for sealing and brushing the pastry to achieve that shiny, golden look.
Dipping sauces: From classic empanada sauce to spicy sriracha-ketchup or salsa dip, they 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

The beauty of this Juicy Beef and Chorizo Empanadas Recipe is how adaptable it is to your tastes and pantry. Don’t hesitate to experiment with fillings, spice levels, or even dipping sauces to make it truly your own!

Vegetarian variation: Swap the beef and chorizo for a mix of sautéed mushrooms, smoked paprika, and cooked lentils to maintain that hearty, savory umami. I tried this for Meatless Monday and loved how the spices still shone through beautifully.
Spice it up: If you prefer more heat, increase the cayenne pepper to ½ teaspoon or add finely chopped fresh chili to the filling. Adding a splash of hot sauce to your dipping salsa can also amp up the kick!
Seasonal twist: In autumn, I like adding roasted butternut pumpkin cubes instead of potatoes—just roast them beforehand to keep the filling moist and flavorful.
Gluten-free option: Use a gluten-free flour blend for the pastry, and chill the dough well to help it hold together. It’s a little trickier to work with but so worth it for gluten-free friends!
Make ahead and freeze: Assemble unbaked empanadas and freeze them on trays, then transfer to bags once firm. Bake from frozen, adding a few extra minutes, for a convenient anytime snack.

Step-by-Step: How I Make Juicy Beef and 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: Blitz the Chorizo to a Flavorful Paste

Start by roughly chopping the chorizo into 1.5 cm pieces, then blitz it using a stick blender until it forms a paste. This little trick intensifies the flavor and helps the chorizo meld seamlessly with the minced beef. The paste-like texture ensures every bite bursts with that smoky, spicy goodness—trust me, it makes all the difference!

Step 2: Sauté Onions and Garlic Until Fragrant

Heat 1 ½ tablespoons of olive oil in a large non-stick pan over high heat. Toss in the finely chopped onion and minced garlic, cooking for about 2 minutes. You'll know this step is ready when the aroma fills your kitchen and the onions soften just enough but haven't browned.

Step 3: Cook the Meats and Tomato Paste

Add the blitzed chorizo to the pan and cook for 2 minutes, allowing the oils to release their rich flavor. Then, stir in the minced beef and cook until it's no longer pink, breaking up any lumps with a wooden spoon. Finally, mix in 2 teaspoons of tomato paste and cook for another minute to deepen the base flavor.

Step 4: Combine Spices, Potatoes, and Liquids

Stir in fresh thyme, oregano, cumin, paprika, cayenne pepper, and salt. Pour in ¾ cup low sodium chicken stock and ½ cup tomato passata, then add the cubed potatoes. Mix everything well so the spices and liquids coat the mixture, setting you up for a juicy, rich filling.

Step 5: Simmer Until Juicy and Tender

Bring the filling to a gentle simmer, then lower the heat to keep it bubbling softly. Let it cook for 15 minutes, stirring occasionally. You'll want the potatoes tender but intact, and the filling moist but not watery—this balance is key for that signature juicy empanada bite.

Step 6: Cool Filling and Stir in Fresh Green Onion

Once cooked, fold in the finely sliced green onion, then transfer the filling to a bowl. Let it cool completely—usually about 2 hours at room temperature—so it firms up enough for easy handling when assembling the empanadas.

Step 7: Prepare the Shortcrust Pastry Dough

Whisk the warm full-fat milk with one egg yolk in a small jug. Pulse flour, salt, and cold butter cubes in a food processor until you get fine crumbs, no bigger than peas. Add the egg-milk mixture and blitz on low speed just until the dough comes together in a ball—about 10 seconds. If making by hand, rub the butter into the flour, stir in milk mix with a spoon, then knead gently until smooth.

Step 8: Chill Dough for Perfect Texture

Turn the dough onto a lightly floured surface and form a smooth log about 20 cm long. Cut in half and flatten each piece into 2 cm thick discs. Wrap with cling film and refrigerate for at least 30 minutes—or overnight if you want to prepare ahead. This chilling helps the butter firm up for that wonderfully flaky pastry.

Step 9: Roll Out and Cut Pastry Rounds

Roll one chilled dough disc on a floured surface to a 3 mm thickness. Cut out 15 cm rounds using a bowl or cutter. Keep the rounds stacked on paper in the fridge while working through the second disc. You should get 10 to 11 rounds—perfect for a gathering or to enjoy leftovers later!

Step 10: Preheat Oven to 220°C (425°F)

Set your oven to 220°C (425°F), or 200°C fan forced, so it's hot and ready to give your empanadas that irresistible golden crispness.

