Caramelized Onion Empanadas (Chilean PEQUENES)
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4.1
16 reviews
Good
Caramelized Onion Empanadas (Chilean PEQUENES)
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These Chilean empanadas, also known as pequenes, are stuffed with caramelized onions and seasoned with Latin spices – the perfect holiday appetizer.
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Ingredients
- 2 tablespoons vegetable oil
- 1¼ cups all-purpose flour
- 3 yellow onion cut in half lengthwise and sliced thinly, large or 5 medium
- 1½ teaspoons salt
- 1 teaspoon sugar
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 2 tablespoons lard (shortening, or butter, cut in small cubes)
- 1 teaspoon paprika or merkén
- ¼ cup water
- black pepper (to taste)
- ¼ cup milk 0% fat
- 1 teaspoon cumin ground
- 1 teaspoon lemon juice or apple cider vinegar
- 1 teaspoon oregano dried, Mexican
- 1 egg to seal and brush, beaten
- ½ teaspoon hot sauce
Instructions
- Heat 2 tablespoons of oil in a large saucepan over medium heat.
- 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.
- Add the onions, sugar, and salt.
- In a measuring cup, mix the water, milk, and lemon juice.
- Cook, stirring occasionally, for 30 minutes or until the onion is cooked, but only lightly caramelized.
- With the food processor running, add the liquid. Stop when you see the dough come together.
- Remove from heat and add paprika, pepper, cumin, oregano, and hot sauce.
- Knead the dough 10 minutes on a silicone baking mat or on a floured surface.
- Taste and adjust the seasoning.
- 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.
- 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 Information
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Serving
2empanadas
Calories
218kcal
(11%)
Carbohydrates
29g
(10%)
Protein
5g
(10%)
Fat
9.5g
(15%)
Saturated Fat
3g
(15%)
Cholesterol
41.5mg
(14%)
Sodium
497mg
(21%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Serving | 2empanadas | |
| Calories | 218kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 9.5g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 41.5mg | 14% |
| Sodium | 497mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.1
16 reviews
Good
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