Chilli Con Carne Empanadas

Chilli Con Carne Empanadas

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These chilli con carne empanadas are delicious crumbly pastry stuffed full of tasty Chilli Con Carne made with our Chipotle Paste. They are a great way to use up leftover chilli con carne and take your chilli to a picnic, perfect for parties or just an interesting and original way to eat chilli at home.

Try serving these chilli con carne empanadas as a drinks party snack alongside our deep fried chicken wings and our mini Mexican scotch eggs.

  • Prep time

    1 hour

  • Cook time

    30 mins

  • Total time

    1 hr 30 mins

  • Ideal for


  • Make it


  • Serves


How to make it

  1. Start with the chilli. Finely chop all the fresh veg (onion, garlic, celery, carrot, pepper) and gently fry in a lug of olive oil for 8-10 mins or until nice and soft in a large casserole dish.
  2. Throw in the Gran Luchito Chipotle Paste, cumin and cinnamon.
  3. Add the tomatoes, kidney beans and finely chopped coriander stalks.
  4. Fry the minced beef with a lug of olive oil in another frying pan to brown (this will add flavour to the meat) then add to the other ingredients and mix well.
  5. Add salt & pepper.
  6. Put a lid on it, leaving a small gap and cook on a low heat for about an hour (longer if you have time).
  7. Meanwhile, prepare your pastry. Sieve the flour into a large mixing bowl and add your salt and baking powder.
  8. Cut the butter into small chunks and add to the flour mixture. Use your fingertips to squeeze the butter into the flour until it forms breadcrumbs.
  9. Add water a couple of tablespoons at a time mixing with a table knife as you go until it comes together to form a soft dough. This should require about 3-4tbsp. Don’t overwork the dough.
  10. Once combined, form dough into a ball, wrap in clingfilm and place in the fridge for an hour or so.
  11. Once you’re happy with the consistency of the chilli, season, remove lid and take off heat to cool.
  12. Pre-heat your oven to 180C.
  13. Take your pastry from the fridge. Either roll out the whole thing and cut 12cm circles out, or pinch off balls the size of golf balls and flatten/roll out to 12 cm.
  14. Spoon a little of the mixture onto each circle over to on side (see pictures). Don’t overpack as they’ll be impossible to close.
  15. Use your finger with a little water to moisten the outside edge of the pastry circles.
  16. Flip over the side without chilli on and use your fingers to slightly stretch it around the filling so it fits snuggly over and the edges of the circle meet smoothly.
  17. At this point, you’ll want to carefully pick the whole thing up and crimp the edges. Unless you’ve done this before, it might be worth practising on a piece of scrap pastry as it can be a little tricky. If you’ve never crimped before, here’s a little video to show you how!
  18. Take your beaten egg and brush each sealed empanada lightly (this will give it a nice shine once it’s cooked).
  19. Sprinkle each with a little salt and bake for about 15-20 mins, or until the pastry is golden.

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