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Spring Green Chorizo & Tomatillo Empanadas with Citrus-Cilantro Crust

A vibrant, savory Mexican pie with green chorizo, tomatillo, and a zesty, herbed citrus crust—perfect for St. Patrick’s Day.

Total: 2 hours 30 minutes
Difficulty: Advanced
Serves: 10
Mexican St. Patrick's Day Savory Pie Spring Green Advanced spring professional-technique

What Makes This Special

Inspired by both Mexican empanada tradition and the green spirit of St. Patrick’s Day, these hand pies feature a vivid, fresh citrus-cilantro crust and a verdant chorizo-tomatillo filling. The dough’s tender, flaky texture comes from gentle mixing, while the combination of spring onions, peas, and tomatillos provides a bright contrast to savory green chorizo. A touch of lime, cilantro, and a strawberry-lime salad garnish ties in spring and Irish themes for a festive, cross-cultural treat.

Ingredients

Spring produce, fresh herbs, and a citrusy dough create a uniquely green twist on classic Mexican empanadas. The crust is enriched with butter and olive oil, and the filling balances spicy chorizo with vegetables and a touch of cheese. A simple strawberry-lime salad brings a pop of color and seasonal sweetness as a garnish.

For the Citrus-Cilantro Crust

  • All-purpose flour & masa harina: base, with masa adding a subtle corn note.
  • Cold unsalted butter & olive oil: for maximum flakiness and depth.
  • Cilantro, lime & lemon zest: vibrant aroma and color.

For the Green Chorizo Filling

  • Green chorizo: flavorful protein base, traditionally made with herbs & spinach.
  • Tomatillos, spring onions, green peas, spinach: seasonal vegetables for freshness and color.
  • Jalapeño, garlic, cumin, oregano: for spice & complexity.
  • Manchego cheese: creamy-salty finish.

For the Strawberry-Lime Salad Garnish

  • Diced strawberries, lime juice, olive oil, flaky salt: a fresh, acidic counterpoint.

Instructions

Step 1: Make the Citrus-Cilantro Dough

  1. In a stand mixer bowl, combine flour, masa harina, salt, and pepper.
  2. Add cubed cold butter. Mix on low with the paddle attachment until pea-sized pieces remain—do not overmix!
  3. Add chopped cilantro, lime zest, and lemon zest. Mix briefly to distribute.
  4. Add olive oil and half the ice-cold water. Mix on low, adding more water just until the dough comes together (it should be shaggy, not wet).
  5. Turn the dough onto a floured surface. Gently knead a few times to bring together, pressing into a flat disc. Wrap in plastic and chill at least 1 hour.

Why it matters: Gentle, light mixing and cold ingredients ensure a tender, flaky crust. Masa and herbs add Mexican flavor and color.

Step 2: Prepare the Filling

  1. Heat 1 tbsp oil in a large skillet over medium heat. Add green chorizo, breaking into small pieces, and cook until just browned (5-6 min).
  2. Add diced tomatillos. Cook until slightly softened, 2 min.
  3. Add spring onions, green peas, minced garlic, and jalapeño. Cook until fragrant and peas are bright, 2-3 min.
  4. Stir in chopped spinach, oregano, cumin, and season with salt and pepper. Cook 1 min more. Remove from heat. Cool to room temperature, then fold in grated Manchego.

Why it matters: Cooling prevents the filling from melting the dough—crucial for crisp pastry. Manchego melts gently for texture and flavor.

Step 3: Assemble the Empanadas

  1. On a lightly floured surface, roll chilled dough to 3 mm thickness. Use a 12 cm round cutter to cut as many discs as possible (reroll scraps if needed).
  2. Place 2 tablespoons of cooled filling in the center of each disc.
  3. Fold dough over to form a half-moon, pressing edges to seal. Crimp with a fork or pinch for a decorative edge.
  4. Place empanadas on a parchment-lined baking sheet. Chill 15 min.

Step 4: Bake

  1. Preheat oven to 200°C (convection 180°C).
  2. Brush each empanada with egg wash.
  3. Bake 18-20 min, rotating tray halfway, until deep golden and crisp.
  4. Cool 10 min before serving.

Step 5: Prepare the Strawberry-Lime Salad Garnish

  1. Toss diced strawberries with lime juice, olive oil, and a pinch of flaky salt.
  2. Serve alongside or atop empanadas for color and fresh acidity.

Pro Tips

  • Keep ingredients cold: Warm dough gets tough and leaks butter, so chill everything and work quickly.
  • Don’t overfill: Too much filling can burst the crust—2 tbsp is plenty.
  • Cool filling thoroughly: Hot filling melts dough and ruins flakiness.

Troubleshooting

Empanadas opened during baking? Seal edges firmly, and chill assembled empanadas before baking to prevent leaks.

Dough too crumbly? Add a spoonful of ice water at a time, mixing lightly, until the dough comes together.

Variations

  • Vegetarian: Omit chorizo and add sautéed mushrooms and more peas.
  • Spicy: Double the jalapeño or add serrano chile for extra heat.
  • Cheese-forward: Use Cotija or Oaxaca cheese in place of Manchego for a different Mexican twist.

Storage

Store cooled empanadas in an airtight container in the fridge for up to 3 days. Reheat in a 180°C oven for 10 minutes to restore crispness. The strawberry salad is best prepared fresh, just before serving.

Let these green pies bring a bit of Irish cheer and Mexican soul to your St. Patrick’s Day table—perfectly seasonal, deeply delicious, and sure to impress!