Pork Chorizo

Spice Up Your Snack Game: Potato and Pork Chorizo Empanadas Recipe

Picture and recipe courtesy of flavormosaic.com

Picture this: juicy pork chorizo sizzling in the pan, infusing the air with its irresistible smoky spice, steamy potatoes cooling down, and buttery dough all combined to make the perfect Mexican chorizo empanadas! 

We would like to thank the chefs at flavormosaic.com for this recipe! We highly recommend using our pork chorizo for this recipe!

Prep Time

30 mins

Cook Time

17 mins




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


Empanada dough: 

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



  • 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°F and 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 it in saran wrap, or roll it out on a piece of parchment paper, then roll it up and wrap it in saran wrap.
  • Place the dough in the refrigerator for 20 to 60 minutes until ready to use. 


Check out More Pork Chorizo Recipes

If you love empanadas, then you’ll love this simple and flavorful recipe that adds your favorite pork chorizo flavor and potatoes all into one! Order chorizo online and check out even more recipes such as:




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