Pequeñes: How to Make Classic Chilean Onion Empanadas at Home
A nostalgic vegetarian treat with sweet, caramelized layers tucked into each tender fold.
Pequeñes: The Classic Chilean Onion Empanada
Pequeñes are an enduring staple of Chilean cuisine, celebrated as the all-vegetarian sibling of the traditional meat-filled empanada. Distinguished by their delicate dough and rich filling of caramelized onions and Latin spices, these savory pastries evoke nostalgia and pride throughout Chile. Crafting pequénes at home connects you to decades of culinary tradition—one golden, flaky bite at a time.
The Story and Tradition of Pequeñes
Pequeñes (sometimes spelled pequenes) trace their roots to Chile’s heartland, where resourceful cooks transformed simple ingredients into iconic comfort food. Historically, these empanadas were especially popular among older generations and at festive gatherings. The name itself translates loosely as “little ones,” referencing their size compared to the heartier beef empanadas known as de pino.
At communal celebrations, family tables overflowed with these aromatic pastries, accompanied by chilled drinks or lively conversation. Even as food trends evolve, pequénes endure as both an everyday snack and a cherished holiday appetizer, reflecting the Chilean knack for elevating humble vegetables with robust flavor.
What Sets Pequeñes Apart?
- Vegetarian Focus: Unlike Chile’s ubiquitous beef empanadas, pequénes feature a meatless filling of caramelized onions layered with cumin, paprika, and oregano.
- Small, Snackable Size: Traditionally, pequénes are smaller than standard empanadas, making them ideal as appetizers or handheld bites.
- Deep, Sweet Flavor: The magic lies in the slow-cooked onions, tantalizingly sweetened and spiced before being lovingly nested in homemade dough.
- Rustic Yet Elegant: Their golden, glossy exterior and flaky, tender crumb provide a satisfying contrast to the rich, tender filling.
Essential Ingredients for Pequeñes
Though the recipe is forgiving, attention to the ingredients’ quality will transform your pequénes from good to unforgettable.
For the Filling
- Onions: 3 large or 5 medium yellow onions, sliced thin (half-moons)
- Vegetable oil: For sautéing
- Sugar: Accentuates the onions’ sweetness
- Salt: Essential for seasoning
- Paprika or merkén: Key for smoky, peppery depth
- Ground cumin: Provides earthy, warming notes
- Dried Mexican oregano: A classic Latin herbal accent
- Hot sauce: Optional but recommended for a gentle kick
For the Dough
- All-purpose flour: The base for a tender, workable dough
- Salt and sugar: Both add flavor and balance
- Lard, shortening, or butter: For rich, flaky layers
- Water and milk: Moistens and enriches the dough
- Lemon juice or vinegar: Acidity for optimal texture
- Beaten egg: Used for both sealing and glazing the empanadas
Step-by-Step: Making Authentic Pequeñes
1. Preparing the Onion Filling
- Sauté the onions: In a wide, heavy-bottomed skillet, heat 2 tablespoons vegetable oil over medium.
- Add onions, sugar, and salt: Cook the onions (about 4–5 cups when sliced) with 1 teaspoon sugar and 1 teaspoon salt.
- Caramelize slowly: Stir occasionally over medium-low heat for 30 to 40 minutes. The onions should become meltingly tender, golden, and deeply aromatic but not burnt.
- Season to finish: Off heat, fold in 1 teaspoon paprika or merkén, 1 teaspoon cumin, 1 teaspoon dried oregano, and ½ teaspoon hot sauce (or more for heat lovers). Taste and adjust salt or spices as needed.
Tip: Cooling the filling prevents steam from making the dough soggy later.
2. Crafting the Dough
- Mix dry ingredients: In a large bowl or food processor, combine 1 ¼ cups all-purpose flour, 1½ teaspoons salt, and 1 teaspoon sugar. Pulse to combine.
- Incorporate fat: Add 2 tablespoons lard, shortening, or butter in small cubes. Cut in or pulse until mixture resembles coarse meal.
