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4.1 from 24 votes

Caramelized Onion Empanadas (Chilean PEQUENES)

These Chilean empanadas, also known as pequenes, are stuffed with caramelized onions and seasoned with Latin spices – the perfect holiday appetizer.

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 15 mins
Servings: 6 servings
Calories: 218 kcal
Course: Side Dish , Appetizer
Cuisine: Chilean

Ingredients

  • 2 tablespoons vegetable oil
  • 1¼ cups all-purpose flour
  • 3 large or 5 medium yellow onions (cut in half lengthwise and sliced thinly)
  • 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 0% fat milk
  • 1 teaspoon ground cumin
  • 1 teaspoon lemon juice or Apple Cider Vinegar
  • 1 teaspoon dried Mexican oregano
  • 1 beaten egg (to seal and brush)
  • ½ teaspoon hot sauce

Instructions

    Cup of Yum
  1. Heat 2 tablespoons of oil in a large saucepan over medium heat.
  2. 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.
  3. Add the onions, sugar, and salt.
  4. In a measuring cup, mix the water, milk, and lemon juice.
  5. Cook, stirring occasionally, for 30 minutes or until the onion is cooked, but only lightly caramelized.
  6. With the food processor running, add the liquid. Stop when you see the dough come together.
  7. Remove from heat and add paprika, pepper, cumin, oregano, and hot sauce.
  8. Knead the dough 10 minutes on a silicone baking mat or on a floured surface.
  9. Taste and adjust the seasoning.
  10. Cover and let it rest 30 minutes.
  11. Preheat the oven 350ºF. Cover a baking sheet with parchment paper.
  12. 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.
  13. Fill with 2 tablespoons of cooked onions.
  14. 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.
  15. Brush each empanada with egg and pierce the top with a toothpick to allow them to vent steam.
  16. Bake for 25 to 30 minutes or until golden brown. Let cool on a rack 10 minutes before serving.

Nutrition Information

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

% 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.