Spanish Chorizo and Manchego Empanadas
These baked Spanish empanadas feature a buttery, flaky pastry dough filled with Spanish chorizo, creamy Manchego cheese, and sautéed onions infused with garlic and smoked paprika. Perfect for parties, tapas boards, or a savory snack, they emerge from the oven with a deep golden crust and a warm, flavorful filling. The pastry is easier to master than traditional empanada dough and works beautifully when kept cold—once you make one batch, you'll want to make them again.
- Prep
- 25 min
- Cook
- 33 min
- Wait
- 38 min
- Total
- 1 hr 36 min
- Makes
- 16 empanadas (5 main-course servings, or 8–10 appetizer servings)
Steps
Before you start
- Use cold butter and ice water—this is crucial for flaky pastry, so chill everything ahead
- Have your mise en place ready: dice the onion and chorizo, mince the garlic, grate the cheese before you start
- Read through the recipe once; the dough requires 30 minutes of chilling before shaping
Make the pastry dough
- In a large bowl, whisk together 2 cups (250g) all-purpose flour and ½ teaspoon (3g) salt.
- Add 6 tablespoons (85g) cold unsalted butter, cut into ½-inch cubes.
- Using your fingertips or a pastry cutter, quickly work the butter into the flour until the mixture resembles coarse breadcrumbs (about 2–3 minutes of rubbing; a few pea-sized pieces of butter are fine).
- Add 1 large egg yolk and 3 tablespoons (45ml) ice water, mixing gently with a fork until the dough just comes together.
- If the dough is too dry and won't hold, add 1 more tablespoon of ice water.
- Do not overmix or the pastry will be tough.
- Form the dough into a disk about 1 inch thick, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to 24 hours).
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Ready when: Dough is cold, firm, and pliable when removed from the refrigerator
Tip: Keep everything cold—warm butter loses its ability to create a flaky texture. Work quickly and chill the dough as long as you can.
Make the empanada filling
- Heat 1 tablespoon (15ml) olive oil in a medium skillet over medium heat.
- Add 1 medium onion (150g), finely diced, and cook, stirring occasionally, until softened and lightly golden, about 5–6 minutes.
- Add 2 minced garlic cloves (6g) and cook for 30 seconds until fragrant.
- Increase the heat to medium-high and add 4 oz (115g) finely diced Spanish chorizo.
- Cook, stirring frequently, for 3–4 minutes until the chorizo releases its orange oils and the mixture is heated through.
- Remove from heat and immediately stir in 1 teaspoon (3g) smoked paprika, mixing until evenly distributed.
- Let cool for 2–3 minutes, then fold in ¾ cup (85g) grated Manchego cheese, stirring gently until the cheese melts into the warm filling.
- Season with salt and black pepper to taste (both the chorizo and cheese are already salty, so taste before adding much).
- Transfer the filling to a bowl and let it cool completely before using (about 5 minutes).
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Ready when: Chorizo has released its oils, cheese is fully melted and incorporated, filling is warm but not hot
Tip: Cool the filling completely before filling the dough—hot filling will warm the pastry and make it sticky and difficult to seal.
Roll and fill empanadasOven 400°F / 205°C
- Preheat your oven to 400°F (200°C).
- Line two large baking sheets with parchment paper.
- Divide the chilled dough into 16 equal pieces (each about ¾ oz/20g).
- Working with one piece at a time on a lightly floured surface, use a rolling pin to roll it into a thin circle about 3.5 inches in diameter (about the thickness of a coin).
- Spoon about 1 tablespoon of the cooled filling onto one half of each dough circle, leaving a ½-inch border around all edges.
- Dip your finger in water and moisten the edges of the circle.
- Fold the dough in half over the filling to create a half-moon shape, then press the edges firmly together to seal.
- Use the tines of a fork to crimp the edges decoratively, pressing down firmly to ensure a tight seal that will prevent filling from leaking during baking.
- Transfer each sealed empanada to a prepared baking sheet, spacing them about 1 inch apart.
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Ready when: All 16 empanadas are sealed with visible crimp marks and evenly filled
Tip: Don't overfill—1 tablespoon is the maximum, or the filling will leak during baking and the dough won't seal properly.
Egg wash and bakeOven 400°F / 205°C
- In a small bowl, whisk together 1 large egg and 1 tablespoon (15ml) water to make an egg wash.
- Brush each empanada generously with the egg wash, covering all surfaces.
- Bake in the preheated 400°F (200°C) oven for 20–25 minutes, until the pastry is deep golden brown on all surfaces and puffed slightly.
- The empanadas should have a crispy, pale-golden-to-brown exterior.
- Remove from the oven and let cool on the baking sheet for 2–3 minutes before serving.
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Ready when: Pastry is deep golden brown on all sides, empanadas are puffed slightly and crisp-looking
Tip: The egg wash is essential—it gives the empanadas their beautiful golden finish and helps them brown evenly. Don't skip it.
Good to know
Tips
- For easy, even shaping, use a 3.5-inch round cutter or the rim of a small glass or bowl to cut circles from the rolled dough.
- If your filling starts leaking during shaping, the dough edges need more moisture. Dampen your finger and re-wet the edges before sealing again.
- Make sure the empanadas are sealed very tightly, or filling may leak during baking. Use the fork to crimp firmly, not gently.
- Serve warm or at room temperature with Spanish hot sauce (like romesco), aioli, fresh lime wedges, or simply with sea salt.
Make ahead
The pastry dough can be made up to 24 hours ahead and refrigerated, or frozen for up to 3 months. The filling can be made and cooled up to 1 day ahead and stored in the refrigerator. Assembled empanadas can be refrigerated for up to 4 hours before baking, or frozen for up to 1 month (bake from frozen, adding 5–10 minutes to the baking time).
Storage & reheating
Store cooled empanadas in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or frozen for up to 1 month. Reheat in a 350°F (175°C) oven for 5–10 minutes until warmed through and the pastry is crispy again. Do not microwave, as the pastry will soften.
Substitutions
- Manchego cheese → Queso Fresco, Spanish Cheddar, or Gruyère. Manchego has a slightly tangy, nutty flavor and melts beautifully. Queso Fresco is milder and creamier; use the same amount. Spanish Cheddar or Gruyère will deliver a sharper, richer taste.
- Spanish chorizo (cured, not fresh) → Italian sausage (spicy), smoked sausage, or morcilla. Spanish chorizo's smoked paprika flavor is distinctive. Spicy Italian sausage is a good substitute if you can't find Spanish chorizo—use the same amount. Morcilla (blood sausage) will create a darker, earthier filling.
- all-purpose flour → Bread flour or pastry flour. All-purpose flour creates the best balance. Bread flour will make a slightly chewier, tougher crust; use the same amount. Pastry flour will yield a more tender, crumbly texture.
- smoked paprika → sweet paprika, Hungarian paprika, or a pinch of cayenne. Smoked paprika gives these empanadas their authentic flavor. Sweet paprika is milder and less smoky; use the same amount. A pinch of cayenne will add heat instead of smoke.
