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Lunch / Dinner

Chorizo Empanadas

These tasty bites have a kick! Chorizo Empanadas are the perfect appetizer for a holiday gathering or New Year's party — or any fun get-together. Pair these with a great dipping sauce, such as our Roasted Garlic and Bacon Dip, for more layers of flavor.

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Test Kitchen Tip

The empanadas can be made and frozen for up to 1 week. Before baking, thaw for 15 minutes, then brush with egg wash.


Preheat oven to 400°. Line 2 baking sheets with parchment.

Sauté chorizo in 1 Tbsp. oil in a skillet over medium-high heat, breaking up chunks with a spoon, until beginning to brown, about 5 minutes; transfer to a paper-towel-lined plate. Discard drippings.

Heat remaining 1 Tbsp. oil in same skillet over medium-high. Add onion and jalapeño and cook until softened, 3–5 minutes.

Stir in garlic and sauté 1 minute. Add chorizo, chipotle, cumin, and cinnamon. Off heat, add beans, scallions, raisins, and lime juice; season with salt and pepper.

Unroll 1 sheet of pie dough on a lightly-floured surface. Cut circles from dough with a 3½-inch biscuit cutter; repeat with remaining five sheets of dough, rerolling scraps once. Arrange dough rounds on prepared baking sheets.

Spoon 1 Tbsp. filling into center of each round. Fold rounds in half, pinch to seal, and crimp edges with a fork.

Combine egg and water; brush on empanadas, then sprinkle with smoked paprika. Bake empanadas until golden, 15–18 minutes.

Serve empanadas with Roasted Garlic and Bacon Dip.

Use a fork to crimp the edges of the empanadas so they stay sealed and don’t pop open during baking.

Use a fork to crimp the edges of the empanadas so they stay sealed and don’t pop open during baking.

Nutritional Facts

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