Chorizo Empanadas Recipe
Make Chorizo Empanadas Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Assembly & Finish
Method
Dough
- 1
Mix dry ingredients
In a large bowl, whisk together 3 cups all-purpose flour and 1 tsp salt until evenly combined.
- 2
Cut in fats
Add the 6 tbs cold cubed unsalted butter and 2 tbs cold vegetable shortening (if using) to the flour. Use a pastry cutter, two knives, or your fingertips to cut the fats into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
- 3
Add wet ingredients
In a small bowl, beat 1 egg with 1 tsp vinegar and 3 tbs ice water. Drizzle into the flour-fats mixture a tablespoon at a time, tossing gently with a fork until the dough just comes together. You may not need all the water; dough should be cohesive but not sticky.
- 4
Form and chill
Turn the dough onto a lightly floured surface and gently bring it together into a disk. Flatten into a 1-inch thick disk, wrap tightly in plastic wrap, and refrigerate at least 30 minutes (up to 2 hours) to relax the gluten and firm the fats.
Filling
- 5
Prepare ingredients
While dough chills, remove chorizo from casings if necessary and crumble into pieces. Finely dice the onion and red bell pepper, mince the garlic, chop the olives (if using), and measure spices and tomato paste.
- 6
Cook aromatics
Heat 1 tbs olive oil in a skillet over medium heat. Add the diced onion and a pinch of salt; cook 4–5 minutes until softened and translucent. Add the diced red bell pepper and cook 3 more minutes until softened.
- 7
- 8
Season and finish filling
Add 2 minced garlic cloves, 1 tsp smoked paprika, 1 tsp ground cumin, and 1 tbs tomato paste. Cook 1–2 minutes until fragrant. Stir in 2 tbs chopped cilantro, 2 tbs chopped green olives (optional), 1 tbsp lime juice, and season with 1 tsp salt and 1 tsp black pepper. Taste and adjust seasoning. Remove from heat and let cool to at least room temperature before assembling (about 20 minutes).
Assembly & Finish
- 9
Prep dough and preheat
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly brush with 1 tbs vegetable oil (or use a silicone mat). On a lightly floured surface, roll the chilled dough to about 1/8-inch thickness. Use a 4.5- to 5-inch round cutter (or a bowl) to cut circles; re-roll scraps as needed.
- 10
- 11
Seal and crimp
Fold the dough over the filling to form a half-moon. Press edges to seal, then crimp with a fork or fold the edge over itself (repulgue) for a decorative seal. Make a small 1/4-inch vent slit in the top of each empanada to allow steam to escape.
- 12
- 13
Bake
Arrange empanadas on the prepared baking sheet about 1 inch apart. Bake in the preheated 400°F (200°C) oven for 18–22 minutes, or until the pastry is golden brown and crisp. Rotate the pan halfway through baking for even color.
- 14
Cool and serve
Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm with chimichurri, salsa verde, or lime wedges.