These decadent chorizo and cheese empanadas are full of ooey gooey mozzarella cheese and diced mild chorizo sausage. Seasoned with a secret blend of authentic Argentinian flavours perfected by the chef/owner of House of Empanadas in Toronto Ontario. Each flakey pastry is handmade with care and artistry.

To make it easy to tell the flavours apart, each one is stamped with a unique design so go ahead and try all three flavours and tell us which are your favourites!

COOKING TIP: Careful not to burn these little pockets because the rich filling heats up faster than you think. Cook these in a hot toaster oven, air fryer, or conventional or convection oven. Every appliance is different, so for best results, cook until an internal temperature of 74°C and the dough is golden brown on the surface. These are delicious eaten on their own, but for an elevated authentic experience, serve with an herbaceous condiment called chimichurri.

To make Argentinian chimichurri combine ½ cup of chopped parsley with ½ cup of olive oil, add 2 tbsp of red wine vinegar, 3 cloves of chopped garlic, 1-2 chopped red chillies, ¾ tsp of oregano. Add about 1 tsp of salt and ½ tsp of black pepper to taste. Chimichurri freezes well, so put the leftovers in ice cube trays to enjoy with future empanadas, and any grilled meats (steaks, seafood, chicken and pork).