Chorizo Empanadas

This empanada recipe is the easiest!  So simple, even with the homemade dough.
Chorizo and cheese empanada recipe cooked and served on a plate

I warned y’all that this would be a Mexican-y week. I totally wasn’t lying.

Our little fiesta this weekend included these amazing empanadas.

I debated just using store bought pie crusts for the dough, but I decided to tough it out and make my own dough at the last minute.

I am beyond happy that I did. The dough for these was unbelievably easy to make and the flavor and texture was just perfect. I’ve been dreaming about stuffing this dough with all kinds of delicious goodies.

These empanadas are packed withe flavor! A perfectly executed empanada recipe served on a white platter.

This time around I filled the empanadas with some spicy chorizo, potatoes, and a little bit of sharp cheddar. That’s it.

I didn’t even season the meat or potatoes. The chorizo is already so full of great flavor, that these just don’t need anything else.

I believe empanadas are more of a snack food, but I served them alongside the Chicken and Cream Cheese Stuffed Peppers, Spanish rice, homemade salsa, and guacamole and chips.

5 from 1 vote

Chorizo Empanadas

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 20 empanadas
Calories: 241 kcal

Homemade empanadas stuffed with chorizo, potatoes, and a little cheddar! So good!


For the dough:
  • 1 cup water
  • 3/4 cup butter
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons salt
  • pinch paprika
For the filling:
  • 16 ounces chorizo
  • 3 yukon potatoes peeled and diced
  • 1/2 cup grated cheddar


For the dough:
  1. Heat the water and butter together over low heat in a medium saucepan until the butter is melted. Allow to cool a few minutes, until cool enough to touch.
  2. Mix flour, salt, and paprika in a large mixing bowl, making a well in the center. Pour the butter/water mixture into the center of the flour and mix with your hands until you get a wet, oily dough. 

  3. Shape dough into a disc, wrap in plastic wrap, and refrigerate for two hours or overnight.
For the filling:
  1. Place the diced potatoes in a sauce pan with enough water to cover the potatoes by 1 inch. Bring to a boil and cook for about 10 minutes or until potatoes are fork tender.
  2. In a large skillet, cook the chorizo, breaking it up with a spatula as it cooks. When the chorizo is cooked through turn off the heat and add the potatoes to the chorizo and stir well.
  3. To assemble to empanadas, break off about 20 golf ball sized balls of dough and roll them out in a thin, flat disc about 5 inches in diameter on a lightly floured surface. 

  4. Place a few tablespoons of filling in the center of each disc of dough, sprinkle with a bit of the cheddar cheese, and fold over to make a half moon shape. Press edges firmly to seal them and crimp with a fork or your fingers. 

  5. Place empanadas on a baking sheet lined with parchment paper. Bake at 400 degrees for about 15-20 minutes or until golden brown.

Nutrition Facts
Chorizo Empanadas
Amount Per Serving (1 empanada)
Calories 241 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 7g44%
Cholesterol 38mg13%
Sodium 576mg25%
Potassium 216mg6%
Carbohydrates 16g5%
Fiber 1g4%
Protein 7g14%
Vitamin A 215IU4%
Vitamin C 2.9mg4%
Calcium 14mg1%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on should only be used as a general guideline.

adapted from Handle the Heat