Go Back
Empanaditas de Chorizo (Cuban Chorizo Empanadas) on a wooden board.

Empanaditas de Chorizo (Chorizo Empanadas)

A recipe for Empanaditas de Chorizo (Chorizo Empanadas) from the cookbook, The Cuban Table.
Course Appetizer
Cuisine Cuban
Keyword chorizo, Cuba, Cuban, empanada
Prep Time 25 minutes
Cook Time 35 minutes
Resting Time: 1 hour
Total Time 2 hours
Servings 24 Empanaditas



  • 4 cups unbleached all-purpose flour
  • 1 tablespoon granulated sugar
  • 2 teaspoons kosher salt
  • 8 ounces best-quality leaf lard chilled and cubed
  • 1/2 cup dry white wine
  • 6-8 tablespoons ice water

Chorizo Filling:

  • 2 tablespoons extra virgin olive oil
  • 3/4 pound semi-cured Spanish Chorizo casings removed and diced
  • 1 small yellow onion diced
  • 1 small green bell pepper diced
  • 4 large garlic cloves minced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup whole peeled tomatoes fresh or canned with their juice
  • 1/4 cup dry white wine
  • 1 dried bay leaf
  • 1/2 pound russet potatoes peeled and cubed into 1/2 inch pieces
  • 2 tablespoons fresh parsley leaves and tender stems, finely chopped

For frying:

  • 2 cups canola or peanut oil for deep frying


To make the dough:

  • In a large bowl, combine flour, sugar, and salt. Use a pastry blender, your fingers, or forks to cut the lard into the flour until the texture becomes crumbly and no pieces are larger than the size of a pea.
  • Mix in the wine, then slowly add the water just until the dough comes together. Be careful not to overwork.
  • Divide the dough into two equal pieces. Form each piece into a flattened, round disc about 1 inch thick. Wrap in two layers of plastic and refrigerate until well-chilled, 1 hour to overnight.

To prepare the filling:

  • In a heavy 10 inch skillet, heat the 2 tablespoons olive oil over medium heat. Add the diced chorizo and cook until lightly browned, 2-3 minutes.
  • Stir in the onion, green pepper, garlic, salt, and black pepper. Continue to cook until the onion is softened and translucent. Mix in the tomatoes, white wine, and bay leaf. Bring the mixture to a simmer and allow to cook for 5 minutes.
  • Stir in the potatoes and continue to cook until the potatoes are fork tender and the liquid has evaporated, 15-20 minutes. Stir occasionally to keep the mixture from sticking to the bottom. Remove from heat and stir in the fresh parsley. Season to taste and allow to cool to room temperature.

To assemble:

  • Divide one of the chilled discs of dough in half and place one half back in the refrigerator. Roll the remaining half on a lightly floured surface into a 9x12 inch rectangle. It should be about 1/8 inch thick.
  • Use a 4 inch round cookie cutter or glass to cut out 6 circles. If not immediately ready to use, place the circles on a parchment lined baking sheet in single layers separated by more parchment. Refrigerate until ready to assemble.
  • Put a circle of dough in the palm of your hand and place a heaping tablespoon of chorizo filling in the center. Fold the dough over to enclose the filling and form a half moon. Lightly brush the edge with water before using a fork to press the edges to seal. Repeat with remaining dough and filling.
  • Pour the 2 cups oil into medium pot or deep fryer. It should be deep enough to submerge the empanaditas. Heat to 375˚F.
  • Fry the empanaditas in batches, being careful not to overcrowd, until golden on each side, 3-4 minutes total. Use a slotted spoon to transfer to a towel lined plate. Repeat with remaining empanaditas. Serve warm.