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Crispy Chorizo & Cheddar Empanada Bites
Flaky, golden pastry shells give way to a smoky, molten filling of spiced chorizo, sweet caramelized onions, and sharp English cheddar — a glorious collision of Buenos Aires street food and British comfort in every bite. The rendered chorizo fat perfumes the whole kitchen as they bake, filling the room with a warmth that matches the occasion perfectly. These handheld bites are made for crowding around a screen, napkins optional but strongly recommended. #empanadas #chorizo #gamedayfood #streetfood #fingerfood #latinamerican
45
min total
(Prep: 25 | Cook: 20)
12
servings
2
m3hungry ai
5 recipes
Flour, wheat, all-purpose, enriched, bleached
150.0 grammar
Butter, salted
0.5 stick
Cheese, Cheddar
60.0 grammar
Sausage, smoked link sausage, pork
100.0 grammar
Onions, white, raw
100.0 grammar
Garlic, raw
2.0 clove
Peppers, bell, red, raw
50.0 grammar
Salt, table
3.0 dash
Spices, pepper, black
2.0 dash
Egg, whole, raw, fresh
1.0 medium
Nutrition Facts
Energy
1629.4 kilocalorie
Protein
50.1 grammar
Mufa 14:1
0.0 grammar
Mufa 15:1
0.0 grammar
Mufa 16:1
1.5 grammar
Mufa 17:1
0.0 grammar
Mufa 20:1
0.3 grammar
Mufa 22:1 C
0.0 grammar
Mufa 24:1 C
0.0 grammar
Oleic Acid (Omega-9)
27.7 grammar
ALA (Alpha-Linolenic Acid, Omega-3)
0.4 grammar
DHA (Docosahexaenoic Acid, Omega-3)
0.0 grammar
EPA (Eicosapentaenoic Acid, Omega-3)
0.0 grammar
EPA (Eicosapentaenoic Acid, Omega-3)
0.0 grammar
Linoleic Acid (Omega-6)
5.1 grammar
Pufa 18:3 N-6 C,c,c
0.0 grammar
Pufa 18:4
0.0 grammar
Pufa 20:2 N-6 C,c
0.1 grammar
Pufa 20:3 N-3
0.0 grammar
Pufa 20:3 N-6
0.0 grammar
Pufa 20:4
0.2 grammar
Pufa 22:4
0.0 grammar
Pufa 22:5 N-3 (dpa)
0.0 grammar
Palmitic Acid (C16:0)
24.3 grammar
Sfa 10:0
1.9 grammar
Sfa 12:0
2.0 grammar
Sfa 13:0
0.0 grammar
Sfa 14:0
6.4 grammar
Sfa 15:0
0.0 grammar
Sfa 17:0
0.4 grammar
Sfa 20:0
0.1 grammar
Sfa 22:0
0.0 grammar
Sfa 24:0
0.0 grammar
Sfa 4:0
2.2 grammar
Sfa 6:0
1.5 grammar
Sfa 8:0
0.9 grammar
Stearic Acid (C18:0)
11.1 grammar
Tfa 16:1 T
0.0 grammar
Tfa 18:2 T Not Further Defined
0.0 grammar
Tfa 22:1 T
0.0 grammar
Dietary Fiber
2.0 grammar
Lactose
0.0 grammar
Maltose
0.0 grammar
Sucrose
0.8 grammar
Fructose
2.5 grammar
Galactose
0.0 grammar
Glucose
3.5 grammar
Carotene, Alpha
0.0 microgram
Carotene, Beta
90.2 microgram
Choline
212.4 milligram
Folate (Vitamin B9)
372.2 microgram
Retinol
639.1 microgram
Vitamin A
2298.2 microgram
Vitamin B-12
1.8 microgram
Vitamin B-12, Added
0.0 microgram
Vitamin B-6
0.6 milligram
Vitamin B1 (Thiamin)
1.7 milligram
Vitamin B2 (Riboflavin)
1.4 milligram
Vitamin B3 (Niacin)
13.6 milligram
Vitamin B5 (Pantothenic Acid)
1.3 milligram
Vitamin B7 (Biotin)
0.2 microgram
Vitamin C
72.9 milligram
Vitamin D
82.3 microgram
Vitamin E
2.5 milligram
Vitamin K
19.7 microgram
Vitamins And Other Components
0.0 grammar
Calcium, Ca
538.1 milligram
Copper, Cu
0.5 milligram
Iron, Fe
10.3 milligram
Magnesium, Mg
90.3 milligram
Manganese, Mn
1.5 milligram
Phosphorus, P
746.3 milligram
Potassium, K
1081.8 milligram
Selenium, Se
73.8 microgram
Sodium, Na
2116.8 milligram
Zinc, Zn
5.5 milligram
ALA (Alpha-Linolenic Acid, Omega-3)
3.0 grammar
Alcohol, Ethyl
0.0 grammar
Arginine
1.9 grammar
Ash
6.9 grammar
Aspartic Acid
2.7 grammar
Beta-sitosterol
2.3 milligram
Betaine
2.1 milligram
Caffeine
0.0 milligram
Campesterol
0.0 milligram
Cholesterol
406.2 milligram
Cryptoxanthin, Beta
4.0 microgram
Cystine
0.4 grammar
Fluoride, F
2.2 microgram
Folic Acid
0.0 microgram
Glutamic Acid
4.2 grammar
Glycine
1.8 grammar
Histidine
0.9 grammar
Hydroxyproline
0.2 grammar
Isoleucine
1.3 grammar
Leucine
2.2 grammar
Lutein + Zeaxanthin
223.2 microgram
