A traditional recipe: Pequenes, Chilean Onion Empanadas, well remembered by old people.
I do not remember eating them, but they were trendy in old times. The size is smaller than a regular Chilean empanada. The filling is onion cooked with our traditional mix of condiments: paprika, oregano, and cumin.
I teamed up with my husband for this recipe. I cooked the onions, and he made the dough and empanadas.
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Pequenes, Chilean Onion Empanadas
for the dough,
- 1 1/4 cup flour
- 1 1/2 teaspoon fine salt
- 1 teaspoon sugar
- 30 grams of butter
- 1/4 cup water
- 1/4 cup milk
- 1 teaspoon lemon juice
- 1 egg beaten
- 2-3 chopped onions, half moon
- 1 teaspoon sugar
- 1 teaspoon paprika or merkén
- 1 teaspoon cumin
- 1/2 teaspoon hot sauce
- 1 teaspoon salt
- For the filling: wash, peel and chop the onions in half moons.
- Heat 2 tablespoons oil over medium heat, add the chopped onions, sugar and salt. Cook over medium-low heat for 30-40 minutes until golden, stirring occasionally.
- Season with paprika, cumin, and hot sauce. Taste and adjust the seasoning.
- For the dough, mix in a bowl: water, milk and lemon juice.
- In another bowl combine flour, sugar, and salt, stir with a fork. Add the diced butter and working with your hands or a fork to form sand. Add milk mixed with water and knead. Form an elastic, soft dough, kneading with a machine for 5 minutes or 10 minutes by hand until the dough is smooth and flexible. Let stand covered with a damp cloth for half an hour.
- Preheat the oven to 180C or 350F.
- Beat the egg with a little water with a fork for 20 seconds, until well mixed.
- Flour the counter and roll to a thin dough 3-4 mm. Cut circles.
- Fill with 1 tablespoon onion. Moisten the edge with the egg wash. Close and crush with a fork. Brush with beaten egg and make little holes with a fork for steam to escape.
- Place on a parchment covered baking sheet.
- Bake for 25-30 minutes, until golden.
- Remove to a wire rack, cover with a tea towel and rest 10-15 minutes. Serve.
Recipe adapted from Cocina Chilena: traditional, fina y fácil de Augusto Merino (in bookstores in Chile)