Beef and Chorizo Empanadas

By Susan Palmer
These baked empanadas are filled with a slightly spiced beef and chorizo picadillo filling that make them perfect for game day or holiday entertaining.
  • Prep: 30
  • Cook: 60


  • bell pepper
  • canned tomato sauce
  • cold cream cheese
  • Cold unsalted butter
  • Dried Oregano
  • Dry White Wine
  • egg + 1 teaspoon water
  • For the dough:
  • For the filling:
  • fresh chorizo
  • garlic cloves
  • Ground Beef
  • ground cumin
  • Ice Water
  • jar Manzanilla Olives with Pimentos
  • kosher salt
  • Raisins
  • Salt
  • tomato paste
  • Unbleached all-purpose flour
  • Yellow onion


  1. In the bowl of your food processor, place the flour, salt and butter and pulse until it resembles coarse meal.
  2. Add the cream cheese and pulse 3-4 more times or until the dough is combined.
  3. With the food processor running, dribble the water, 1 tablespoon at a time from the top. When the dough starts to come together you've added enough water.
  4. Pour the dough out onto a lightly floured surface and gently knead it into a disc.
  5. Wrap in plastic wrap and refrigerate for at least 30 minutes - dough can be made ahead of time.
  6. Using a 12-inch deep skillet over medium heat, drizzle about 1 tablespoon avocado or grape seed oil and add the diced onions. Sauté for about 3-4 minutes and then add the diced green peppers. Continue to sauté until the onions and peppers start to soften, about another 5 minutes and then add the garlic to cook for 30 seconds.
  7. Stir in the tomato paste to the mixture and then the ground beef and chorizo. Use a wooden spoon to break up the beef and chorizo into small pieces. Season with the salt, cumin powder and dried oregano.
  8. Cook the meat until it’s browned and no longer pink thorough, about 15 minutes, stirring thorough to break up any large chunks. Once the meat is cooked through, drain any excess grease.
  9. Pour in the white wine, tomato sauce, chopped olives and raisins. Bring the sauce to a simmer and then cover. Cook for about 10 minutes or until the sauce has thickened. Remove from the heat.
  10. While the sauce is thickening, begin to roll out the dough for the empanadas. Remove the dough from the refrigerator and break off about half. Leave the half you are not using in the refrigerator.
  11. On a well floured surface, roll the dough out to about 1/8 to ¼ inch thickness and using a 4.5 inch round cutter, cut out circles. Place the scrapes aside.
  12. Heat your oven to 400°
  13. Place a heaping tablespoon in the center of each round and fold in half. Use a fork dipped in the egg wash to crimp the empanadas closed. Transfer to the cookie sheet. Continue to with the remaining dough.
  14. Once all the empanadas are filled, brush with egg wash and bake for 20 minutes or until the empanadas are golden brown. Let cool for 10-15 minutes before serving. Makes about 20 small empanadas.
  15. There will be leftover picadillo filling that can be used for an additional meal served over rice or you can double the amount of empanada dough to make more for a large crowd.