If you're craving bold, South American-inspired flavors wrapped in a golden, flaky crust, then you’re in the right spot! This Juicy Beef and Chorizo Empanadas Recipe captures that perfect balance of savory beef, spicy chorizo, tender potatoes, and aromatic spices that make these empanadas absolutely irresistible.

The image shows several golden-brown baked empanadas with a shiny and slightly crinkled crust, arranged closely on a white marbled baking tray. One empanada is open, revealing a filling that looks like minced meat mixed with small orange and white chunks. Around the empanadas, there are pieces of halved boiled eggs with bright orange yolks and a few green olives placed casually. At the bottom right, a white bowl sits filled with a chunky red sauce, holding one empanada partially dipped inside. The entire scene shows warm colors with a crisp texture on the empanadas and smooth boiled eggs, set against the clean white marbled background 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

Honestly, I fell in love with making these empanadas because they’re just so versatile and comforting. Plus, baking them instead of frying makes it easier to get that perfectly crisp pastry without the hassle or mess of deep frying.

Flavor-packed filling: The blend of beef and blitzed chorizo creates a juicy, deeply savory punch in every bite.
Flaky, buttery crust: A homemade shortcrust pastry that’s crisp and tender without being greasy.
Make-ahead friendly: You can prepare the filling and dough ahead, making your cooking day stress-free.
Versatile serving: Great as appetizers or a main dish and perfect paired with a variety of dipping sauces.

Ingredients & Why They Work

Before you head out for groceries, here’s a quick peek at some key ingredients and why they’re essential. Using fresh herbs and quality chorizo really lifts the flavor, and don’t skip the potatoes—they add a lovely texture and help keep the filling moist and satisfying.

Flat lay of a small mound of plain all-purpose flour, several cold unsalted butter cubes, a whole uncracked brown egg, a small white bowl of warm milk, a small white bowl with golden olive oil, half a fresh yellow onion diced finely, one whole garlic clove peeled, a mound of fresh raw beef mince, a small pile of fresh chorizo sausage pieces, a small white bowl with deep red tomato paste, a few sprigs of fresh thyme, small piles of dried oregano, ground cumin, and paprika powders, a pinch of cayenne pepper, a small white bowl of kosher salt, a small white bowl of low sodium chicken stock, a small white bowl filled with bright red tomato passata, peeled and cubed potato pieces, a small pile of finely sliced green onion, two whole uncracked hard boiled eggs with clean shells, and a small heap of roughly chopped green olives, 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 foundation of our classic shortcrust pastry for a tender, flaky texture.
Cold unsalted butter: Chilled and cubed for perfect pastry crumb formation without greasiness.
Cooking/kosher salt: Enhances every ingredient’s natural flavor without overwhelming.
Egg yolk and warm full fat milk: Combine to bind the dough just right and add richness.
Olive oil: Adds depth to the sautéed aromatics and enriches the filling.
Onion and garlic: Classic aromatics that make the filling fragrant and inviting.
Beef mince (ground beef): The hearty base protein that pairs beautifully with chorizo.
Chorizo: Blended into a paste to blend its smoky, spicy goodness throughout the filling perfectly.
Tomato paste and passata: Bring richness and slight tang to create a luscious sauce around the filling.
Fresh thyme, dried oregano, cumin, paprika, cayenne pepper: These aromatic spices build complexity and a subtle heat kick.
Low sodium chicken stock/broth: Keeps the filling juicy and moist without excess salt.
Potato: Cubed small, they add soft texture and balance the robust meat flavors.
Green onion: Adds a fresh, mild bite to brighten the filling just before cooling.
Hard boiled eggs and green olives: Classic empanada additions that add richness and briny contrast.
Eggs (separated): Egg whites used to seal, and yolks brushed on for a glossy golden finish.
Various dipping sauces: Empanada sauce, ketchup, and more—perfect for customizing your flavor 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 joys of this Juicy Beef and Chorizo Empanadas Recipe is how adaptable it is. Feel free to tweak the fillings or spices to suit your taste buds or what’s in your pantry — each variation gives these empanadas a new twist. Let’s explore some delicious options!

