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Chorizo and Refried Bean Empanadas

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  • Prep 30 min
  • Total 1 hr 50 min
  • Servings 8
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These savory Mexican pastries are stuffed with spicy chorizo and traditional frijoles de la olla or pinto beans. Make ahead and freeze for later.
By Yvette Marquez
Created Dec 26, 2013



  • 1 1/4 cups Gold Medal™ all-purpose flour
  • 2 teaspoons sugar
  • 1/8 teaspoon salt
  • 1/2 cup cold butter, cut into small pieces
  • 1 egg, slightly beaten


  • 10 oz Mexican pork chorizo sausage, casings removed
  • 4 cups cooked frijoles de la olla or 2 cans (15 oz each) pinto beans, undrained
Make With
Gold Medal Flour


  • 1
    To make dough, in medium bowl, stir together flour, sugar and salt. Using fingers, cut in butter until mixture is crumbly. Add egg; stir until dough comes together.
  • 2
    Place dough on work surface; shape dough into thick disk. Wrap tightly in plastic wrap. Refrigerate until firm, at least 1 hour.
  • 3
    While dough is chilling, in 10-inch skillet, cook and mash chorizo over low heat 6 to 8 minutes or until it begins to brown. Add frijoles de la olla with the liquid; cook over medium heat. While beans are boiling, mash with potato masher. Continue to cook until beans form a thick paste, about 10 minutes.
  • 4
    To assemble and bake empanadas, heat oven to 350°F. On lightly floured work surface, roll out chilled dough with rolling pin until about 1/8 inch thick. Cut out disks with bowl or cookie cutter 3 to 4 inches round.
  • 5
    Place 2 tablespoons bean mixture on 1 half of 1 dough disk. Fold dough over to cover filling; seal edge by pressing down with fork. (This also makes for a pretty pattern when baked.) Repeat with remaining dough and filling. Pierce top of each empanada with fork to allow steam to escape during baking. (See Tip about freezing unbaked empanadas.)
  • 6
    Spray large cookie sheet with cooking spray. Arrange fresh or frozen empanadas on cookie sheet.
  • 7
    Bake on middle rack in oven 15 to 20 minutes or until golden brown. If after 15 minutes, bottoms of empanadas are starting to brown, move cookie sheet to top oven rack and continue to bake for last 5 minutes.
  • 8
    Serve empanadas warm or at room temperature. Refrigerate any leftover baked empanadas for a few days; reheat in a toaster oven or bake at 350°F for 8 minutes.

Tips from the Betty Crocker Kitchens

  • tip 1
    Always start with chilled dough and a well-floured work surface.
  • tip 2
    Empanadas can be frozen and baked at a later date. Freeze unbaked empanadas for up to 3 months in sealed freezer plastic bag or tightly covered container.
  • tip 3
    Another shortcut is to prepare the dough and filling ahead, and keep them in the freezer.
  • tip 4
    This dough can also be made using a food processor.
  • tip 5
    Double the dough recipe for additional empanadas.


Nutrition Facts are not available for this recipe
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