Step 11: Assemble Empanadas with Filling, Olives, and Egg

Make sure your filling is cold but still spreadable. Spoon about 3 tablespoons (55 g) of filling onto the top half of each pastry round, spreading it in a half-moon shape and leaving a 1.5 cm border. Sprinkle roughly chopped green olives and chopped hard boiled egg over the filling for an extra pop of flavor and texture.

Step 12: Seal Empanadas and Prepare for Baking

Brush the pastry edges with egg white to help them stick. Fold over the pastry to enclose the filling, pressing well to remove any air pockets and seal tight. You can pleat the edges for a classic look, crimp with a fork, or simply press flat—whatever feels fun to you. Place them on baking trays and brush the tops with whisked egg yolks for that beautiful golden finish.

Step 13: Bake Until Golden and Crispy

Bake your empanadas for 20 minutes, until they’re golden brown all over and crispy on the base. The aroma while they bake is absolutely mouthwatering—hard to resist!

Step 14: Serve Hot with Your Favorite Dipping Sauces

Serve these warm, flaky empanadas with your choice of dipping sauces. I’m a big fan of homemade empanada sauce for that authentic touch, but ketchup, salsa, or a zesty pink sauce all pair perfectly. Enjoy the satisfying juicy bite, and watch them disappear fast at your next gathering!

Top Tip

These tips have come from not only carefully testing the recipe but also from little moments of trial and error that taught me how to get that perfectly juicy, flavorful filling and flaky crust every time.

Chill the Filling: Always make sure the filling has completely cooled—about 2 hours. Wrapping with hot filling can make the pastry soggy or cause it to tear during sealing.
Blitzing the Chorizo: Using a stick blender to blitz the chorizo into a paste blends flavor beautifully with the beef and improves texture far better than just chopping.
Dough Thickness Matters: Roll your dough to about 3 mm thickness — thick enough to hold the filling but thin enough to bake crisp and golden without being doughy.
Seal with Care: Brush those edges with egg white before folding to ensure a tight seal that won't open or leak during baking. Pleating or crimping is optional but adds charm!

How to Serve Juicy Beef and 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

To elevate your Juicy Beef and Chorizo Empanadas, garnish with freshly chopped green onion, a sprinkle of chopped green olives for a briny contrast, or a dash of smoked paprika to echo the filling’s spices. A squeeze of fresh lime or a sprinkle of chopped parsley can add a fresh brightness when serving.

Side Dishes

These empanadas pair wonderfully with a range of sides: a crisp green salad with a zesty vinaigrette, roasted peppers, or a lightly dressed slaw. For a heartier meal, consider serving with Spanish rice, black beans, or even a tangy chimichurri sauce on the side.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store leftover empanadas in an airtight container in the refrigerator for up to 3 days. Keeping them crisp can be tricky, so reheat in the oven to maintain that delicious flakiness.

Freezing

You can freeze uncooked empanadas after assembling them. Place them flat on a baking tray lined with parchment paper, freeze until solid, then transfer to a sealed freezer bag or container for up to 2 months. When ready, bake directly from frozen, just add a few extra minutes to the baking time.

Reheating

Reheat refrigerated empanadas in a preheated oven at 180°C (350°F) for 10-15 minutes until warmed through and crisp. Avoid microwaving if you want to keep the pastry crunchy.

Frequently Asked Questions:

Can I use store-bought pastry instead of making the shortcrust dough?

Absolutely! While homemade shortcrust pastry adds that extra flakiness and buttery flavor, good quality store-bought shortcrust or puff pastry can work in a pinch. Just adjust baking times if needed to ensure the crust cooks through.

What type of chorizo is best for this recipe?

Use fresh Spanish or Mexican chorizo that's uncooked and easily blended. Avoid cured or smoked chorizos as their texture and salt content differ, which can affect the filling balance.

Can I make these empanadas vegetarian?

Yes! Substitute the beef and chorizo with sautéed mushrooms, lentils, or a spiced mix of vegetables like peppers and potatoes. Just adjust the seasoning and cooking times accordingly.

How can I tell when the empanadas are done baking?

Look for a golden brown color all over with a crispy base. The 20-minute bake time at 220°C (425°F) usually achieves this perfectly. If your oven runs hot or the empanadas are smaller, watch closely to avoid burning.

Final Thoughts

Making these Juicy Beef and Chorizo Empanadas from scratch is a true labor of love—and every step, from blitzing that chorizo to rolling the dough just right, really pays off in flavor and texture. Whether you’re serving them up as a crowd-pleasing appetizer or a satisfying main, they bring a warm, vibrant taste of South America straight to your table. I hope this recipe becomes one of your kitchen favorites as it has mine! Happy baking and buen provecho!