CategoryAppetizers, Bites/Snacks, Meat, Pork
These Mini Chorizo Empanadas are a savory, bite-sized twist on the classic Latin American dish. Featuring a crispy, flaky pastry filled with spiced chorizo, cheese, and onions, they are perfect for appetizers, parties, or game nights. Served with a side of fresh salsa or chimichurri sauce, these mini empanadas deliver a burst of flavor in every bite.
(Makes 12-15 Mini Empanadas)
For the Dough
2 cups (250g) all-purpose flour
½ tsp salt
½ tsp baking powder
½ cup (115g) cold unsalted butter, diced
1 egg
¼ cup (60ml) cold water
1 tsp white vinegar
For the Filling
8 oz (225g) fresh chorizo, casings removed
1 small onion, finely chopped
1 clove garlic, minced
½ tsp smoked paprika
¼ tsp ground cumin
¼ tsp black pepper
¼ cup (30g) shredded cheddar or Monterey Jack cheese
1 tbsp fresh cilantro, chopped
1 tbsp olive oil
For Assembly
1 egg yolk + 1 tablespoon water (for egg wash)
Extra cilantro for garnish
Lime wedges (for serving, optional)
Make the Empanada Dough
1
- Combine dry ingredients: In a large bowl, whisk together the flour, salt, and baking powder.
- Cut in the butter: Add the cold diced butter and mix with your hands or a pastry cutter until the mixture resembles coarse crumbs.
- Add wet ingredients: Stir in the egg, cold water, and vinegar, and knead the dough until smooth.
- Chill the dough: Wrap in plastic wrap and refrigerate for 30 minutes.
Prepare the Chorizo Filling
2
- Heat olive oil in a pan over medium heat.
- Sauté onions and garlic for 2 minutes until softened.
- Add the chorizo, breaking it up with a spoon, and cook for 5 minutes until browned.
- Season with smoked paprika, cumin, and black pepper.
- Remove from heat and mix in the shredded cheese and chopped cilantro.
- Let the filling cool before assembling the empanadas.
Assemble the Mini Empanadas
3
- Preheat the oven to 375°F (190°C).
- Roll out the chilled dough on a floured surface to 1/8-inch thickness.
- Cut out small circles using a 3-inch round cutter.
- Spoon 1 teaspoon of chorizo filling onto one side of each dough circle.
- Fold the dough over to form a half-moon shape.
- Seal the edges by pressing with a fork or crimping by hand.
Bake the Empanadas
4
- Brush each empanada with egg wash to give it a golden crust.
- Place on a parchment-lined baking sheet.
- Bake for 20-25 minutes or until golden brown.
- Let cool slightly before serving.
Serve and Enjoy
5
- Arrange the mini empanadas on a serving platter.
- Garnish with fresh cilantro and lime wedges.
- Serve with chimichurri, salsa, or a spicy dipping sauce.
Pro Tips
6
- For extra crispy empanadas: Brush the tops with a bit of melted butter after baking.
- For a spicier filling: Add a pinch of red pepper flakes or diced jalapeño.
- For a flakier crust: Use cold butter and chill the dough properly before rolling.
Ingredients
(Makes 12-15 Mini Empanadas)
For the Dough
2 cups (250g) all-purpose flour
½ tsp salt
½ tsp baking powder
½ cup (115g) cold unsalted butter, diced
1 egg
¼ cup (60ml) cold water
1 tsp white vinegar
For the Filling
8 oz (225g) fresh chorizo, casings removed
1 small onion, finely chopped
1 clove garlic, minced
½ tsp smoked paprika
¼ tsp ground cumin
¼ tsp black pepper
¼ cup (30g) shredded cheddar or Monterey Jack cheese
1 tbsp fresh cilantro, chopped
1 tbsp olive oil
For Assembly
1 egg yolk + 1 tablespoon water (for egg wash)
Extra cilantro for garnish
Lime wedges (for serving, optional)
Directions
Make the Empanada Dough
1
- Combine dry ingredients: In a large bowl, whisk together the flour, salt, and baking powder.
- Cut in the butter: Add the cold diced butter and mix with your hands or a pastry cutter until the mixture resembles coarse crumbs.
- Add wet ingredients: Stir in the egg, cold water, and vinegar, and knead the dough until smooth.
- Chill the dough: Wrap in plastic wrap and refrigerate for 30 minutes.
Prepare the Chorizo Filling
2
- Heat olive oil in a pan over medium heat.
- Sauté onions and garlic for 2 minutes until softened.
- Add the chorizo, breaking it up with a spoon, and cook for 5 minutes until browned.
- Season with smoked paprika, cumin, and black pepper.
- Remove from heat and mix in the shredded cheese and chopped cilantro.
- Let the filling cool before assembling the empanadas.
Assemble the Mini Empanadas
3
- Preheat the oven to 375°F (190°C).
- Roll out the chilled dough on a floured surface to 1/8-inch thickness.
- Cut out small circles using a 3-inch round cutter.
- Spoon 1 teaspoon of chorizo filling onto one side of each dough circle.
- Fold the dough over to form a half-moon shape.
- Seal the edges by pressing with a fork or crimping by hand.
Bake the Empanadas
4
- Brush each empanada with egg wash to give it a golden crust.
- Place on a parchment-lined baking sheet.
- Bake for 20-25 minutes or until golden brown.
- Let cool slightly before serving.
Serve and Enjoy
5
- Arrange the mini empanadas on a serving platter.
- Garnish with fresh cilantro and lime wedges.
- Serve with chimichurri, salsa, or a spicy dipping sauce.
Pro Tips
6
- For extra crispy empanadas: Brush the tops with a bit of melted butter after baking.
- For a spicier filling: Add a pinch of red pepper flakes or diced jalapeño.
- For a flakier crust: Use cold butter and chill the dough properly before rolling.
Notes
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