Pequenes are a classic Chilean recipe from yesteryear, often enjoyed during national holidays when the meat runs out (or the budget is tight) but the desire to celebrate remains.
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How to make Pequenes or Onion Empanadas?
Pequenes are small but appetizing empanadas filled with a mixture of onions and paprika (Chilean ají color), perfect for opening the appetite or accompanying a good toast.
Nutritional Information
Category: Appetizers
Cuisine: Chilean
Calories: 400
Preparation: 60 minutes
Cooking: 90 minutes
Servings: 6 people
Pequenes or Onion Empanada Recipe
Ingredients
1. Sofrito Base
- 120 ml of vegetable oil
- 2 garlic cloves
- 2 tablespoons of paprika
2. Onion Filling
- 6 onions, sliced
- 1 teaspoon of dried oregano
- 1 teaspoon of cumin
- Salt
- Pepper
3. Empanada Dough
- 500 g of flour
- 240 ml of warm milk
- 60 ml of white wine
- 3 tablespoons of lard
- 3 tablespoons of butter
- 2 egg yolks
- 2 tablespoons of liquid milk
- 1 egg
- 1 teaspoon of salt
- ½ teaspoon of baking powder
Preparation
1. Sofrito Base
- In a medium-sized skillet, heat the oil over medium heat and add the garlic until lightly browned. Remove the skillet from the heat, discard the garlic, and reserve the oil.
- Add the paprika to the oil, stirring constantly until it dissolves. Cool, strain, and reserve.
2. Onion Filling
- In a large skillet, heat the prepared oil, garlic, and paprika over medium heat. Add the onions and cook over medium-low heat, stirring occasionally until they are lightly browned, for 45 to 60 minutes.
- Season the onions with salt, pepper, oregano, and cumin to taste. Integrate everything very well. Cool and reserve.
3. Empanada Dough
- Melt the lard and butter in a small pot over low heat.
- In a large bowl, sift and mix the flour, salt, and baking powder. Add the melted lard and butter, milk, wine, a whole egg plus an egg yolk. Mix everything very well.
- Take the mixture to a floured surface and knead for about 5 minutes or until a soft and homogeneous dough is formed.
- Roll out the dough very thin and cut discs of 10 cm with a mold or a small plate. Assembly and Baking of Pequenes
- Turn on and preheat the oven to 200°C (392°F) for at least 10 minutes.
- In a small and deep plate, mix 1 egg yolk and two tablespoons of milk. Reserve.
- Place a little of the onion filling on each dough circle and fold in half, forming a semicircle. Seal the edges well by folding the edge of the dough or using a fork. Brush each empanada (pequén) with the egg and milk mixture.
- Place in the preheated oven and bake for 15 to 20 minutes or until the dough is lightly browned.
- Serve the freshly made pequenes or onion empanadas immediately.
Benefits of consuming onions
- Onions are a source of fiber and folic acid, which can help control weight and reduce obesity.
- Onions contain compounds that can improve blood circulation and reduce the likelihood of developing cardiovascular diseases.
Did you know?
Despite what many might believe, the consumption of onions and aji paprika is highly recommended as part of the daily diet. Both have antioxidant and anti-inflammatory effects that help reduce blood pressure, the risk of diabetes mellitus, and overall improve liver function.
