Chorizo, Corn & Poblano Empanadas

Chorizo, Corn & Poblano Empanadas

How did you learn to cook? Chances are, it was by helping out in the kitchen to make your favorite recipes when you were young. Cooking with your children not only teaches important life skills, but also, it’s a chance to create happy memories that you’ll cherish forever.

These empanadas are sure to become a family favorite and a recipe that everyone will love to work on together. Empanadas are little hand-pies, or turnovers that are filled with meats, cheese, or other savory fillings. This recipe features a delicious mix of flavors from chorizo (pork or veggie), poblano chiles, corn, cheese, and spices.

Make a double batch of these empanadas and freeze some before you bake or fry them. They’re delicious for a quick lunch or light dinner, and you’ll love having some in the freezer for when hungry friends come over.

Chorizo, Corn & Poblano Empanadas (makes roughly 25 empanadas)

Homemade Empanada Dough

  • 5 cups all-purpose flour
  • 5 tsp salt
  • 2 sticks (1 cup) cold unsalted butter, cut into ¼ inch cubes
  • 2 large eggs
  • ¾ cup + 1 tbsp ice water
  • 4 tsp apple cider vinegar
  1. Mix flour and salt in a large mixing bowl. With a pastry cutter or fingertips, cut in cold butter into the flour mixture until it resembles coarse meal (pea size pieces).
  2. In a separate bowl beat together eggs, ice water, and vinegar.
  3. Make a well in the center of the flour mixture and pour the egg mixture in. Combine using a wooden spoon or fork.
  4. Knead on a lightly floured surface for 2 minutes. Divide into 4 dough balls and cover each one with plastic wrap. Refrigerate dough for 1 hour.

Cooking Note: Store bought pie dough (6 x 9” pie crusts) may be used instead of making the homemade empanada dough.


  • 2 tbsp olive oil
  • 8 oz. poblanos (roughly 2 whole poblanos), deseeded and de-stemmed and cut into ¼” pieces
  • 1 white onion, diced
  • 3 cloves garlic, minced
  • 8 oz. pork or veggie chorizo
  • 5 cups corn kernels (fresh or defrosted frozen)
  • 1/8 tsp salt
  • 3 tbsp tomato paste
  • ½ tsp cumin
  • 1 tsp smoked paprika
  • ½ cup cilantro
  • 8 oz. Monterey Jack, shredded
  • 1 large egg beaten with 1 tsp water (baked version only)
  1. In a large pot, heat olive oil over medium heat. Sauté the poblanos and diced onion for 7-8 minutes.  Add the garlic and sauté for an additional minute.
  2. Add the chorizo and cook for 6-8 minutes, turning occasionally.
  3. Add the corn kernels, salt, tomato paste, cumin, and paprika and cook for an additional 5 minutes.
  4. Remove from the heat and fold in fresh cilantro and allow to cool.
  5. Roll out one dough ball to 1/8th of an inch thick on a lightly floured surface. Using a 4.5 inch cutter or bowl, cut dough into circles, reserving any scraps.  Place a heaping tbsp of chorizo mixture and top with a pinch of shredded cheese in the center of the empanada dough.  Using your finger, wet the edge of half the dough round.  Fold the dry half over the empanada filling and onto the wetted edge.  Crimp with a fork and place empanada on a parchment lined baking sheet.  Repeat with the remaining dough balls and remaining dough scraps.
  6. Deep fry in 350°F hot vegetable oil for 5 minutes OR brush tops with egg wash and bake 375°F for 15-18 minutes, or until golden brown. 
  7. Serve with your favorite salsa.