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Mini Chorizo Empanadas Recipe

Yields4 ServingsPrep Time30 minsCook Time25 minsTotal Time55 mins

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.

Mini Chorizo Empanadas

(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

 

  1. Combine dry ingredients: In a large bowl, whisk together the flour, salt, and baking powder.
  2. Cut in the butter: Add the cold diced butter and mix with your hands or a pastry cutter until the mixture resembles coarse crumbs.
  3. Add wet ingredients: Stir in the egg, cold water, and vinegar, and knead the dough until smooth.
  4. Chill the dough: Wrap in plastic wrap and refrigerate for 30 minutes.
Prepare the Chorizo Filling
2

 

  1. Heat olive oil in a pan over medium heat.
  2. Sauté onions and garlic for 2 minutes until softened.
  3. Add the chorizo, breaking it up with a spoon, and cook for 5 minutes until browned.
  4. Season with smoked paprika, cumin, and black pepper.
  5. Remove from heat and mix in the shredded cheese and chopped cilantro.
  6. Let the filling cool before assembling the empanadas.
Assemble the Mini Empanadas
3

 

  1. Preheat the oven to 375°F (190°C).
  2. Roll out the chilled dough on a floured surface to 1/8-inch thickness.
  3. Cut out small circles using a 3-inch round cutter.
  4. Spoon 1 teaspoon of chorizo filling onto one side of each dough circle.
  5. Fold the dough over to form a half-moon shape.
  6. Seal the edges by pressing with a fork or crimping by hand.
Bake the Empanadas
4

 

  1. Brush each empanada with egg wash to give it a golden crust.
  2. Place on a parchment-lined baking sheet.
  3. Bake for 20-25 minutes or until golden brown.
  4. Let cool slightly before serving.
Serve and Enjoy
5

 

  1. Arrange the mini empanadas on a serving platter.
  2. Garnish with fresh cilantro and lime wedges.
  3. 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.

Nutrition Facts

4 servings

Serving size