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Empanadas on wire rack on top of a blue-gray napkin.

Potato and Chorizo Empanadas Recipe

Stuffed with a spicy chorizo and potato filling, and wrapped in a buttery, golden, flaky pastry, these Potato and Chorizo Empanadas make awesome Mexican appetizers or a main dish.
Course Appetizer, Main Dishes
Cuisine Mexican
Keyword Chorizo Empanadas, Empanadas, Potato and Chorizo Empanadas, Potato Empanadas
Prep Time 30 minutes
Cook Time 17 minutes
Refrigeration 20 minutes
Total Time 1 hour 7 minutes
Servings 8
Calories 337kcal


Potato and Chorizo Empanadas

  • 1 batch empanada dough recipe (see recipe below) (or 1 refrigerated pre-made pie crust)
  • 1 (9-ounce) package Mexican chorizo
  • 2 tablespoons oil (or the drippings from the chorizo)
  • 2 large potatoes (peeled and diced small)
  • 1/2 cup onion (chopped)
  • 1 teaspoon minced garlic
  • 1/2 teaspoon dried Mexican oregano
  • 1/2 teaspoon salt (optional)
  • 1 egg, beaten (for an egg wash for the outside of the empanada)

Empanada Dough Recipe

  • 1-1/2 cups unbleached all-purpose flour (with extra flour for dusting the board.)
  • 1-1/2 teaspoons salt
  • 1 tablespoon sugar (optional)
  • 3/4 cup (1 ½ sticks) cold unsalted butter (cut into ½ inch cubes)
  • 1 large egg
  • 1/3 cup ice water
  • 1 Tablespoon distilled white vinegar


Potato and Chorizo Empanadas

  • Cook the chorizo in a large skillet. Reserve 2 Tablespoons of the drippings to cook with the potatoes, or drain completely and use canola oil.
  • While the chorizo is cooking, place the diced potatoes in a microwave-safe bowl and cook in the microwave for 3 minutes, stir and cook an additional 2 minutes.
  • Spoon the cooked chorizo into a bowl and place the potatoes and onions in the pan to cook with the drippings or 2 tablespoons of canola oil. Cook until the potatoes have browned.
  • Add the garlic, oregano and salt and mix to combine. Cook for another minute, then add the chorizo back into the pan and mix.
  • Line a baking pan with parchment paper.
  • Roll out the empanada dough or pie crust.
  • Cut out 2-3 inch circles from the dough. Put a large tablespoon of chorizo mixture in the middle.
  • Fold over and pinch to close well. Crimp the edges with a fork or your hands, or an empanada press. 
  • Place them on the pan and refrigerate for 10 minutes.
  • Preheat the oven to 375°.  Brush the empanadas with egg.
  • Place in the oven and bake for 12 to 17 minutes.
  • Check the crust on the tops and bottoms to ensure they are golden brown. Remove and serve with salsa or guacamole if desired.

Empanada Dough

  • Place 1 ½ cups flour, salt, and sugar in a food processor. Pulse for 2 seconds to combine.
  • Add the butter and pulse for 20 seconds.  Check to see if the butter is in small pea-size pieces covered in flour.  If there are still large pieces, pulse an additional 10 seconds.
  • Add one egg, ice water, and vinegar, and pulse until there is a ball of dough.  This should be fast, about 20 to 30 seconds.
  • Remove the dough and place it on a lightly floured surface. Make a nice smooth ball and wrap in saran wrap, or roll out on a piece of parchment paper, then roll up and wrap in saran wrap.
  • Place the dough in the refrigerator for 20 to 60 minutes until ready to use.


Potato And Chorizo Recipe Tips

  • Refrigerate Empanadas Before Baking. The cold crust bakes better, so after you fill and seal the edges, return them to the refrigerator for 10 minutes before removing and brushing with egg.
  • Freeze Filling For Future Use. You can make extra of the chorizo and potato mixture and store part of it in the freezer for future use.  
  • Use Filling For Multiple Recipes. You can also use some of the chorizo and potato mixture in a torta or taco.
  • Empanada Dough Shortcut. If you don’t want to make your own empanada dough, you can use refrigerated pie crust dough or crescent roll dough.  It will be a bit different, but it will still taste good.
  • Tip For Closing The Empanada. If you have problems closing and crimping the empanadas, try brushing some of the egg wash on the inside of the edges to act as glue to hold the two sides of the dough together.
  • To Get That Golden Crust. Make sure to brush the outside of the empanadas with egg to get a nice brown, shiny crust.

Empanada Dough Recipe Tips

  • Pulse Part of Flour with Butter.
    • Pie crust and empanada dough both have a common enemy - the overdevelopment of wheat gluten.  To prevent this from happening, I like to pulse part of the flour with the butter.  This helps encapsulate the flour and keep the gluten from forming.  The vinegar also helps prevent the development of wheat gluten.
  • Best Tool To Use.
    • I prefer to use a food processor, you can pulse everything a little bit and it will be done before the butter has a chance to warm.  If you don’t have a food processor, you can use a pastry cutter.  Don’t overwork the dough and do not let the butter begin to melt.
  • Cold Butter and Water.
    • It is super important that the butter and water are ice cold.  This will help keep the dough flakier.  If the butter or water is not cold, this can cause the dough to become tough or cracker-like.
  • Refrigerate Dough.
    • Refrigerate the dough after it is made for 20 minutes to an hour before rolling it out.
  • Roll In Parchment Paper.
    • Your dough will need to be chilled, but it can be difficult to roll it once it is chilled.  If you would rather, you can roll the dough out on a piece of parchment paper, then roll it up in the parchment paper.  Wrap the dough tightly in saran wrap and place in the refrigerator for 20 minutes to an hour.  When you unroll the dough it might break, just gently press it back together.


Calories: 337kcal | Carbohydrates: 10g | Protein: 7g | Fat: 30g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 539mg | Potassium: 47mg | Fiber: 1g | Sugar: 2g | Vitamin A: 769IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg