If you’re craving a taste of Chile, these Chilean Onion Empanadas are sure to hit the spot. With their flaky crust and savory onion filling, they bring a touch of South American warmth to any table. Perfect as a snack or a meal, they’re a delicious way to explore new flavors. Get ready to enjoy a classic dish that’s simple, satisfying, and full of authentic taste.
Steps
- Heat the vegetable oil in a large saucepan over medium heat, then add the sliced onions, sugar, and salt. Stir occasionally and cook for about 30 minutes until the onions are softened and slightly caramelized. Remove from heat and mix in the paprika, pepper, cumin, oregano, and hot sauce, adjusting seasoning to taste.
- In a food processor, combine the flour, salt, and sugar, and pulse a few times. Add the lard or butter in small cubes and pulse until the mixture is uniform. In a separate cup, mix water, milk, and lemon juice, then gradually add this liquid to the food processor until the dough forms.
- Knead the dough on a floured surface or silicone baking mat for about 10 minutes until smooth. Cover it and let it rest for 30 minutes. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Divide the dough into 12 equal parts, roll each into a ball, flatten, and use a rolling pin to create a 5-inch circle. Place 2 tablespoons of the caramelized onion filling in the center of each circle.
- Moisten the dough edges with beaten egg, fold to seal, and press the edges with a fork or fold them over to secure the filling inside. Arrange on the baking sheet, leaving space between empanadas, brush with egg, and poke a small hole with a toothpick on top for venting.
- Bake the empanadas for 25 to 30 minutes or until they are golden brown. Let them cool on a rack for about 10 minutes before serving.
Ingredients
- 2 tablespoons of vegetable oil
- 3 large or 5 medium yellow onions, halved lengthwise and thinly sliced
- 1 teaspoon of sugar
- 1 teaspoon of salt
- 1 teaspoon of paprika or merkén
- Black pepper, to taste
- 1 teaspoon of ground cumin
- 1 teaspoon of dried Mexican oregano
- ½ teaspoon of hot sauce
- 1¼ cups of all-purpose flour
- 1½ teaspoons of salt
- 1 teaspoon of granulated sugar
- 2 tablespoons of lard, shortening, or butter, cut into small cubes
- ¼ cup of water
- ¼ cup of 0% fat milk
- 1 teaspoon of lemon juice or apple cider vinegar
- 1 beaten egg, for sealing and brushing
Nutritional Values
Calories: 1308 kcal | Carbohydrates: 174 g | Protein: 30 g | Fat: 57 g | Saturated Fat: 18 g | Cholesterol: 249 mg | Sodium: 2982 mg | Fiber: 18 g | Sugar: 36 g
FAQ
- What are Chilean pequenes?
- Chilean pequenes are a vegetarian version of empanadas stuffed with caramelized onions and seasoned with Latin spices, making them an ideal holiday appetizer.
- How can I prevent empanadas from leaking during baking?
- To prevent leaks, avoid overstuffing the empanadas, seal the edges by pressing with a fork, and poke a small hole in the top with a toothpick to allow steam to escape.
- Can I freeze the empanadas before baking?
- Yes, you can freeze the unbaked empanadas for up to three months. When you’re ready to bake them, simply add a few extra minutes to the baking time.
- What makes the dough for pequenes different from traditional empanada dough?
- The dough for pequenes includes lemon juice, which helps make the crust more tender compared to the traditional meat empanada dough.
- What spices are used in the filling for caramelized onion empanadas?
- The filling is seasoned with paprika, cumin, Mexican oregano, and a touch of hot sauce for added flavor.
Tips
- To avoid leaks, ensure you do not overfill the empanadas; use only about two tablespoons of the onion filling per empanada.
- Securely seal the empanadas by pressing the edges of the dough gently with a fork, which helps to prevent the filling from escaping during baking.
- Poke a small hole in the top of the empanada using a toothpick to allow steam to escape, which reduces the risk of the dough bursting open.
- You can freeze unbaked empanadas for up to three months. When you’re ready to bake them, simply extend the baking time slightly to account for them being frozen.
Equipment
- Food Processor
- Silicone Baking Mat
- Rolling Pin
- Parchment Paper
