Crispy Chorizo Empanadas

Ingredients

• 470 gplain flour
• 1 tablespoon (about 12 g)granulated sugar
• 2 teaspoons (about 10 g)kosher salt
• 170 gbeef tallow, duck fat or vegetable shortening
• 300 mlice-cold water
• 2 tablespoons (30 ml)olive oil
• 454 gground Mexican chorizo (pork sausage)
• 75 gwhite onion, chopped
• 1 tablespoon garlic paste or 5 cloves, finely mincedgarlic
• 3spring onions, chopped
• to tastekosher salt and freshly ground black pepper
• 75 gManzanilla (Spanish) olives
• 80 gwhole-kernel corn
• 227 gmozzarella or Oaxaca cheese, shredded
• as neededvegetable or rapeseed oil, for frying

Instructions

1. 1

   Mix the dry ingredients

   In a large bowl, whisk together the flour, sugar and salt. Add the tallow or alternative fat and pinch it into the flour with your hands until small, pea-sized pieces are coated.

2. 2

   Bring dough together

   Make a well in the centre and pour in the ice-cold water. Work the mixture together by hand, then tip it and any loose bits onto a clean surface and knead until it forms a cohesive dough with no dry patches.

3. 3

   Chill the dough

   Shape the dough into a ball and wrap it tightly in cling film. Refrigerate for at least 1 hour, or up to 24 hours; if chilled for longer, let it soften on the worktop before assembling.

4. 4

   Brown the chorizo

   Heat a large frying pan over medium heat and coat the base with the olive oil. When the oil shimmers, add the chorizo and cook, stirring often, until browned. Add the onion and cook for about 3–4 minutes, until tender.

5. 5

   Finish the filling

   Stir in the garlic and cook for about 1 minute, until fragrant. Add the spring onions, stir and cook for a further 2–3 minutes. Season with salt and pepper to taste, remove from the heat, then fold in the olives and corn. Leave the filling to cool before assembling.

6. 6

   Heat the frying oil

   Heat vegetable or rapeseed oil in a large, heavy-based pot over medium-high heat to 182°C (360°F), using a deep-frying thermometer if available. Set a large baking tray nearby with a wire rack or kitchen paper.

7. 7

   Roll the pastry

   Divide the chilled dough into equal pieces; weighing them helps make uniform empanadas. The recipe’s suggested size is about 156 g (5.5 oz) per piece for 7 empanadas. Roll each piece into a smooth ball, then roll it out to a circle about 15–18 cm (6–7 inches) across.

8. 8

   Fill and fold

   Place about 4 tablespoons of filling on one side of each pastry circle, or 2 tablespoons for smaller empanadas, and add a few tablespoons of shredded cheese. Fold the other half over to make a crescent, tucking in the filling as needed. Press gently over the filled area to remove trapped air.

9. 9

   Seal the edges

   Crimp the edges with a fork or fold them into small pleats to seal. Set each empanada on a clean platter and repeat with the remaining dough and filling.

10. 10

    Fry until golden

    When the oil reaches 182°C (360°F), fry the empanadas in batches of about 2 at a time for 2–3 minutes, until crisp and golden brown. Lift them out with a slotted utensil or kitchen spider and place them on the prepared tray. Repeat with the rest.

11. 11

    Cool and serve

    Leave the empanadas to cool for 5 minutes, then serve straight away with salsa, chimichurri or another dipping sauce, if you like.

What are chorizo empanadas?

Empanadas are filled pastries found across Latin America and Spain, with regional variations in dough, fillings and cooking methods. This version uses Mexican pork chorizo with olives, corn and cheese inside a homemade pastry.

The filling is cooked before it goes into the pastry, while the dough is chilled before shaping. That gives the flavours time to come together and makes the pastry easier to handle.

Nutrition and macros by portion

The nutrition label shows one serving as written: 890 calories, 30g protein, 75g carbs, 55g fat.

The pastry flour supplies most of the carbohydrates, while the tallow or shortening, chorizo, cheese and frying oil contribute much of the fat. Chorizo and cheese provide most of the protein. Pair an empanada with salad or vegetables for a more balanced plate.

Making the pastry

Fat: Pinching the tallow or alternative fat into the flour leaves small pieces throughout the dough. This helps give the cooked pastry a tender, crisp texture.

Water: Keep it ice-cold and work it in just until the dough comes together. Kneading until there are no dry bits is enough; avoid overworking it.

Building the filling

Chorizo and onion: Brown the sausage first, then cook the onion until tender so the filling starts with a savoury base. Garlic and spring onions go in later to retain their fragrance.

Olives and corn: Fold these in after taking the pan off the heat. Let the mixture cool before filling the pastry so the dough stays manageable.

Shaping and sealing

Portions: Divide the dough evenly and roll each piece into a circle about 15–18 cm across. A consistent size helps the empanadas cook at a similar rate.

Seal: Keep the filling on one side, fold the pastry over and press out any trapped air before crimping. A firm seal helps prevent the filling escaping into the oil.

Frying to a crisp finish

Temperature: Bring the oil to 182°C (360°F) and fry only about 2 empanadas at a time. Crowding the pot can lower the oil temperature and slow browning.

Doneness: The pastry should be crisp and golden brown after about 2–3 minutes. Transfer each batch to a rack or kitchen paper to drain.

Serving ideas

Serve the empanadas hot after their 5-minute rest, with salsa or chimichurri for dipping. A crisp salad or simply dressed vegetables make a fresh contrast to the rich pastry and cheese.

The filling is substantial, so smaller empanadas can work well as part of a shared meal. The recipe notes using about 2 tablespoons of filling per smaller pastry.

Recipe notes & tips

• Keep the water cold and the dough covered while you work.
• Let the filling cool fully before adding it to the pastry.
• Use a scale to divide the dough evenly if you want uniform empanadas.
• Remove trapped air before sealing each pastry.
• Fry in batches of about 2 and allow the oil to return to temperature between batches.
• Use a thermometer to check the oil reaches 182°C (360°F).

Variations

• Use duck fat: Swap it for the beef tallow or vegetable shortening in the pastry.
• Choose Oaxaca cheese: Use it in place of mozzarella for the filling.
• Make smaller pastries: Use about 2 tablespoons of filling in each one.
• Adjust the garlic: Use garlic paste or finely minced fresh cloves as listed.
• Serve with chimichurri: Put it on the side as a dipping sauce.

Common mistakes to avoid

• Warm dough: It can be harder to shape; keep it chilled until you are ready to assemble.
• Hot filling: It can make the pastry difficult to handle; cool the filling before use.
• Overfilling: The edges may not seal; use about 4 tablespoons for a standard empanada.
• Trapped air: It can leave space inside the pastry; gently press over the filling before sealing.
• Loose edges: Filling can escape during frying; crimp firmly with a fork or pleat the pastry.
• Crowded pot: The oil temperature can fall; fry about 2 empanadas at a time.

How to store

Refrigerate leftover cooked empanadas in a sealed container for up to 3 days. Reheat in an oven or air fryer until hot and crisp; the recipe does not specify a reheating time. The uncooked dough can be chilled for up to 24 hours before assembly.

Frequently asked questions