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.
You may also like the recipe: Chilean Beef Empanadas de Pino.Print
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 work 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 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)
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Vegetarian
- Method: Baked
- Cuisine: Chilean
- Serving Size:
- Calories: 91
- Sugar: 1.3 g
- Sodium: 498.2 mg
- Fat: 3.9 g
- Saturated Fat: 1.7 g
- Carbohydrates: 11.8 g
- Fiber: 0.6 g
- Protein: 2.2 g
Keywords: Chilean Pequenes, Onion Empanadas