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Chilean Empanada de Pescado, fish empanada filled with white wine fish, golden brown pastry
Flaky empanada steaming with a juicy white fish and wine filling

Chilean Fish Empanadas (Empanada de Pescado)

Author: Flavelo
Recipes Main Courses Side Dishes
A classic of Chilean coastal stalls. While Argentinians fill theirs with meat, Chileans make the most of the Pacific's treasures. The essence of the filling (pino) is that it remains juicy, provided by the onions and the moisture of the fish, while the pastry forms a crisp shell that protects this steam.
🕒 Prep Time 30 mins
🍳 Cook Time 25 mins
⌛ Total Time 55 mins
🍽️ Servings 6 servings
🔥 Calories 366 kcal
🌍 Cuisine Chilean

Ingredients

Equipment Needed

  • Baking tray
  • Brush for glazing

Allergen Information

⚠️ Cereals containing gluten
⚠️ Fish
⚠️ Eggs

Instructions

1 ✓

Finely chop the onion, garlic, and pepper, and sauté them in the oil.

Tip: This base (sofrito) provides the depth of flavour.
2 ✓

Add the diced fish and fry until it turns white.

Tip: You don't need to cook it completely, as it will steam further in the oven.
3 ✓

Pour in the wine, season, and simmer for 2 minutes. Stir in the parsley.

Tip: The acidity of the wine pairs excellently with the fish.
4 ✓

COOL the filling completely!

Tip: This is the most important step! If you put it on the dough warm, the fat will melt into the dough and it will become soggy.
5 ✓

Fill the dough circles, fold in half, and seal the edges with your fingers or a fork.

Tip: The seal (repulgue) ensures the steam stays inside.
6 ✓

Brush with beaten egg and bake at 180°C for 20-25 minutes until golden brown.

Tip: The egg wash gives it the shiny, appetising colour [Maillard reaction].

Recipe FAQ

The filling leaked out, why?
You probably didn't press the edges together firmly enough, or you filled the pastry while the fish was too hot, softening the dough.

Ingredients

  • 500 g Empanada dough (or puff pastry)
  • 400 g White fish fillets (Cod/Haddock)
  • 1 pc Onion
  • 2 cloves Garlic
  • 1 pc Green pepper (Capsicum)
  • 2 tbsp Olive oil
  • 50 ml Dry white wine
  • 1 tsp Salt
  • 0.5 tsp Black pepper
  • 1 tbsp Fresh Parsley
  • 1 pc Egg (for glazing)