Swap the Meat: If you want a leaner alternative, try ground turkey or chicken instead of beef. I once made a batch with turkey and smoked paprika, and it was surprisingly satisfying and a touch lighter.
Vegetarian Version: Replace the meats with sautéed mushrooms, diced roasted sweet potatoes, and a pinch of smoked paprika for that smoky kick. Add some crumbled queso fresco for richness — perfect for meat-free nights.
Spice it Up: Love heat? Add extra cayenne pepper or some chopped jalapeños into the filling. I enjoy this especially when serving for a casual game day where bold flavors shine.
Seasonal Veggies: Swap the potatoes for butternut squash cubes in autumn, or add corn kernels in summer for a touch of sweetness and texture.
Different Pastry: If you’re short on time, try using store-bought puff pastry for an ultra flaky finish. Just note it bakes faster, so keep an eye on your empanadas in the oven.

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

The image shows golden brown baked pastries with twisted edges on a white marbled surface. One pastry is split open to reveal a filling made of dark brown cooked ground meat mixed with small light tan chunks, possibly cheese or potatoes. The pastries' surface is shiny and smooth, reflecting light, indicating a fresh glaze. There are small pieces of green herbs or scallions scattered around the pastries, adding some green color contrast. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Blitz the Chorizo for Maximum Flavor

Start by roughly chopping your chorizo into 1.5 cm pieces. Then, blitz it using a stick blender until it forms a smooth paste. This simple step really helps the smoky, spicy flavor meld perfectly into the beef filling. It creates a beautifully cohesive texture that’s far better than just chopped chorizo chunks. Plus, it cuts down cooking time slightly as the chorizo cooks evenly.

Step 2: Sauté Aromatics and Brown the Meat

Heat 1 ½ tablespoons of olive oil in a large non-stick pan over high heat. Toss in your finely chopped onion and minced garlic, cooking them for about 2 minutes until fragrant and softened. Next, add your blitzed chorizo and cook for another 2 minutes to release all those rich oils. Finally, add the beef mince and cook until there’s no pink left — stir well to break it up. Finish this step by stirring in 2 teaspoons of tomato paste and cooking for an additional minute to deepen the flavor.

Step 3: Spice It Up and Simmer with Potatoes

Add the fresh thyme, dried oregano, cumin, paprika, cayenne pepper, and salt along with ¾ cup of low sodium chicken stock and ½ cup tomato passata. Toss in the peeled potato cubes as well — these little morsels will soak up flavors perfectly. Bring everything to a gentle simmer, then reduce the heat and cook for 15 minutes, stirring every now and then. The goal here is a juicy but not watery filling with tender potatoes that add lovely texture.

Step 4: Finish the Filling and Let It Cool

Stir through the finely sliced green onions, then transfer the filling into a bowl and allow it to cool completely — about 2 hours works perfectly. This chilling step is crucial because it lets the filling stiffen enough to be spreadable, making it easier to fill each empanada without messy leaks.

Step 5: Make the Flaky Pastry Dough

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

Step 6: Chill and Shape the Dough

Turn the dough out onto a lightly floured surface and shape it into a smooth 20 cm (8 inch) log. Cut this in half, then form each half into a 2 cm thick disc. Wrap each disc tightly in cling film and chill in the fridge for at least 30 minutes — or overnight if you want to plan ahead. Chilling firms the butter and helps achieve that flaky texture when baked.

Step 7: Roll Out and Cut the Pastry Rounds

On a floured surface, roll one chilled disc to about 3 mm thickness. Use a 15 cm round cutter or bowl to cut circles of dough. Keep your cut rounds stacked on paper and covered in the fridge while working through the dough to prevent them from drying out. You should end up with about 10 to 11 rounds, perfect for making a sizeable batch.

Step 8: Fill and Seal Your Empanadas

Preheat your oven to 220°C (425°F), or 200°C if using a fan oven. Your filling should be cold but spreadable — if it’s too hard, allow it to soften a little at room temperature to avoid tearing the pastry. Spoon about 3 tablespoons (55 g) of filling onto the top half of each pastry round, spreading into a half-moon shape but leaving a 1.5 cm border. Sprinkle with chopped green olives and crumbled hard boiled eggs for that classic touch. Brush the pastry edges with lightly whisked egg white, then fold over to enclose the filling. Press the edges tightly, either by pleating, crimping with a fork, or simply pressing firmly to seal. This prevents any filling from escaping during baking.

