2 Chorizo Empanadas Recipe
Make 2 Chorizo Empanadas Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough
Filling
To Cook / Finish
Method
Dough
- 1
Mix dry ingredients
In a large bowl, whisk together 2.5 cups all-purpose flour and 1 tsp salt until evenly combined.
- 2
Cut in fats
Add 6 tbs cold cubed unsalted butter and 2 tbs cold vegetable shortening to the flour. Using a pastry cutter or two forks (or your fingertips), cut the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- 3
Add liquids
Whisk 1/2 cup cold water with 1 tsp white vinegar. Gradually add the liquid to the flour-fats mixture, stirring with a fork until dough begins to come together. Add a tablespoon more water if dough is too dry, but do not overhydrate.
- 4
Form and chill
Turn dough onto a lightly floured surface, knead gently just to bring it together into a smooth ball. Flatten into a disc about 1 inch thick, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (up to 2 hours).
- 5
Prep egg wash
Crack 1 egg into a small bowl, add 1 tsp water, and beat lightly. Cover and refrigerate until ready to brush empanadas.
Filling
- 6
- 7
Add vegetables and spices
Add 1/2 small finely diced yellow onion and 1 minced garlic clove and cook 2 minutes until softened. Add 1/4 small diced red bell pepper, 1/2 tsp smoked paprika, and 1/4 tsp ground cumin. Continue cooking 2–3 minutes until peppers are soft and spices fragrant.
- 8
Finish filling
Remove skillet from heat. Stir in 1 tbsp chopped fresh cilantro, 2 tbsp crumbled cotija or queso fresco (if using), 1/4 tsp salt, 1/8 tsp black pepper, and 1/2 tsp lime juice (optional). Taste and adjust seasoning. Let filling cool to room temperature (about 15 minutes) so it won’t make the dough soggy.
Assembly & Cook
- 9
Roll and cut dough
Preheat oven to 400°F (200°C) if baking, or heat a heavy skillet with 1/4 cup vegetable oil to 350°F (175°C) for shallow frying. Lightly flour a work surface. Divide chilled dough into 6 equal pieces for small empanadas or 4 pieces for large; for this recipe make 2 large empanadas — divide into 2 equal portions. Roll each portion to a circle about 7–8 inches (for large) or 5–6 inches (for small) in diameter and about 1/8 inch thick.
- 10
Portion filling
Place about 3/4 to 1 cup (for large) or 2–3 tbsp (for small) of the cooled chorizo filling onto one half of each dough circle, leaving a 1/2-inch border.
- 11
- 12
Finish and cook — Baking option
If baking: transfer empanadas to a baking sheet lined with parchment. Brush tops with egg wash. Cut a small slit in the top of each to vent steam. Bake in the preheated 400°F (200°C) oven for 18–22 minutes, until golden brown. Let rest 5 minutes before serving.
- 13
Finish and cook — Shallow frying option
If frying: carefully add empanadas to the skillet with oil (do not overcrowd). Fry 2–3 minutes per side, until deep golden and crisp. Transfer to a paper-towel-lined plate to drain. If desired, finish in a 350°F (175°C) oven for 3–5 minutes to ensure the center is hot.
- 14
Serve
Serve warm with hot sauce, salsa verde, or chopped cilantro and lime wedges. Empanadas can be kept in a covered container at room temperature for a few hours or refrigerated up to 2 days; reheat in a 350°F oven until warmed through.