Chicken and Chorizo Empanadas

These Tex-Mex Chicken and Chorizo Empanadas are savory little hand pies with a kick of Southern-style comfort. Ground chicken and spicy chorizo are blended with a special mix of Tex-Mex seasonings, then tucked inside tender dough and baked until golden and delicious. Brushed with a rich egg wash for a beautiful finish, they’re perfect for serving as a crowd-pleasing appetizer or grabbing for a quick meal on the go.

Easy Tex-Mex Chicken Chorizo Empanadas Recipe

Empanadas have roots in Spain and are especially popular throughout Argentinian, Hispanic, and Filipino cultures. Here in the South, we might simply call them a savory pastry hand pie. They can be made sweet or savory, but for this version, I chose ground chicken to shake things up a bit. Paired with spicy chorizo, the filling is packed with bold, delicious flavor. You can easily substitute ground turkey or good ole ground beef if you prefer.

Serve these spectacular little hand pies as an appetizer, game-day snack, party bite, or casual dinner. No matter when they hit the table, they always disappear fast!

Key ingredients you’ll need to make Chicken Chorizo Empanadas: (Scroll down for full printable recipe card and quantities.)

• Pastry – Store-bought puff pastry forms the buttery crust.
• Protein – A combination of ground chicken and chorizo sausage for spice.
• Onion – Sweet onion and minced fresh garlic ehance the flavor.
• Peppers – Jalapeno pepper and red bell pepper for color and texture.
• Oil – Olive oil to saute the veggies and meats.
• Spices – Prepared taco seasoning plus ground cumin for an earthy flavor.
• Cream Cheese – A small amount of cream cheese binds the filling.
• Corn – I like to add corn kernels for a hint of sweetness. This is optional., it can be omitted.
• Fresh Herbs – Fresh cilantro enhances the taste.
• Egg Wash – One large egg to seal the edges of the pastry.

How to Make Chicken and Chorizo Empanadas Recipe

• Saute Vegetables – Cook the diced onion and peppers in a few drizzles of olive oil until softened and beginning to brown. Add the minced garlic.
• Brown Ground Chicken and Chorizo Sausage – To the skillet add the ground chicken, ground chorizo, taco seasoning and cumin. Cook until no pink remains and the meats are fully cooked. Taste and adjust the salt and pepper to your taste. Drain any excess fat from the pan.
• Mix-Ins– Add the corn, softened cream cheese and chopped cilantro. Continue to cook on low heat just until the cream cheese has melted. This can be done in advance and chilled.
• Puff Pastry – Thaw puff pastry per the package instructions and roll out on a lightly floured work surface cut into 6-inch rounds.
• Assemble – Place a heaping tablespoon of the filling mixture into the center of each round. Brush the edges with egg wash and fold over crimping the edge to seal. Place side by side on prepared baking sheet. Brush all over with the beaten egg wash.
• Oven – Bake in preheated oven per the baking time in the recipe until puffy and golden brown.
• Serve hot.

Kitchen Equipment to Make Chicken Chorizo Empanadas

• Large skillet or nonstick frying pan.
• Sharp knife and cutting board.
• Measuring cups and measuring spoons.
• 5-inch cookie cutter or biscuit cutter.
• Rolling pin.
• Small bowl, fork and pastry brush for the egg wash.
• Large baking sheet pans lined with parchment paper or a silicone mat.

Recipe Variations, Tips and Substitutions

• Pastry – Empanadas can be prepared using refrigerated pie crusts or homemade pie crust dough. In this recipe, I chose to use puff pastry. Either will work.
• Protein – You can use ground turkey or ground beef in this recipe in place of ground chicken.
• Adjust According to Servings Needed – When developing this recipe I purposely made it so it could be cut in half for a smaller batch. Even better, consider making a full batch and freeze half for future use!
• Peppers – You could use poblano pepper in place of jalapeno pepper and a spice red pepper in place of sweet red bell pepper.
• Serving Option – I like to serve these empanadas with a side of my Homemade Avocado-Lime Ranch Dressing for dipping and there are never any leftovers.
• Freezing Unbaked Empanadas – If you’d like to make a full recipe in advance, fill the pockets, place onto a wax paper lined baking sheet and into the freezer. After they freeze, carefully place into plastic storage bags or a freezer safe container and freeze until you’re ready to entertain or busy day snacking. Thaw in the fridge or allow them 15 minutes on the counter, brush with egg wash (one large egg beaten with cold water) and bake accordingly. It’s a fantastic time saver during the holidays or entertaining.

Storage and Leftovers

• Make-Ahead Tip – For a timesaver, you can easily make the filling in advance. Just pop it into an airtight container and into the fridge until you’re ready to assemble the chicken empanadas. The filling also freezes beautifully for up to one month. Remove from the freezer and thaw in the fridge overnight to fill the empanadas pockets before baking.
• Leftovers – Store leftover Tex-Mex Chicken Chorizo Empanadas in the refrigerator for up to 3 days.
• Reheating – Reheat in individual servings in the microwave, in a preheated 375°F oven on a sheet pan for 5-10 minutes until heated through or in an air fryer for 2-3 minutes to crisp the puff pastry.
• Freezer – Freeze leftovers for up to 2 months. Thaw in the fridge and reheat just before serving.

More Southern Style Appetizer Recipes to Make

These empanadas fall into the category of party food at our house. More small bites and appetizer recipes you may like to try:

• No party would be complete without Restaurant Style Salsa and tortilla chips.
• My recipe for Shrimp Cocktail comes with homemade cocktail sauce and a lemon dill sauce.
• Make your own Churros with chocolate and caramel sauce for dipping.
• Loaded Mashed Potato Spring Rolls are packed with flavor.
• Make a big batch of fresh Guacamole for your next Tex Mex feast.
• My Easy Chicken Taco Pinwheels never last long.
• Homemade Sopapillas from A Cozy Kitchen.

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