Menu Close

Chorizo empanadillas

My lovely wife not only feeds me well, but she is also apparently eager to take over this blog with her culinary creations. I cannot say that I am unhappy about that – aside from the fact that I get to consume the results of her new forays, my sputtering blogging enterprise needed a bailout of sorts. I thought about creating a separate section on specifically for Natasha’s recipes. Maybe, instead, I should let the household government simply take over…

Anyway, without further ado, a great recent hors-d’oeuvre: chorizo empanadillas.

Makes 12


  • 250g / 9 oz ready-made puff pastry
  • plain flour for dusting
  • 125g / 4½ oz cured chorizo sausage, outer casting removed, diced
  • beaten egg, to glaze
  • paprika to garnish


  1. Preheat the oven to 200°C/400°F. Sprinkle two baking sheets with water.
  2. Roll out the pastry thinly on a lightly floured surface. Using a round 8 cm cutter (I used a large glass) cut out 12 rounds. Put about a teaspoon of the diced chorizo onto one half of each pastry round.
  3. Dampen the edge of each pastry round with a little water, then fold the plain half over the chorizo to cover. Seal the edges together with your fingers. Using a fork, press against the edges to give a decorative finish (if you want them to look fancy) and seal them further. With the tip of a sharp knife, make a small slit in the side of each pastry. You can store the pastries, covered, in the refrigerator at this stage until you are ready to bake.
  4. Transfer the pastries to the prepared baking sheets and brush each with a little beaten egg to glaze. Bake in the preheated oven for 10-15 minutes until golden brown and well risen. Dust lightly the top of each empanadilla with paprika to garnish. Serve the empanadillas hot or warm.

At my second attempt, instead of chorizo, I used a different sausage mixed with leftover mash potatoes and mushrooms fried with onions. They disappeared at the same speed as the original ones.