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Chilean empanadas with hot sauce

Caramelized Onion Empanadas (Chilean PEQUENES)

4.13 from 8 votes
These Chilean empanadas, also known as pequenes, are stuffed with caramelized onions and seasoned with Latin spices – the perfect holiday appetizer.
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Yield: 6 servings
Course: Appetizer, Side Dish
Cuisine: Chilean

Ingredients

For the filling:

  • 2 tablespoons vegetable oil
  • 3 large or 5 medium yellow onions (cut in half lengthwise and sliced thinly)
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon paprika or merkén
  • black pepper (to taste)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried Mexican oregano
  • ½ teaspoon hot sauce

For the dough:

  • 1¼ cups all-purpose flour
  • 1½ teaspoons salt
  • 1 teaspoon granulated sugar
  • 2 tablespoons lard (shortening, or butter, cut in small cubes)
  • ¼ cup water
  • ¼ cup 0% fat milk
  • 1 teaspoon lemon juice or apple cider vinegar
  • 1 beaten egg (to seal and brush)

Instructions

Make the filling:

  • Heat 2 tablespoons of oil in a large saucepan over medium heat.
  • Add the onions, sugar, and salt.
  • Cook, stirring occasionally, for 30 minutes or until the onion is cooked, but only lightly caramelized.
  • Remove from heat and add paprika, pepper, cumin, oregano, and hot sauce.
  • Taste and adjust the seasoning.

Make the dough:

  • In a food processor, mix the flour, salt, and sugar. Pulse a couple of times. Add the lard or butter and pulse a few times until it is uniform.
  • In a measuring cup, mix the water, milk, and lemon juice.
  • With the food processor running, add the liquid. Stop when you see the dough come together.
  • Knead the dough 10 minutes on a silicone baking mat or on a floured surface.
  • Cover and let it rest 30 minutes.
  • Preheat the oven 350ºF. Cover a baking sheet with parchment paper.
  • Divide the dough into 12 equal portions. Working one at a time, roll the dough into a ball, flatten it, and roll it with a rolling pin until you have a 5-inch circle.
  • Fill with 2 tablespoons of cooked onions.
  • Wet the rim with the egg and seal shut, press the edge gently with a fork, or fold it over. Place on the baking sheet leaving an inch between pequenes.
    PEQUENES
  • Brush each empanada with egg and pierce the top with a toothpick to allow them to vent steam.
  • Bake for 25 to 30 minutes or until golden brown. Let cool on a rack 10 minutes before serving.

Nutrition

Serving: 2empanadas, Calories: 218kcal, Carbohydrates: 29g, Protein: 5g, Fat: 9.5g, Saturated Fat: 3g, Cholesterol: 41.5mg, Sodium: 497mg, Fiber: 3g, Sugar: 6g
- WW Points: 7