Chorizo Empanadas

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La Cocina Goya

Spanish-style Chorizo is highly seasoned dried and cured pork sausage made with savory garlic and smoky paprika. Popular in Spanish-speaking islands in the Caribbean like Cuba, chorizo has become a popular filling for empanadas. Here, the chorizo is chopped and sautéed with a classic sofrito before being enclosed in easy-to-use GOYA® Empanada Dough for Frying (pastry rounds for turnovers). Sealed with a fork and then fried, these Cuban-Style Empanadas are not to be missed.

  • Ingredients
  • Directions

1 pkg. (7 oz.)

GOYA® Chorizo, finely chopped


onion, finely chopped (about ¾ cup)


green bell pepper, finely chopped (about ½ cup)

1 tsp.

GOYA® Minced Garlic or 2 cloves garlic, finely chopped

1 pkg. (14 oz.)

GOYA® Empanada Dough for Frying, thawed

All-purpose flour, for rolling out dough

GOYA® Vegetable Oil, for frying


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Step 1

Heat olive oil in medium skillet over medium-high heat. Add chorizo, onions and bell pepper. Cook, stirring occasionally, until vegetables are soft and chorizo is heated through, about 8 minutes. Stir in garlic; cook until fragrant, about 1 minute more. Add tomato sauce and ½ cup water; bring to boil. Reduce heat to medium. Cook, stirring occasionally, until sauce thickens and completely coats chorizo, about 5 minutes. Season with Adobo. Transfer chorizo mixture to medium heat-proof bowl. Let sit until steam subsides. Refrigerate until cold. (Note: Chorizo filling can be stored covered in refrigerator for up to 1 week).

Step 2

On lightly floured work surface, using rolling pin, roll out disco until about ½” larger in diameter. Spoon heaping tablespoon cooled chorizo mixture into middle of dough. Moisten edges with water and fold in half to form half-moon shape. Seal edges by pressing with fork. Repeat with remaining discos and filling to make 10 empanadas.

Step 3

Heat 2" vegetable oil in large, heavy pot over medium-high heat until vegetable oil registers 350°F on deep-fry thermometer. Alternately, heat oil in deep fryer to 350°F. Fry empanadas in batches until dough is crisp and golden brown and filling is hot, about 5-6 minutes per batch. Transfer empanadas to paper towels to drain. Serve warm.

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