Name: Pequenes (Chilean Onion Empanadas)
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 12
Ingredients: For the Pequenes Filling:; 1/4 cup lard, vegetable shortening, or vegetable oil; 3 1/2 pounds (1.5kg) white or yellow onions (about 7 medium onions), diced; 1 tablespoon Chilean aji de color or sweet paprika; 1/2 teaspoon ground cumin; 1 tablespoon (9g) Diamond Crystal kosher salt, plus more as needed; for table salt use half as much by volume or the same weight; 1 to 2 tablespoons (15-30ml) Chilean hot sauce or sriracha (optional); Freshly ground black pepper; 1 tablespoon all-purpose flour; 1 cup (235ml) beef or vegetable broth; For the Empanada Dough:; 4 ounces (115g) unsalted butter; 4 ounces (115g) lard or vegetable shortening; 1 tablespoon (9g) Diamond Crystal kosher salt; if using table salt, use half as much by volume or the same weight; 2 pounds (905g) all-purpose flour, plus more for dusting; 1 teaspoon baking powder; 1 1/2 cups (355ml) hot water (130 to 140°F/55 to 60°C), divided; 2 large eggs, at room temperature and lightly beaten, divided; 2 tablespoons (30ml) Chilean pisco (use Peruvian pisco or vodka if not available); To Assemble:; 1/4 cup (60ml) milk; 1 egg yolk beaten with 2 tablespoons milk to form an egg wash

Ingredients

(Servings: 12)

1/4 cup lard, vegetable shortening, or vegetable oil

3 1/2 pounds (1.5kg) white or yellow onions (about 7 medium onions), diced

1 tablespoon Chilean aji de color or sweet paprika

1/2 teaspoon ground cumin

1 tablespoon (9g) Diamond Crystal kosher salt, plus more as needed; for table salt use half as much by volume or the same weight

1 to 2 tablespoons (15-30ml) Chilean hot sauce or sriracha (optional)

Freshly ground black pepper

1 tablespoon all-purpose flour

1 cup (235ml) beef or vegetable broth

4 ounces (115g) unsalted butter

4 ounces (115g) lard or vegetable shortening

1 tablespoon (9g) Diamond Crystal kosher salt; if using table salt, use half as much by volume or the same weight

2 pounds (905g) all-purpose flour, plus more for dusting

1 teaspoon baking powder

1 1/2 cups (355ml) hot water (130 to 140°F/55 to 60°C), divided

2 large eggs, at room temperature and lightly beaten, divided

2 tablespoons (30ml) Chilean pisco (use Peruvian pisco or vodka if not available)

1/4 cup (60ml) milk

1 egg yolk beaten with 2 tablespoons milk to form an egg wash

Pequenes (Chilean Onion Empanadas)

Ingredients

For The Pequenes Filling

For The Empanada Dough

To Assemble

Steps

Nutrition Facts

Comments

Pequenes (Chilean Onion Empanadas)

Ingredients

For The Pequenes Filling

For The Empanada Dough

To Assemble

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts