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Chilean empanada de membrillo, filled with sweet membrillo jam
Golden brown empanadas de membrillo with flaky pastry

Chilean empanada with quince paste (Empanada de membrillo)

Author: Flavelo
Recipes Cakes and Desserts
The sweet version of Latin American 'pocket' pastries. Quince cheese (membrillo) is an extremely popular filling in Chile, whose tart-sweet taste perfectly matches the buttery, crumbly pastry. This is not the puff pastry version, but a more rustic, 'masa' based dough which browns delicately during baking. Perfect companion for an afternoon coffee.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 45 mins
🍽️ Servings 6 servings
🔥 Calories 320 kcal
🌍 Cuisine Chilean

Ingredients

Equipment Needed

  • Rolling pin
  • Mixing bowl
  • Baking sheet with parchment paper
  • Fork (for sealing)

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Mix the flour with the salt and sugar. Rub in the cold butter until crumbly.

Tip: The butter pieces ensure the flakiness of the pastry.
2 ✓

Add the egg and add the warm water gradually. Knead until you get a smooth, elastic dough.

Tip: The warm water helps the butter soften slightly and the gluten relax, making it easier to roll.
3 ✓

Rest the dough covered for 20-30 minutes.

Tip: Without resting, the dough will 'spring back' when rolling.
4 ✓

Preheat the oven to 180°C. Cut the quince paste into cubes or mash with a fork (if too hard, loosen with a little water).

Tip: The filling shouldn't be runny, or it will leak during baking.
5 ✓

Roll out the dough thinly (approx. 3 mm) and cut out 10-12 cm circles.

Tip: Use a bowl as a template for nice circles.
6 ✓

Put a dollop of filling on one half of the circle. Fold over the other half. Press the edges down with a fork, or twist with your fingers (repulgue).

Tip: Brush the edges with a little water before folding so they stick together better.
7 ✓

Brush the tops with beaten egg, and prick with a fork to let steam escape.

Tip: The egg wash gives a beautiful golden brown colour.
8 ✓

Bake for 20-25 minutes until golden brown.

Tip: Let cool slightly, as the filling is piping hot!

Recipe FAQ

What is membrillo?
Dense quince cheese. If you can't find it, it can be replaced with thick jam, but be careful it doesn't run out.
Can it be deep fried?
Yes, traditionally it can be fried in plenty of oil, making it crispier but greasier.
How long does it keep?
It keeps for days in a box, but the pastry is finest when fresh.

Ingredients

  • 300 g Plain flour
  • 100 g Butter (cold)
  • 1 pc Egg
  • 0.5 tsp Salt
  • 150 ml Warm water (as needed)
  • 50 g Sugar (optional, for the dough)
  • 200 g Quince paste (Membrillo)
  • 1 pc Egg (for brushing)