Step 9: Bake to Golden Perfection

Place your empanadas on two baking trays and brush their tops with whisked egg yolk. Bake in the preheated oven for about 20 minutes or until they’re gloriously golden brown and crisp on the base. Keep an eye on them during the last few minutes to avoid over-browning. The result? A batch of comforting, flaky empanadas that hold juicy, flavorful fillings in every bite.

Step 10: Serve and Enjoy with Dipping Sauces

Serve your hot empanadas with your favorite dips — the homemade empanada sauce is a winner in my book, but ketchup, pink sauce, salsa dip, or a dollop of taco sauce work just as well. These empanadas are fantastic as appetizers or a satisfying main course, bringing a little festive South American flair right to your table.

Top Tip

These tips will help you master the Juicy Beef and Chorizo Empanadas Recipe with ease and get the best results every time — from perfectly flaky pastry to irresistibly flavorful filling!

Blitz the Chorizo: Transforming the chorizo into a paste really melds its spicy, smoky flavors deeply into the beef filling, making every bite rich and cohesive.
Chill the Dough Thoroughly: Don’t skip the 30-minute (or overnight) chill for your pastry discs — this step is key to achieving that tender, crisp shortcrust texture without shrinkage.
Keep Filling Cold Yet Spreadable: If the filling is too cold and stiff to work with, let it sit out a few minutes or microwave briefly just until softened; this prevents your butter in the pastry from melting prematurely.
Seal Edges with Care: Brushing egg white on the edges before sealing ensures your empanadas won’t open while baking and gives you the option to add pretty pleats or crimp marks.

How to Serve Juicy Beef and Chorizo Empanadas Recipe

The image shows a close-up of woman's hands holding a folded half-moon shaped pastry with a twisted, braided edge that is golden yellow and smooth. The pastry is thick with a soft, slightly textured dough surface. Below are more similar pastries resting on a flat surface that looks like a gray baking tray. The background is blurred, focusing attention on the woman's hands and the pastry. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh herbs like chopped parsley or coriander add a bright touch that complements the richness of the empanadas. A squeeze of lime or lemon wedges invites a zesty contrast. Don’t forget to offer some chopped green onions or even a sprinkling of smoked paprika to amplify the flavors and presentation.

Side Dishes

Serve these empanadas alongside vibrant sides such as a fresh tomato salsa, guacamole, or a simple mixed leaf salad dressed in citrus vinaigrette. For a heartier meal, try pairing them with black beans and rice or grilled vegetables to round out the South American flair.

Make Ahead and Storage

Storing Leftovers

Once cooled to room temperature, store your empanadas in an airtight container in the refrigerator for up to 3 days. Keeping them sealed well prevents the pastry from drying out while preserving that juicy, flavorful filling inside.

Freezing

You can freeze uncooked empanadas by placing them on a baking sheet lined with parchment paper, freezing until firm, then transferring to a freezer-safe bag. They keep well for up to 2 months. Bake straight from frozen, adding a few extra minutes to the baking time.

Reheating

To reheat, pop empanadas in a preheated oven at 180°C (350°F) for about 10-15 minutes until warmed through and crisp again. Avoid microwaving, which can soften the pastry and make it soggy.

Frequently Asked Questions:

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

Absolutely! Store-bought shortcrust pastry can save time and still yield delicious empanadas. Be sure to thaw it properly and keep it chilled while working to maintain flakiness.

What makes this filling juicy but not watery?

The balance of simmering time and liquids — simmering gently for 15 minutes allows the potatoes to cook and absorb flavors without excess liquid. Stirring occasionally prevents sticking and helps maintain the ideal juicy texture.

How important is chilling the dough?

Chilling the dough allows the butter to solidify, which is crucial for that flaky, tender pastry texture. It also makes the dough easier to roll and shape without sticking or tearing.

Can I make smaller empanadas?

Yes! While the authentic size is around 15 cm, you can make smaller empanadas if you prefer. Just keep the baking time the same to ensure the filling cooks through and the pastry crisps up beautifully.

Final Thoughts

Making these Juicy Beef and Chorizo Empanadas is such a rewarding kitchen experience — from mixing the vibrant filling to folding those golden pockets of goodness. They're perfect for sharing with family or friends, whether as appetizers or a satisfying main. I hope this recipe fills your home with wonderful aromas and your table with smiles. Happy baking!