Empanadas de Chorizo y Papa (Chorizo and Potato Pasties)
Golden baked pastry half moons filled with spicy chorizo and soft potato, served with a green tomatillo salsa for dipping.
Made with Salsa verde (cooked tomatillo salsa) and Homemade Mexican chorizo. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 15
- LevelMedium
- Costabout £0.86 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rub the butter into the flour and salt with your fingertips until it looks like breadcrumbs. Stir in the egg and enough cold water to make a smooth dough. Wrap and chill for 30 minutes.
30 min - 2
Boil the potato cubes in salted water for 6 minutes until tender, then drain well.
6 min - 3
Cook your homemade Mexican chorizo (see the base recipe) in a cold pan over a medium heat for 8 minutes, breaking it up. Add the onion for 2 minutes, then the potato. Mix, cool for 15 minutes.
8 min - 4
Heat the oven to 200°C (180°C fan). Roll the dough to 3 mm thick and cut ten 12 cm circles.
- 5
Put a heaped tablespoon of filling on each circle, brush the edge with water, fold over and press closed with a fork.
- 6
Place on a lined tray, brush with the yolk and bake for 22 to 25 minutes until deep golden. Serve warm with your salsa verde (see the base recipe) for dipping.
23 min
Tips
- Let the filling cool before filling, or the butter in the pastry melts and leaks.
- Chill the shaped empanadas for 10 minutes before baking for a crisper crust.
- Prick the tops once with a fork so steam can escape.
Storing and freezing
Keep baked empanadas in the fridge for up to 3 days once cooled within 2 hours. Reheat at {t180} for 12 minutes until piping hot. Freeze unbaked for up to 2 months and bake from frozen for 30 minutes.
Questions
Can I bake these gluten free?
Yes, but use a good gluten free plain flour with 1 tsp xanthan gum and expect a more delicate dough that needs gentle handling. Chill it well.
Can I fry them instead?
You can, in 2 cm of oil at 180C for 3 minutes each side. Baking is simpler and lighter, and gives a flaky crust.
Can I make them vegetarian?
Not with this chorizo. Use the vegan chorizo version from the base recipe tips in place of the pork.
More made with salsa verde (cooked tomatillo salsa)
Nopales en Salsa Verde (Cactus Paddles in Green Salsa)
GFDFEFEmpanadas de Rajas y Queso Oaxaca (Poblano and Cheese Empanadas)
VNFQuesadillas de Camarón y Pollo con Salsa Verde (Prawn and Chicken Quesadillas)
GFEFNFTacos Dorados de Pollo Asado (Crispy Rolled Chicken Tacos)
GFEFNFSee every dish made with salsa verde (cooked tomatillo salsa)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.