• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Dominican Cooking logo

  • START HERE
  • RECIPES
  • COOKERY
  • COOKBOOKS
  • ❤
menu icon
go to homepage
search icon
Homepage link
  • Start here
  • Recipes
  • Cookery
  • Cookbooks
  • ×

    Home » Recipes » Appetizers

    Our free content is supported via ads and affiliate links. Thanks!

    Chorizo Empanadas - Filling and Dough Ideas

    Chorizo Filling for Empanadas.

    En Español Recipe ↆ

    Looking to try chorizo empanadas, pastelitos, or pastelones? This extra-flavorful, easy-to-make chorizo filling is just perfect, and I also give you some popular combinations. You can also see several empanada dough and styles to use this popular and flavorful chorizo filling.

    Chorizo Filling for Empanadas.

    JUMP TO: show ↓
    1. Why we ❤️ it
    2. What's chorizo?
    3. Other combinations
    4. Chorizo empanadas
    5. Top tips
    6. About this recipe
    7. Video
    8. Recipe
    9. FAQs

    Why we ❤️ it

    We have several pastelones (casseroles) and empanada fillings on the blog. From the classic ground beef empanadas to a vegan picadillo mince we highly recommend them. But if you are looking for something special, whether you're making pastelitos, empanadas, pastelones, and even serving it as a standalone meat dish, this might be the one you were looking for.

    What's chorizo?

    Chorizo is a type of pork sausage, colored a bright red with pimentón (paprika). Mexican chorizo, though, is different from Spanish chorizo. The latter is a smoked, dried sausage, as opposed to Mexican chorizo, which is a raw meat sausage.

    For this recipe, I used Mexican-style chorizo.

    Other combinations

    The good thing about using this filling to stuff your empanadas or pastelitos is that you can also add extra ingredients as you wish.

    See the recipe notes to learn how to modify the basic recipe.

    Chorizo and potato empanadas

    You can stuff empanadas with chorizo and potato by adding two boiled, peeled, and diced large potatoes to the chorizo.

    Chorizo con huevo empanadas

    Another popular variation is chorizo con huevo empanadas. Add two diced hard boiled eggs to the chorizo after you cook everything.

    Chorizo and cheese empanadas

    To make chorizo and cheese empanadas, stuff the empanadas with a combination of cheddar or mozzarella cheese and chorizo filling.

    Chorizo Filling for Empanadas.
    Chorizo Filling for Empanadas.

    Chorizo empanadas filling.

    Chorizo empanadas

    These are some empanada dough types you can use with this chorizo filling.

    Fried empanadas (with video)

    Made with a simple dough consisting of all-purpose flour, egg yolks, oil, salt, and baking powder. You have the option to make empanadas (half-moon shape), or pastelitos (round hand pies).
    Open the recipe ➜
    Dominican empanaditas y pastelitos

    Baked empanadas (with video)

    Made with no butter, these gorgeous, easy-to-make empanadas contain flour, salt, milk, oil, and baking soda. They are cooked in the oven on a baking sheet; the dough is easy to work with, even in a warm kitchen, and can be decorated for the occasion.
    Open the recipe ➜
    No butter empanadas

    Empanadas de yuca (with video)

    These crispy, gluten-free, amazing empanadas are my personal favorite, and you have the choice of making it with fresh yuca, or with yuca flour. They form perfect shapes, seal well, and fry into golden, crispy little empanadas everyone will rave about.
    Open the recipe ➜

    Top tips

    • You can make the filling a day or two ahead and store in the refrigerator in an airtight container. It can be stored in the freezer for up to a month
    • The empanada dough, however, it's best made the day you will serve it, especially the yuca empanadas.
    • Fried empanada dough, though best made fresh. Frozen empanadas disks can be frozen for up to a month. In that case make the dough. The dough is rolled out into disks on a lightly floured surface using a rolling pin. Cut the disks and stored them separated with a piece of waxed paper or parchment paper and wrapped tightly with plastic wrap.
    • When it's time to assemble, stuff the disks, fold, press the edges with a fork, brush with an egg wash (if required in the recipe), then cook per the recipe instructions.
    • You can save the leftovers in the fridge, and reheat them in the microwave (add a tablespoon of water before).

    About this recipe

    These are some of the ways to use this dish, which you can serve as a standalone meat dish (great with some white rice)or use for chorizo pastelones. The best pastelones for this dish are pastelón de plátano maduro, and pastelón de harina de maíz.

    You may not need it all if you are just making a few pastelitos, but it surely won't go to waste.

    Buen provecho!

    Tia Clara

    Video

    Recipe

    This awesome free recipe contains Amazon affiliate links, we receive a small commission from any purchase you make at no extra cost to you. Thanks!

