Cheese Chorizo Empanadas Recipe

Let me take you on a culinary adventure where buttery, flaky pastry meets spicy chorizo and gooey cheese in one irresistible bite—let’s make some empanadas that will have your taste buds dancing with joy!

I enjoy making Cheese Chorizo Empanadas because they are a wonderful combination of spicy and cheesy flavors. With savory chorizo, creamy Monterey Jack and cheddar cheese, and a touch of smoked paprika, these empanadas are packed with protein and calcium.

The crust, made from all-purpose flour and unsalted butter, is downright irresistible.

Cheese Chorizo Empanadas Recipe Ingredients

• All-purpose flour: Provides carbohydrates and structure to the dough.
• Unsalted butter: Adds richness and flakiness to the crust.
• Chorizo: Packs protein and spicy flavor into the filling.
• Monterey Jack cheese: Melts well, adding creamy texture and mild flavor.
• Cheddar cheese: Adds sharp, tangy flavor and creaminess.
• Onion: Provides aromatic flavor and natural sweetness.
• Garlic: Enhances flavor with a pungent, savory taste.
• Smoked paprika: Adds a smoky, earthy depth to the filling.
• Egg: Used for egg wash; gives empanadas a golden, glossy finish.

Cheese Chorizo Empanadas Recipe Ingredient Quantities

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/2 teaspoon salt
• 1/4 cup cold water
• 8 ounces chorizo, casing removed
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon black pepper
• 1 egg, beaten (for egg wash)
• 1 tablespoon olive oil

How to Make this Cheese Chorizo Empanadas Recipe

1. In a vast mixing bowl, bring together the all purpose flour and salt. Toss in the diced, chilled butter, and with a pastry cutter in one hand and a large fork in the other, blend the mixture until it resembles coarse meal.

2. Slowly incorporate the cold water, adding it one tablespoon at a time, and mix with a fork until the dough holds together. Shape the dough into a ball, wrap it in plastic, and chill it in the refrigerator for at least 30 minutes.

3. As the dough cools, warm the olive oil in a skillet over medium heat. Toss in the onion, chopped super-fine, and cook it in the olive oil until it’s soft and sweet, about 3-4 minutes.

4. Put in the minced garlic, then cook it for another minute. Next, come the chorizos. Stir them in and break them up with your spoon. Let them hang out with the chopped onion for about another 7 to 8 minutes.

5. Add smoked paprika, cumin, and freshly ground black pepper for seasoning. Remove from the heat and let the filling cool for a moment.

6. Set the oven to heat at 375°F (190°C). On a surface dusted with flour, roll out the chilled dough to a thickness of about 1/8 inch. Use a round cutter to stamp out circles from the dough, each about 4-5 inches across.

7. In a bowl, mix together the cooked chorizo, Monterey Jack cheese, and cheddar cheese. Take each dough circle and place 2 tablespoons of the filling on one half of the circle.

8. Gently coat the edges of the dough circles with the beaten egg, then fold them over the filling and press the edges to seal. For a decorative touch, you can use a fork to crimp the edges.

9. Put the empanadas on a baking sheet that has been lined with parchment paper. Use the remaining beaten egg to brush the tops of the empanadas.

10. Preheat the oven and set it to 20-25 minutes or until the item turns golden brown. Take the item out of the oven and let it sit for a few moments. Then, plate the item and serve it to your dining companions. Enjoy!

Cheese Chorizo Empanadas Recipe Equipment Needed

1. Large mixing bowl
2. Pastry cutter
3. Fork
4. Plastic wrap
5. Refrigerator
6. Skillet
7. Wooden spoon
8. Measuring spoons
9. Measuring cups
10. Rolling pin
11. Flat surface (for rolling dough)
12. Round cutter (4-5 inches diameter)
13. Small bowl
14. Baking sheet
15. Parchment paper
16. Oven

FAQ

• Q: Can I use a different type of meat instead of chorizo?A: You are allowed to use ground beef, turkey, or pork instead of chorizo. Just remember to add extra spices to achieve the flavor of chorizo.
• Q: How do I prevent the empanadas from getting soggy?Ensure that the filling has not only cooled but also set completely before putting together the empanadas. I cannot stress this enough: Do not overstuff them. An empanada is a light and dainty thing, and it should not weigh more than, say, two ounces.
• Q: Can these empanadas be baked instead of fried?A: Yes, at 375°F (190°C), you can bake the empanadas for about 20-25 minutes, or until they’re golden brown.
• Q: Is there a gluten-free option for the dough?A: A gluten-free all-purpose flour blend can be used as a substitute to make a gluten-free dough.
• Q: Can I make the dough in advance?You can indeed prepare the dough as much as 2 days ahead of time and keep it in the refrigerator until it’s needed.
• Q: How do I store leftover empanadas?A: Keep leftovers in an airtight container in the fridge and consume them within 3 days. If you’re worried about not having as many oven remnants as you’d like, reheat leftovers in the oven as much as necessary until the desired crispness is achieved.

Cheese Chorizo Empanadas Recipe Substitutions and Variations

2 cups all-purpose flour
Substitute with:
2 cups whole wheat flour
or
2 cups gluten-free flour blend.
1/2 cup butter, unsalted and chilled, diced – For butter, substitute with 1/2 cup coconut oil or 1/2 cup margarine.
8 ounces chorizo, casing removed
– Substitute with 8 ounces soy chorizo or 8 ounces Italian sausage.
1 cup shredded Monterey Jack cheese – Replace with 1 cup shredded mozzarella cheese or 1 cup shredded pepper jack cheese.
Substitute for 1 small onion, finely chopped: Use 1/2 cup shallots, chopped, or 1/2 cup leeks, chopped.

Pro Tips

1. Butter Consistency: For a flakier crust, ensure the butter is very cold before incorporating it into the flour. You can even freeze the diced butter for 10 minutes prior to use.