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1
Cook the seafood filling
15 minutes
Medium heat, about 160°C (320°F)
Heat the olive oil in a wide pan over medium heat and cook the diced onion and red pepper for about 5 minutes until soft. Add the tomato, paprika, cumin, oregano, black pepper and salt and cook for 3 minutes until fragrant. Pour in the white wine and let it bubble for 1 minute, then add the shrimp, mussels, clams and squid and cook for 3 to 4 minutes, stirring gently, just until the shrimp turn pink and the squid curls. Take off the heat, stir in the chopped cilantro and cool completely.
Do not overcook the seafood in the pan — it cooks again inside the pastry. Shrimp that are just pink and squid that has just curled are done; anything more turns rubbery in the oven.
Done when: Shrimp are pink, squid is curled, and the filling is juicy but not watery.
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2
Make the dough
15 minutes
Warm liquid, about 40°C (104°F)
Put the flour and 10 g of the salt in a large bowl. Pour in the warm melted lard and rub it into the flour with your fingers until it looks like coarse crumbs. Add the beaten egg, then the warm milk and warm water a little at a time, kneading for about 5 minutes until you have a soft, smooth dough that does not stick to your hands. Cover with a clean cloth and rest for 20 minutes.
Warm liquid, not hot, is the trick — hot liquid melts the fat and makes a tough pastry. The dough should feel soft like an earlobe.
Done when: Dough is smooth, soft and no longer sticky.
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3
Roll and cut the rounds
10 minutes
No heat — room temperature, about 20°C (68°F)
Divide the rested dough into 8 equal balls. On a lightly floured surface, roll each ball into a thin round about 20 cm (8 inches) across and about 3 mm thick. Keep the rounds covered with a cloth so they do not dry out.
Roll from the centre outwards and turn the round a quarter-turn between rolls — that keeps it even and round without stretching.
Done when: Eight even, thin rounds, about 20 cm across.
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4
Fill and fold
15 minutes
No heat — room temperature, about 20°C (68°F)
Spoon about 3 tablespoons of the cold seafood filling just below the centre of each round, keeping the edge clear. Brush the edge with water, fold the dough over into a half-moon and press firmly to seal. Fold the edge over in small pleats, or pinch it into the classic Chilean fold, so the seam sits flat and tight.
Cold filling, a dry edge and a firm seal are what stop leaks. Drain any loose juice from the filling first — wet filling is the main reason empanadas burst.
Done when: Each empanada is sealed tight with no gaps and no filling escaping.
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5
Egg wash and bake
25 minutes
190°C (375°F)
Heat the oven to 190°C (375°F). Set the empanadas on a baking tray lined with parchment, leaving space between them. Brush each one all over with the beaten egg wash. Bake for about 25 minutes until deep golden brown and puffed, and the filling inside reaches 63°C (145°F).
Do not open the oven for the first 15 minutes — the pastry needs steady heat to puff. The egg wash is what gives the deep golden shine.
Done when: Empanadas are deep golden, puffed and crisp; filling is piping hot.
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6
Rest and serve
5 minutes
Serving hot, above 60°C (140°F)
Lift the empanadas onto a wire rack and rest for 5 minutes so the filling settles and the pastry stays crisp. Serve hot, one per person, with pebre sauce on the side.
Cutting into one too soon lets the juices run out and softens the base — five minutes is enough.
Done when: Empanadas hold their shape when picked up and steam gently when bitten.
auto_awesome Finishing Touches & Plating
Eat them hot, with pebre spooned over each bite or on the side. The briny seafood, the sweet onion and the smoky paprika are meant to meet in the same mouthful.
Chile
35m
