These easy beef empanadas are pockets of beef, chorizo and tomatoes baked up in a crispy pie crust. They go together in minutes & are always a party hit!
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 7 -8 emapanadas
Author Linda Warren


  • 1 Tablespoon olive oil
  • 3/4 medium onion, finely chopped
  • 1-1/2 teaspoons minced garlic or 3 garlic cloves, chopped fine
  • 1/2 lb. ground beef
  • 1/4 lb. chorizo, casing removed & minced (Ninja chopper makes this step easy peasy)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1 14- oz can Rotel diced tomatoes with green chiles, drained
  • 1 packaged pie crust, thawed
  • 1 egg


  1. Preheat the oven to 400 degrees. Spray a cookie sheet with nonstick spray.
  2. Heat oil in a large skillet over medium-high heat. 
  3. Sauté onion and garlic for 3-4 minutes. 

  4. Add beef, chorizo, cumin & oregano and cook for 5-7 minutes or until beef is cooked through. 

  5. Add tomatoes and cook until reduced slightly, about 5 minutes. Let mixture cool.

To Assemble

  1. Place pie crust between two sheets of plastic wrap and roll out into long thin rectangle. 
  2. Find a glass or bowl with a diameter of 3” and use to cut dough into circles. (You can make the circles about 5" in diameter if having for dinner)

  3. Place 2 tablespoons of beef-chorizo mixture on one side of circle. Fold in half and, using the tines of a fork, seal edges all around.

  4. Place on prepared cookie sheet and continue with remaining dough.

  5. Whisk egg in small bowl and brush the top of each empanada.
  6. Place in oven and bake for 20 minutes or until golden brown. Serve hot.