main dishes

Empanadas de Entrails

I’m so excited to share with you my final and biggest theme for this Halloween season! Come along and join the fun because I’m throwing a Mad Scientist Halloween party and you’re invited! I’ll transform Mexican food favorites into a super scary Mad Scientist menu, starting with these gruesome Empanadas de Entrails. Not to worry, these aren’t really intestines, they’re a delicious puff pastry stuffed with chorizo, onions and pepper jack cheese, served with a blackberry chipotle sauce that’s terrifyingly tasty! I hope you’ll join me for more gory recipes and some fun mad scientist projects to set the mood for our spooky Halloween party! Enjoy!

Empanadas de Entrails's what's for dinner. A gruesome main dish for Halloween that's really just chorizo and cheese empanadas twisted into costume and served with a bloody blackberry chipotle sauce.
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Course: Main Dish
Cuisine: Halloween Food
Keyword: Halloween
Servings: 6


  • 2 tubes chorizo (soy, beef or pork)
  • 1 medium onion, diced
  • 8 oz. pepper jack cheese, grated
  • packages frozen puff pastry, thawed
  • 1 egg (plus 1T water for egg wash)

Bloody Blackberry Chipotle Sauce

  • 1 cup blackberries
  • ½ cup sugar
  • 1 cup water
  • 1 chipotle pepper in adobo, minced
  • 1 tbsp. adobo sauce


  • Add blackberries to a small saucepan and crush with a potato masher. Add sugar, water, chipotle pepper and adobo sauce, and bring to a boil over medium high heat. Reduce heat and simmer until sauce begins to reduce and thicken, about 10-15 minutes. Set aside to cool. Blend in a food processor and strain to remove big chunks. Reserve the remaining smooth blackberry sauce. Salt to taste, if needed.
  • Prepare filling: Cook chorizo and onions in a large skillet over medium high heat. No additional oil is needed as the rendered fat from the chorizo will add fat and flavor as the onions cook. Reduce heat and simmer until onions are soft, stirring occasionally about 10 minutes. Turn off heat and allow the chorizo mixture to cool. 
  • Preheat: oven to 400 degrees. 
    Egg wash: Beat egg and 1 T water for egg wash and set aside.
    Assemble pastry: Working on a long piece of parchment paper, remove one sheet of tri-folded puff pastry and cut along the two folds, to create three narrow pieces of pastry. Align the short ends of the pastry end to end, pressing the seams together to create one long piece of puff pastry. Spoon chorizo filling and pepper jack cheese to the center of the pastry dough leaving a half inch on each side of the filling. Run a small amount of egg wash on one side of the filling and fold pastry over to seal it, working your way down the length of the pastry dough. Repeat with remaining tri-fold sheets of puff pastry until you make 3 or 4 rolls of intestines (I used 3 whole puff pastry sheets to make 3 long rolls)
  • On a parchment lined baking sheet, begin assembling your intestines SEAM SIDE UP by coiling and creating twists and turns of filled pastry rolls. Add another roll and join each end by pinching together the seams and continue to coil them to create a gory maze of twisted entrails. 
    Now it's time to flip the pastry over so that it is SEAM SIDE DOWN. Line another cookie sheet with parchment paper and place it directly over the SEAM SIDE UP pastry. With the puff pastry sandwiched between two cookie sheets, pick up both cookie sheets and flip them over. Remove the top cookie sheet and parchment. *Brush with egg wash and bake at 400° for 25-30 minutes.
    *Note: I also brushed the entrails with some the blackberry chipotle sauce to give it that extra gory look but this is optional. Instead, serve the blackberry chipotle sauce on the side.
  • Remove from oven and let the pastry cool 10 minutes. Run a spatula underneath the cooked pastry to make sure it will slide freely from the parchment paper. If serving on old, worn out cookie sheet, like I did, gently pull the parchment on one side to remove it. Spoon and drizzle the Bloody Blackberry Sauce between the folds and twists of the entrails for a gory look. Serve with additional sauce on the side. 'Bone' Appetit!


Baked Entrails recipe from Castellon's Kitchen.


  • Mei says:

    Hi, This looks wonderful! I would love to try it but am having trouble finding Chorizo. Would Italian Sweet Sausage be okay to substitute? Or do you have any other suggestions? Thanks, I can’t wait to try it!!

    • Lori Castellon says:

      Italian sausage would work as a filling, but you may want to use a tomato sauce instead of the chipotle berry sauce. Hope that helps.

  • Stacy Sheridan says:

    Can I make this ahead of time and freeze it?

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