    Relleno de empanada de chorizo.
    Keep screen on while cooking

    Chorizo Empanadas [Recipe + Video] Filling + 3 Types of Dough

    By: Clara Gonzalez
    Looking to try a new filling for your pastelitos, empanadas, or pastelones? This extra-flavorful, easy-to-make chorizo filling is just perfect.
    5 from 1 vote
    Save for Later Send by Email Print Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Party
    Cuisine Dominican, Latino
    Servings 4 people
    Calories 410 kcal

    Ingredients

    • 1 pound Mexican-style chorizo sausages, [454g]
    • 1 red onion, (medium-size, minced [65 g]
    • 1 red bell pepper, or green bell pepper (diced [76g]
    • ⅓ cup pitted green olives, sliced
    • 1 cup tomato sauce, [115g]
    • Salt, (optional)
    • 1 sprig parsley, for garnish, chopped (optional)

    Optional additions (pick one)

    • 2 egg (medium), hard-boiled, minced
    • ½ cup diced boiled potatoes
    • 1 cup cheddar cheese, (or cheese of your preference

    Instructions
     

    • Discarding casing
      Removing casing: Slice the casing with a knife and remove and discard the casings.
    • Adding olives
      Cooking meat: Heat a skillet over medium heat. Add the sausage. Cook stirring, breaking down the clumps, until the chorizo is browned and cooked through (about 7 minutes. Discard excess grease if you find it necessary (it wlil depend on the sausage you use).
      Stir in onion and cook and stir until it turns translucent. Add pepper and olives and cook stirring for a minute.
      Pour in tomato sauce and stir until it is heated through. Season with salt to taste (I didn't add any). Remove from the heat and sprinkle with parsley (optional).
    • Chorizo filling ready to use
      Using extra ingredients: For empanadas and pastelitos, you can mix in the minced boiled egg or the diced boiled potato. Alternatively, you can stuff empanadas with cheese and this chorizo stuffing.

    Tips and Notes

    The nutritional information is calculated as if this will be served as a meat dish, which would yield 4 servings.

    Nutrition

    Calories: 410kcalCarbohydrates: 14gProtein: 23gFat: 29gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 203mgSodium: 2375mgPotassium: 495mgFiber: 3gSugar: 6gVitamin A: 2248IUVitamin C: 71mgCalcium: 265mgIron: 3mg

    Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.

    READERS SEARCHED FOR chorizo and cheese empanadas, chorizo and eggs empanadas, chorizo empanadas
    More recipes with: pork

    FAQs

    What do Mexicans call empanadas?

    Mexican call empanadas by that same name.

    Is empanada dough puff pastry?

    There are several type of empanada dough, but puff pastry is one of them.

    What are Spanish empanadas called?

    Spanish empanadas are called are called empanadas, which is the Spanish name for hand pies, fried or baked.

    Published Aug 31, 2021, revised Dec 28, 2022

    More Dominican Appetizers Recipes (Picaderas)

    • Easy Pulled Pork Empanadas with Apple (Empanadas de Cerdo)
    • Beef Empanada Filling - 4 Meat Filling for Empanadas y Pastelones
    • Pastelón en Hoja al Horno (Easy Pasteles Casserole)
    • Pasteles de Yuca en Hoja (Cassava Pockets)
    Edited: Dec 28, 2022 | Publish: Dec 25, 2022

    ¡Hola! I am Tía Clara, your host. Thanks for visiting.
    - Any questions or comments about this?
    - Made our recipe? Follow and tag me on Instagram.
    - Subscribe to receive our recipes by email.

    Recipe Rating




    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    2 Comments
    Most Voted
    Newest Oldest
    Inline Feedbacks
    View all comments

    Primary Sidebar

    Tia Clara's Dominican Cooking
    is the oldest and largest Dominican cooking website, with a 20-year collection of traditional Dominican recipes, and recipes inspired in the Dominican cuisine.
    More about us ➜

    • Facebook page
    • Instagram account
    • Youtube channel
    • Pinterest account

    OUR RECIPES IN YOUR INBOX

    Discover hand-picked content and get updates in your inbox, once a week.

    Don't miss

    • Tostones (Crispy Twice-Fried Plantains)
    • Sopa de Pescado (Traditional Fish Head Soup)
    • Mambá (Spicy and Savory Peanut Butter)
    • Pescado con Coco (Fish in Coconut Milk Sauce)

    Most popular Most recent

    Footer

    featured on

    Lee este contenido

    En Español

    SIGN UP and receive emails,
    updates, and surprises!

    Or follow us on

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    Made in 🇩🇴 with ❤️

    © 2022 · LUNCH CLUB BOOKS, LLC
    ALL RIGHTS RESERVED

    DO NOT reproduce without authorization.

    As Amazon Associate, I earn from qualifying purchases. READ...


    ↑ BACK TO TOP | ABOUT US | BLOG | CONTACT US | WE GIVE | POLICIES | STORIES | PORTFOLIO

    wpDiscuz
    You are going to send email to

    Move Comment