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Chilean empanada de pescado with rich fish filling in crispy beer batter
Chilean fish empanada with flaky pastry

Chilean Fish Empanadas

Author: Flavelo
Recipes Main Courses
An iconic dish from Chile's long coastline, where seafood meets Spanish heritage. This version wraps a creamy, coconut milk fish ragout in puff pastry, made hearty with hard-boiled eggs. The contrast between the crisp fried pastry and the soft filling makes every bite an experience.
🕒 Prep Time 30 mins
🍳 Cook Time 15 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 650 kcal
🌍 Cuisine Chilean

Ingredients

Equipment Needed

  • Deep frying pan or pot (for frying)
  • Frying pan (for filling)
  • Kitchen paper

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Fish

Instructions

1 ✓

Cut the fish into 1 cm cubes, season with salt and pepper. Finely dice the onion, pepper and boiled eggs; crush the garlic.

Tip: Keep all filling ingredients a similar size for a consistent flavour experience in every bite.
2 ✓

Sauté the onion and pepper in olive oil in a frying pan until soft. Add the garlic, fry for 30 seconds, then toss in the fish.

Tip: Do not overcook the fish at this stage as it will cook further inside the empanada. Just sauté until it turns white.
3 ✓

Pour in the coconut milk and simmer for 2-3 minutes until the sauce thickens. Remove from the heat, stir in the boiled eggs and chopped coriander. ALLOW TO COOL COMPLETELY.

Tip: Never put hot filling into puff pastry! The heat will melt the butter layers in the dough, causing it to become soggy before baking and preventing it from puffing.
4 ✓

Unroll the puff pastry and cut into squares. Pile the cold filling in the centre, fold into a triangle, and press the edges firmly together with a fork.

Tip: For safety, you can brush the edges with a little water or egg white for better adhesion.
5 ✓

Heat the oil in a deep pan (approx. 170°C). Fry the empanadas for 3-4 minutes per side until golden brown and crispy. Drain on kitchen paper.

Tip: If the oil is too cold, the pastry will absorb it; if too hot, it will burn on the outside while remaining raw inside.

Recipe FAQ

The empanada opened up while frying.
You either overfilled it or didn't press the edges together firmly enough. Puff pastry 'grows' when fried, so it needs a strong seal.
Can I bake them in the oven?
Yes, at 200°C for about 20 minutes, but the authentic texture comes from deep-frying.

Ingredients

  • 400 g White fish fillets (cod, hake)
  • 1 head Onion
  • 1 whole Red pepper (bell pepper)
  • 3 cloves Garlic
  • 2 whole Hard-boiled eggs
  • 2 tbsp Olive oil
  • 100 ml Coconut milk (thick)
  • 500 ml Sunflower oil (for frying)
  • 1 pack Puff pastry (chilled)
  • 1 bunch Fresh coriander
  • 1 tsp Salt
  • 0.5 tsp Ground black pepper