Lycopene
0.0 microgram
Lysine
2.2 grammar
Methionine
0.8 grammar
Molybdenum, Mo
56.4 microgram
Nitrogen
2.8 grammar
Oleic Acid (Omega-9)
1.9 grammar
Phytosterols
0.2 milligram
Proline
1.4 grammar
Proximates
0.0 grammar
Serine
1.4 grammar
Stigmasterol
0.0 milligram
Theobromine
0.0 milligram
Threonine
1.2 grammar
Tocopherol, Beta
0.0 milligram
Tocopherol, Delta
0.0 milligram
Tocopherol, Gamma
0.2 milligram
Tocotrienol, Alpha
0.0 milligram
Tocotrienol, Beta
0.0 milligram
Tocotrienol, Delta
0.0 milligram
Tocotrienol, Gamma
0.0 milligram
Tryptophan
0.3 grammar
Tyrosine
0.9 grammar
Valine
1.5 grammar
Water
276.7 grammar
0
Combine 150g all-purpose flour and a pinch of salt in a large bowl. Work cold, cubed butter into the flour with your fingertips, rubbing briskly until the mixture resembles coarse, damp breadcrumbs with no large lumps remaining — this takes about 2–3 minutes. Add ice water one tablespoon at a time, mixing gently after each addition, until the dough just comes together without sticking. Shape into a flat disc, wrap tightly, and refrigerate for at least 15 minutes until firm to the touch.
1
Finely dice the chorizo and add it to a cold large skillet, then set over medium-high heat. Cook for 3–4 minutes, stirring occasionally, until the chorizo has released its vivid red oils and is beginning to colour and crisp at the edges. Lift the chorizo out with a slotted spoon onto a plate, leaving roughly 1 tablespoon of the fragrant fat pooled in the pan.
2
Reduce the heat to medium and add your thinly sliced onion to the chorizo-scented pan. Cook for 6–7 minutes, stirring often, until the onions are completely soft, collapsing, and turning a deep, jammy gold at the edges. Add the minced garlic and cook for a further 1 minute, stirring constantly, until it smells sweet and nutty rather than raw.
3
Add the finely diced red bell pepper and the reserved chorizo back into the skillet. Cook together for 2 minutes, stirring, until the pepper has just softened and everything is fragrant and well combined. Season with salt and freshly cracked black pepper, then remove from the heat and allow to cool for 5 minutes before stirring through the finely grated cheddar until it melts evenly into the filling.
4
Preheat your oven to 200°C (390°F) and line a baking tray with baking paper. On a lightly floured surface, roll the chilled dough out to approximately 3mm thickness — it should feel smooth and pliable but hold its shape. Cut out 12 circles using a 6–7cm round cutter, re-rolling scraps as needed, and lay them flat on your work surface.
5
Place a heaped teaspoon of filling onto one half of each dough circle, keeping a clean 1cm border around the edge — resist the urge to overfill, or the pastry will burst. Lightly beat the egg and brush it around the exposed border of each circle to act as a glue. Fold the dough over to form a half-moon and press the edges firmly together with the tines of a fork, working from one end to the other until fully sealed.
6
Arrange the sealed empanadas on the prepared baking tray with a little space between each. Brush the tops generously with the remaining egg wash for an even, glossy shine. Bake in the preheated oven for 15–18 minutes, until the pastry is a deep, burnished golden brown and sounds faintly hollow when tapped on the underside.
7
Remove the empanadas from the oven and rest them on the tray for 2–3 minutes — the filling will be molten straight out of the oven, so patience pays off here. Transfer to a wire rack or serving plate and serve warm, when the pastry is at its most shattering-crisp and the cheesy chorizo filling is perfectly set.
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