Charcutepalooza: Empanadas de Chorizo

By • September 15, 2011 4 Comments

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Author Notes: For the September Charcutepalooza challenge, I decided to take a somewhat boring English pork pie and give it a little kick of Spanish flavor. See the full post at


Makes 6


  • 8 ounces all-purpose flour
  • 1 1/2 teaspoons salt
  • 2 teaspoons smoked paprika
  • 4 ounces cold butter (1 stick), cut into pieces
  • 4 ounces cold lard, cut into pieces
  • 1 egg
  • 1 teaspoon milk


  • 1/2 small onion, finely chopped
  • 2 garlic cloves, finely chopped, divided
  • 12 ounces pork shoulder, cut into 1/2-inch cubes
  • 1 1/2 teaspoons salt
  • 2 teaspoons smoked paprika
  • 2 teaspoons chile powder
  • 1/4 to 1/2 teaspoons cayenne pepper
  • 1/4 cup chicken stock
  1. Make the dough: Stir together the flour, salt, and smoked paprika in a medium bowl. Rub the butter and lard into the flour mixture with your fingers until the mixture resembles coarse meal. Beat the egg in a measuring cup, pour half of it into a small bowl, and set aside. Add enough water to the measuring cup to make 1/2 cup and stir to combine. Add the egg-and-water mixture to the flour mixture and stir until the dough just comes together. Shape into a disc, wrap with plastic wrap, and refrigerate for at least 1 hour. Stir the milk into the reserved half of an egg and refrigerate.
  2. Make the filling: Heat a small pan over medium heat. Add the onion, 1 garlic clove, and a small amount of oil. Cook until the onion is soft but not browned, about 4 minutes. Scrape into a small bowl and refrigerate until cold. Combine the remaining garlic clove, pork, salt, smoked paprika, chile powder, and cayenne pepper in a small bowl. Grind the mixture through the small plate into the bowl of an electric mixer. Add the cooked onion mixture and mix on low speed with the paddle attachment for about 1 minute. Add the chicken stock and mix until combined, about 1 minute more. Cover and refrigerate until very cold, at least 1 hour.
  3. Preheat the oven to 425°. Divide the chilled dough into 6 equal pieces and roll each out on a well-floured surface into a rough circle 5 to 6 inches in diameter. Spoon one-sixth of the meat mixture (about 2.5 oz.) onto one half of each dough round and shape into a crescent shape, leaving about 1/2-inch border. Fold the dough rounds in half over the filling and crimp the edges to seal. Place the empanadas on a baking sheet lined with a Silpat or parchment paper. (At this point, you can refrigerate the empanadas for an hour or two—this will help keep the fat in the dough from leaking out during baking.) Brush the empanadas all over with the egg-milk mixture and cut three small slashes in the top of each one. Bake for 15 minutes, reduce the oven temperature to 325°, and bake until the filling reaches an internal temperature of 165°, about 15 minutes more.

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