Chilean Seafood Empanadas
CHILEAN EMPANADA
My mother is from Chile and these have been a staple of our household for years. I have searched and searched and never seem to find the right one, so here is our family favorite. My mom likes to sprinkle sugar on hers. I prefer a little mustard to dip it in. We all have our own cravings. This recipe makes about a dozen large empanadas, depending on the size.
Provided by Alicia Moore Lutz
Categories World Cuisine Recipes Latin American South American Chilean
Time 1h10m
Yield 12
Number Of Ingredients 18
Steps:
- Melt the butter in a large skillet over medium heat; cook the onion, garlic, oregano, cumin, salt, and pepper in the melted butter until the onion is golden brown, 5 to 7 minutes. Add the ground pork and cook until completely browned, 7 to 10 minutes more; drain the fat from the skillet. Stir the eggs, raisins, and olives into the mixture. Whisk the water and cornstarch together in a small bowl; pour into the skillet and stir until the liquid thickens. Remove from heat and set aside.
- Whisk the milk and melted shortening together in a bowl until evenly blended. Stir the flour and salt together in a separate large bowl. Pour the wet mixture into the dry and whisk until well mixed into a dough. Set aside to rest for 10 minutes.
- Preheat an oven to 400 degrees F (200 degrees C).
- Place the dough onto a lightly-floured board and roll to about 1/8-inch thick; cut into circles with a round cookie cutter or glass. Drop equal portions of the pork mixture into the center of each circle. Fold each circle in half and press edges with a fork to seal. Brush the tops of the empanadas with beaten egg.
- Bake in the preheated oven until golden brown, about 25 minutes.
Nutrition Facts : Calories 530.2 calories, Carbohydrate 54.2 g, Cholesterol 112.7 mg, Fat 27.9 g, Fiber 2.6 g, Protein 16.1 g, SaturatedFat 8.1 g, Sodium 653.3 mg, Sugar 10 g
SEAFOOD EMPANADITAS
These plump, fried hors d'oeuvres, a seafood variation on Chile's signature baked onion-and-meat-filled empanadas, are hot and juicy. Have plenty of napkins ready.
Provided by Ruth Van Waerebeek
Categories Clam Mussel Scallop Shrimp Deep-Fry Gourmet Chile
Yield Makes about 30 hors d'oeuvres
Number Of Ingredients 27
Steps:
- Make dough:
- Stir salt into hot water until dissolved.
- Sift flour, baking powder, and sugar into a large bowl, then make a well in center and add lard and butter. Stir salted water into well with a wooden spoon, melting lard and butter, then stir flour into liquid, adding a little water if necessary, to form a soft and pliable dough. Knead dough on an unfloured surface until smooth and glossy, 3 to 5 minutes (dough will be soft and slightly sticky).
- Cover dough with a kitchen towel (not terry cloth).
- Make filling:
- Cook clams in wine in a medium saucepan, covered, over medium-high heat until just opened wide, about 5 minutes (discard any that remain unopened). Transfer clams to a bowl with a slotted spoon, then cook mussels in same liquid, covered, stirring once or twice, until opened, 3 to 5 minutes (discard unopened ones). Add mussels to clams and strain cooking liquid through a paper-towel-lined sieve into a bowl.
More about "chilean seafood empanadas"
12 MOST AUTHENTIC CHILEAN SEAFOOD DISHES YOU’LL WANT TO TRY
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Estimated Reading Time 7 mins
- Locos Chilenos – Chilean Abalone. Locos or Chilean Abalone are a species of large edible sea snails. They are scientifically known as concholepas native to the coasts of Chile and Southern Peru.
- Pastel de Jaiba – Chilean King Crab Casserole. Pastel de Jaiba is surprising crab dish in many ways. When we first had it at Santiago fish market, we were expecting something close to baked crab cakes.
- Machas a la Parmesana – Chilean Razor Clams. Machas a la parmesana is a traditional appetizer or starter in Chile. It consists of machas or Chilean razor clams baked with wine, cheese and seasoning.
- Cazuela de Mariscos – Chilean Seafood Stew. Cazuela de Mariscos, or Chilean seafood stew, is a tasty dish with Spanish influence. It is made with a combination of seafood that has been boiled in a mixture of water, white wine, and onions.
- Reineta – Chilean Fish Pomfret. We first fell in love with the reineta fish when visiting Valparaiso by the Pacific Ocean in Chile. This white fish is also known as pomfret, southern ray bream or brama australis.
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- Ceviche. Ceviche is a beloved seafood dish that has taken many forms across Latin America, and Chile’s version is no exception. Known for its fresh, tangy flavors, Chilean ceviche highlights the natural taste of the seafood with a harmonious balance of acidity and spice.
- Caldillo de Congrio. Caldillo de Congrio is a traditional Chilean seafood soup that showcases the succulent flavors of conger eel. This hearty dish is deeply rooted in Chilean culture and has even gained literary fame thanks to Nobel Prize-winning poet Pablo Neruda, who dedicated an entire ode to this delicious Chilean soup.
- Machas a la Parmesana. Machas a la Parmesana is a delectable Chilean dish that features razor clams (machas) topped with a luscious mix of cheese, white wine and butter.
- Empanadas de Mariscos. Empanadas de Mariscos are a delicious variation of the iconic empanada, which is a pastry filled with a delightful assortment of ingredients.
- Paila Marina. Paila Marina is a beloved Chilean seafood stew brimming with a diverse assortment of fish and shellfish, simmered together in a fragrant, savory broth.
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From chileanfoodandgarden.com
- Make the filling: In a medium skillet heat 1 tablespoon vegetable oil over medium-low heat, add the green onions and sauté until lightly browned and tender, about 3 minutes, add salt, pepper, and Merquén, stir well and add the shrimp and cook until they are getting pink. Remove from heat and let cool, add the cheese and mix.
- Thawed the dough, separate carefully. Place 2 teaspoons of filling of shrimp and cheese. Close the empanadas, slightly wet the edge with water and then crushed with a fork to seal the edge. You can also make small folds, after sealing the edge, my favorite way.
- Heat oil in a deep pot to avoid splashing, test the oil with a piece of dough left over, get out to the surface and brown quickly in about 1 minute per side, or 400F. Place the empanadas to be fried, 2 or 3 at a time. Allow to brown on both sides, remove to a plate with an absorbent paper towel and let drain 1 minute, serve and eat hot.
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