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Chorizo Empanadas

Flaky pastry pockets filled with spicy Mexican chorizo, potatoes, and cheese. These handheld savory pastries make a perfect portable lunch with authentic Mexican flavors.

55 minMediumServes 6440 cal/serving

MexicanLunchOvenStandardHigh FiberHigh ProteinAlcohol-Free

Ingredients

  • 12 empanada dough discs
  • 1 lb Mexican chorizo, casings removed
  • 1 russet potato, peeled and diced small
  • 1/2 white onion, finely diced
  • 1 jalapeño pepper, seeded and minced
  • 2 garlic cloves, minced
  • 1 cup Monterey Jack cheese, shredded
  • 1/4 cup fresh cilantro, chopped
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp dried oregano
  • to taste salt
  • to taste black pepper
  • 2 tbsp vegetable oil
  • 1 egg, beaten
  • 1/2 cup sour cream (for serving)
  • 1/2 cup salsa (for serving)

Instructions

  1. 1

    Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

  2. 2

    Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1/2 finely diced white onion, 1 seeded and minced jalapeño pepper, and 2 minced garlic cloves. Sauté until softened, about 3-4 minutes.

  3. 3

    Add 1 lb casings removed Mexican chorizo to the skillet and cook, breaking it up with a spoon, until it begins to brown, about 5 minutes.

  4. 4

    Add 1 peeled and diced small russet potato, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp dried oregano, to taste salt, and to taste black pepper. Stir to combine.

  5. 5

    Add 1/4 cup of water, cover, and simmer until potatoes are tender, about 10-12 minutes. If the mixture gets too dry, add a little more water.

  6. 6

    Remove from heat and let cool slightly. Stir in 1 cup shredded Monterey Jack cheese and 1/4 cup chopped fresh cilantro.

  7. 7

    Place 12 empanada dough discs on a work surface. Spoon about 2-3 tablespoons of filling onto one half of each disc, leaving a 1/2-inch border.

  8. 8

    Brush the edges of the dough with 1 beaten egg. Fold the dough over to enclose the filling and press the edges to seal. Use a fork to crimp the edges decoratively.

  9. 9

    Place the empanadas on the prepared baking sheet. Brush the tops with the remaining beaten egg for a golden finish.

  10. 10

    Bake until golden brown, about 20-25 minutes.

  11. 11

    Let cool for 5 minutes before serving. Serve warm with 1/2 cup sour cream (for serving) and 1/2 cup salsa (for serving) on the side.

Questions

Can I make Chorizo Empanadas dairy-free?

Yes. The dairy in this entry is 1 cup Monterey Jack cheese, shredded, 1/2 cup sour cream (for serving). Swap the cheese for a plant-based melting cheese (expect a milder flavor); the sour cream for thick coconut yogurt with a squeeze of lemon. The richness shifts slightly, but the method does not change.

How long does Chorizo Empanadas keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Chorizo Empanadas?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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