Spinach Bean and Chorizo Empanada Recipe

Spinach, Bean and Chorizo Empanada

Store-bought empanadas wraps are a great way to whip up “un bocadillo” for your party. Available in the freezer section of your supermarket. All you need for this recipe is to add a creative filling. Here is an idea that can be used for vegetarians and meat lovers alike.

Yield: 10 empanadas

Time: 45 minutes


    • 1 package store bought empanada wrappers, thawed
    • 1 lb (225 g) spinach leaves, washed and well drained
    • 1/2 cup (100 g) frozen lima beans, thawed
    • 1/4 lb (115 g) chorizo finely diced (optional)
    • 2 Tbsp olive oil
    • 1/2 cup (70 g) finely chopped onion
    • 2 garlic cloves
    • 2 Tbsp finely chopped flat-leaf parsley
    • 1 Tbsp thyme
    • salt and freshly ground pepper
    • 1 egg mixed with 1 tablespoon of water (egg wash)


Heat olive oil in a saucepan over medium-high heat. Add onion and cook for about 8-10 minutes or until softened. Add garlic and cook for 2 minutes longer. Add the spinach leaves and cook it until leaves are wilted and excess moisture has evaporated. Set aside in a colander to cool and to drain residual water. While the spinach is cooling, cook lima beans according to package directions.

Place drained spinach in a bowl, add the lima beans, chorizo dices, parsley, thyme, salt, and pepper. Mix well. Set aside.

Preheat oven at 350°F/175°C.

Arrange the empanada dough rounds side by side on a baking sheet lined with parchment paper. Add a heaping tablespoon of the spinach mix on each half of the dough rounds. Brush the edges of the dough with egg wash. Fold the other side over and seal it with the tines of a fork. Cut a slit on top and brush empanadas with egg wash. Bake it for about 25-30 minutes or until nicely browned. Serve at room temperature.

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