Baked Manchego and Chorizo Empanadas with Smoked Paprika
Golden baked empanadas filled with spicy chorizo and nutty Manchego cheese, seasoned with smoked paprika for a classic Spanish taste. This spanish-inspired pork ready in about 75 minutes pairs all-purpose flour, unsalted butter, cold and cubed, cold water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups all-purpose flour
- 6 tbsp unsalted butter, cold and cubed
- 1/3 cup cold water
- 1/2 tsp salt
- 6 oz chorizo sausage, casing removed and crumbled
- 1 cup Manchego cheese, shredded
- 1/2 cup yellow onion, finely chopped
- 1 tsp smoked paprika
- 1 garlic clove, minced
- 1 tbsp olive oil
- 1 egg, beaten (for egg wash)
Instructions
- Step 1: To make the dough, combine 2 cups all-purpose flour and 1/2 tsp salt in a bowl. Cut in 6 tbsp cold unsalted butter with a pastry cutter until the mixture resembles coarse crumbs. Gradually add 1/3 cup cold water, mixing until the dough forms a ball. Wrap in plastic and chill for 30 minutes.
- Step 2: Meanwhile, heat 1 tbsp olive oil in a skillet over medium heat. Add 1/2 cup finely chopped yellow onion and 1 minced garlic clove, sauté for 3-4 minutes until translucent. Add 6 oz crumbled chorizo and 1 tsp smoked paprika, cooking for another 5 minutes until cooked through and fragrant. Remove from heat and cool slightly.
- Step 3: Preheat oven to 400°F. Roll out dough on a floured surface to 1/8-inch thickness. Cut into 5-inch circles. Place 2 tbsp chorizo mixture and 2 tbsp shredded Manchego cheese on half of each circle. Fold dough over and seal edges with a fork. Brush tops with 1 beaten egg. Bake for 20-25 minutes until golden brown and crisp. Cool slightly before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Manchego and Chorizo Empanadas with Smoked Paprika take to make?
Total time is about 75 minutes (45 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Manchego and Chorizo Empanadas with Smoked Paprika?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.
Can I substitute ingredients in Baked Manchego and Chorizo Empanadas with Smoked Paprika?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Manchego and Chorizo Empanadas with Smoked Paprika for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Manchego and Chorizo Empanadas with Smoked Paprika?
Spanish pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
