Beef and Chorizo Empanadas with Smoked Paprika
Crispy golden empanadas filled with seasoned beef and chorizo sausage, these handheld pastries deliver bold Spanish and Latin American flavors in every bite. The buttery, flaky pastry encases a savory filling of ground beef, spiced chorizo, caramelized onion, fresh coriander and parsley, warming cumin, and smoky paprika balanced with tomato. The combination of crispy exterior and moist, aromatic filling makes them perfect for appetizers, packed lunches, or casual entertaining. This version uses simple pantry ingredients and straightforward technique—no special equipment needed. The filling is cooked before assembly, ensuring even seasoning and proper doneness. Serve warm or at room temperature with hot sauce, sour cream, or chimichurri for dipping.
Ingredients
- 3 ¼ cups all-purpose flour
- 15 tbsp butter, chilled and choppedlard1:1fatneutraldairy-free
produces equally flaky pastry, traditional in some empanada versions
Full guide → - 2 eggs, beaten
- 3 ½ oz cooking chorizo sausagespicy Italian sausage1:1porkspice
similar texture and heat, slightly different flavor profile
- 11 oz beef mince
- 1 onion, chopped
- coriander, finely chopped, from a small pack
- parsley, finely chopped, from a small pack
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 1 tsp chilli flakes
- 2 tbsp tomato puréetomato paste1:1tomatoconcentrated
slightly more intense; reduce quantity to 1.5 tbsp if substituting
- 1 tsp salt
- 7 tbsp cold water
Instructions
- 1
Combine flour and salt in a bowl, add chopped butter, and rub with fingertips until the mixture resembles breadcrumbs.
- 2
Add beaten eggs and cold water, mix until dough forms, turn onto a floured surface, and knead until soft and smooth.
- 3
Wrap dough in cling film and refrigerate for 20 minutes.
- 4
Remove chorizo from casing and combine with beef mince, onion, coriander, parsley, paprika, cumin, and chilli flakes in a bowl.
- 5
Cook the filling mixture in a frying pan over medium heat for 2 minutes, then add tomato purée and continue cooking for 7-10 minutes until cooked through.
- 6
Remove filling from heat and cool completely.
- 7
Preheat oven to 350°F or 325°F fan.
- 8
Divide dough into four portions and roll each into a thin sheet.
- 9
Cut discs using a 4" biscuit cutter, place 1 tsp filling in the centre of each disc, wet the edges, fold in half, and crimp with a fork to seal.
- 10
Arrange on a lined baking tray, brush with beaten egg, and bake for 20 minutes.
- 11
Cool for 5 minutes before serving.
Tips
Keep all pastry ingredients cold before mixing—chilled butter creates steam pockets during baking, resulting in flaky layers. Chill the dough thoroughly; this prevents shrinking and makes rolling easier.
Cool the filling completely before filling empanadas; warm filling will soften the pastry and cause leaks during baking. Prepare filling while dough rests for timing convenience.
Brush generously with beaten egg for a glossy, evenly golden crust. Crimp edges firmly with a fork to seal properly and prevent filling from escaping during baking.
Good to Know
Empanadas keep in an airtight container in the refrigerator for up to 3 days. Reheat in a 160C oven for 10-12 minutes or until warmed through. Do not store at room temperature for more than 2 hours.
Prepare the filling and dough up to 1 day ahead; store separately in the refrigerator. Assemble and freeze uncooked empanadas on a tray, then transfer to a freezer bag for up to 1 month. Bake directly from frozen, adding 5-8 minutes to baking time.
Serve warm or at room temperature with sour cream, hot sauce, chimichurri, or fresh lime wedges. Pair with a simple green salad or rice for a complete meal. Excellent for parties, picnics, or as a substantial snack.
Common Mistakes
Use warm water or melted butter to avoid tough pastry; cold ingredients are essential for flaky texture.
Skip thorough cooling of filling to avoid soggy pastry; hot filling will soften the dough before it bakes.
Overfill the discs to prevent proper sealing; too much filling bursts during cooking.
Substitutions
Dairy-Free Swaps
produces equally flaky pastry, traditional in some empanada versions
Full guide →General Alternatives
similar texture and heat, slightly different flavor profile
slightly more intense; reduce quantity to 1.5 tbsp if substituting
Full guide →FAQ
Can I make empanadas ahead and freeze them?
Yes. Assemble uncooked empanadas, freeze on a tray until solid, then transfer to a freezer bag for up to 1 month. Bake directly from frozen, adding 5-8 minutes to the baking time. They taste best baked fresh but can be stored cooked and reheated.
What if I don't have a 10cm biscuit cutter?
Use a glass, small bowl, or any round cutter approximately the same size. The disc size can vary slightly; just ensure the filling-to-pastry ratio stays balanced and edges can be sealed properly with a fork.
How long do baked empanadas keep at room temperature?
Do not leave empanadas at room temperature for more than 2 hours. They are best served warm or within 1 hour of baking. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently.