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Chilean vegetable empanada served, crispy pastry
Oven-baked Chilean pastries filled with hearty vegetable mixture

Chilean vegetable empanadas

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
The Chilean empanada differs from the Argentine one in that its dough is thicker, more bread-like, and often includes boiled egg or olives. This vegetable version (Empanada de Verduras) is lighter, but making the dough is key here too: we use hot, salty water for kneading.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Chilean

Ingredients

Equipment Needed

  • Rolling pin
  • Baking tray
  • Brush

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs

Instructions

1 ✓

Mix oil into flour, then slowly pour in hot salted water. Knead into smooth, elastic dough.

Tip: Hot water 'scalds' the flour, so gluten structure becomes softer, easier to roll.
2 ✓

Roll out into thin circles. Pile cooled vegetables and a wedge of boiled egg in centre.

Tip: Boiled egg and a single olive are the trademark of Chilean empanadas.
3 ✓

Fold in half, crimp edges, and brush with beaten egg.

Tip: Egg glaze gives the characteristic brown colour (Maillard reaction) in oven.
4 ✓

Bake at 200°C for 25-30 minutes until golden brown.

Tip: Serve with 'Pebre' sauce (tomato, onion, coriander salsa) for the real experience.

Recipe FAQ

Why did the dough become hard?
You kneaded it too long, or there wasn't enough fat in it. The crumbliness of Chilean dough comes from the right amount of fat.

Ingredients

  • 200 g Plain flour
  • 50 ml Olive oil (or melted lard)
  • 100 ml Hot salted water (saturated salt solution)
  • 300 g Steamed mixed vegetables (spinach, corn, peppers)
  • 1 pc Egg (for glazing)
  • 1 pc Hard-boiled egg (cut into wedges, for filling)