Empanadas are little pockets of flaky pastry filled with delicious fillings. In this mouthwatering recipe, we're spicing it up with our Spicy Chorizo Empanadas. A flaky crust and a chorizo filling combine to create a truly outstanding empanada that is easy to make.
There are a many different kinds of empanadas in Texas. Some of them are savory and some are sweet. These hearty chorizo empanadas are full of flavor and make a great snack or a full meal.
This was inspired by my other recipe for Carnitas Empanadas.
Ingredients
- Crust
- Masa harina
- Kosher salt
- Baking powder
- Water
- Lard
- Filling
- Olive oil
- Chorizo
- White onion
- Garlic cloves
- Black olives
- Fresh cilantro
- Jack cheese
- Ground cumin
- Black pepper
- Kosher salt
- Vegetable oil for frying
See recipe card for quantities.
Instructions
Make the Empanada Crust
Mix the masa and water in the bowl of a stand mixer using the paddle attachment. Next, add the lard and baking powder and continue to mix until well combined. The lard will give the mixture a light and airy consistency. Let it stand 10 minutes.
Prepare the Empanada Filling
Heat the olive oil in a large skillet on medium low heat. Add the chorizo and cook until done, about 8 minutes. Next, move the chorizo over to the side of the pan and add the onion and cook until the onion softens, about 4 minutes. Add the garlic and cook 1 minute. Do not let the garlic burn.
It can be difficult to tell visually when chorizo is done since it does not turn brown like ground meat. Cook it for 8 minutes and it will be fine.
Use a slotted spoon to remove the chorizo, onion and garlic mixture and place it in a bowl lined with paper towels and allow to drain for a minute or two. The chorizo can release a lot of grease and this step keeps the grease out of the empanadas. Remove the paper towels then add the black olives, cilantro, cheese, cumin, pepper and salt and stir well.
Form the Masa
Prepare a tortilla press by cutting the top and sides off of a quart size baggie then lightly spray the inside of the baggie with cooking spray and place on the tortilla press. Add ¼ cup of the masa mixture between the lightly oiled baggie layers and lightly press. Rotate 180 degrees and lightly press again. Do NOT over press, you are not making tortillas. The finished empanada dough should be about 5” in diameter and ⅛” thick. Alternatively, use a rolling pin to roll out the dough. Pre-cut 8 inch round pieces of parchment are available online and work better than oiled baggies and you don't have to oil the parchment.
Fill and Fry
Place the flattened empanada discs on a small piece of wax paper or parchment paper. Then, add a scant ¼ cup of the chorizo filling to the lower third of the dough and lightly moisten the outer ½" of dough with a little water. The empanadas will form a tighter seal if the edges of the dough are moist.
Using the wax or parchment paper, gently fold the dough over itself into a half-moon shape. Lightly press the edges together to seal. Use the tines of a fork to gently seal edges together if you have trouble forming a seal.
Add 2 inches of vegetable oil to a large pot. Heat oil over medium-high heat to 350°F. Drop the sealed empanadas into the hot oil and cook for 4 minutes. Then, flip them over and cook for another four minutes. They should be golden brown on both sides. Drain on paper towels for 30 seconds. Serve hot with your favorite salsa and sour cream.
Variations
There is an endless variety of fillings for these little meat pies. Experiment with a different meat filling like seasoned ground pork, ground beef or shredded meats. For another option, try making these Carnitas Empanadas.
Storage
Store leftover empanadas in an airtight container in the refrigerator for up to 3 days. Reheat in a 275°F oven for 10-12 minutes.
Top Tip
If you are making empanadas for the first time, consider buying an empanada press. They are easily available online and can make the job of forming and sealing the empanadas a little easier.
Conclusion
Crispy Chorizo Empanadas are the perfect addition to your recipe book. The combination of flaky pastry and flavorful chorizo filling makes a perfect appetizer. These little guys are always a hit. Enjoy!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this recipe.
📖 Recipe
Chorizo Empanadas Recipe
Ingredients
Method
- Heat 1 ½ inches of canola oil in a deep pot over medium heat to 350 degrees. Mix the masa and water in the bowl of a stand mixer using the paddle attachment. Next, add the lard and baking powder and continue to mix until well combined. The mixture should be light and airy. Let it stand 10 minutes.
- Meanwhile, heat the olive oil in a large skillet on medium low heat. Add the chorizo to the skillet and cook until done, about 8 minutes. Move the chorizo over to the side of the pan and add the onion. Cook until the onion softens, about 4 minutes. Add the garlic and cook 1 minute. Be careful to not let the garlic burn.
- Use a slotted spoon to remove the chorizo, onion and garlic mixture and place it in a bowl lined with paper towels and allow to drain for a minute or two. It can be greasy and this step keeps the grease out of the empanadas. Add the black olives, cilantro, cheese, cumin, pepper and salt and stir well.
- Prepare a tortilla press by cutting the top and sides off of a quart size baggie. Lightly spray the inside of the baggie with cooking spray and place on the tortilla press. Add ¼ cup of the masa mixture between the lightly oiled baggie layers and lightly press. Rotate 180 degrees and lightly press again. Do NOT over press as in making tortillas. The finished empanada dough should be about 5” in diameter and ⅛” thick.
- Place the flattened dough on a small piece of wax paper or parchment paper. Add a scant ¼ cup of the chorizo filling to the lower third of the dough. Lightly moisten the outer ½" of dough with a little water. Using the wax or parchment paper, gently fold the dough over itself and lightly press the edges together to seal. Use a fork to gently press the edges together if you have trouble forming a seal. Drop the sealed empanadas into the hot oil and cook for 4 minutes. Flip over and cook another four minutes. Drain on paper towels for 30 seconds. Serve hot with your favorite salsa and sour cream.
- Heat vegetable oil in a large pot over medium high heat to 350°F. Use an instant read thermometer to measure the temperature of the oil. If too hot, the outside of the empanadas will burn. If too cool, they will get mushy.
- Drop the sealed empanadas into the hot oil and cook for 4 minutes. Flip over and cook another four minutes. Drain on paper towels for 30 seconds. Serve hot with your favorite salsa and sour cream.
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