- Add liquids: In a small bowl, stir together ¼ cup water, ¼ cup milk, and 1 teaspoon lemon juice or apple cider vinegar. Slowly add to the flour mixture, mixing just until the dough comes together.
- Knead: Turn onto a floured surface and knead for about 10 minutes by hand (or 5 minutes using a mixer) until the dough is soft, elastic, and smooth.
- Rest: Cover with a damp towel and let rest for at least 30 minutes. This relaxes the gluten, making the dough easier to roll and less likely to shrink.
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3. Assembly and Baking
- Divide the dough: Cut into 10–12 even pieces (about 30g each).
- Roll out circles: Roll each portion into a ball, then flatten into a disk about 4–5 inches (10–12cm) in diameter.
- Fill: Spoon 1–2 tablespoons of cooled onion mixture into the center of each disk. Do not overfill, as excess filling can cause leaks.
- Seal: Moisten the edge with beaten egg. Fold over to create a half-moon and pinch the edges together. Seal further by crimping all around with the tines of a fork.
- Vent: Poke a small hole or two in the top with a toothpick to allow steam to escape during baking.
- Place on baking sheet: Arrange on parchment paper, leaving space between each empanada.
- Brush and bake: Brush the tops with more beaten egg for a shiny, golden finish.
- Bake: Bake at 350°F (180°C) for 25–30 minutes until deeply golden brown and fragrant.
- Cool: Let cool for 10–15 minutes before serving. This allows the filling to set and enhances flavor.
Troubleshooting: Preventing Leaks and Ensuring Success
| Potential Issue | Solution |
|---|---|
| Filling leaks during baking | – Do not overfill; use only 1–2 tablespoons onion per pastry. – PINCH dough edges together then crimp firmly with a fork. – Vent empanadas to release steam. |
| Soggy bottom crust | – Ensure filling cools before assembling. – Bake on parchment-lined, preheated pan for even heat. |
| Tough dough | – Avoid overworking the dough. – Allow dough to rest to relax gluten. |
| Empanadas collapse or split | – Do not skip vent holes. – Let empanadas rest after baking before serving. |
Flavor Additions and Variations
While traditional pequénes are beloved for their simplicity, adventurous cooks can experiment with optional extras:
- Cheese: Blend in a small amount of mild cheese (e.g., mozzarella or Chilean mantecoso) for a melting core.
- Green herbs: Sprinkle in chopped parsley or cilantro for freshness.
- Spicy notes: Use smoked paprika or increase the hot sauce for more pronounced heat.
Serving Suggestions
- Pequeñes are best enjoyed warm, either fresh from the oven or gently reheated.
- Pair with Chilean wines or a crisp lager for a traditional touch.
- Serve alongside tangy salsas or a simple green salad to balance richness.
Fun Fact: In Chile, pequénes are holiday fixtures but also enjoyed year-round as lunchtime snacks or party finger food.
Make-Ahead, Storage, and Freezing Tips
- Unbaked pequénes can be assembled and frozen for up to 3 months. Arrange on a tray to freeze solid, then store in sealed bags.
- To bake from frozen: Place frozen empanadas directly in a preheated oven. Bake for 5–10 minutes longer than usual.
- Baked empanadas keep in an airtight container for up to 2 days at room temperature; reheat before serving.
Nutritional Snapshot
| Nutrient | Per Pequeñe |
|---|---|
| Calories | ~91 kcal |
| Carbohydrates | 11.8g |
| Protein | 2.2g |
| Fat | 3.9g (Sat. fat 1.7g) |
| Sugar | 1.3g |
| Sodium | 498mg |
| Fiber | 0.6g |
Nutrition varies depending on empanada size and filling variations.
Frequently Asked Questions (FAQs)
What does “pequeñe” mean?
“Pequeñe” refers to mini empanadas filled with seasoned caramelized onions, distinct from larger, often meat-filled empanadas in Chile.
Can I make pequénes gluten-free?
Yes, substitute a quality gluten-free flour blend for the all-purpose flour and add a pinch of xanthan gum to help bind the dough.
What’s the difference between pequénes and traditional empanadas?
Pequeñes are smaller, vegetarian, and focus on sweet, spiced onion fillings, while standard empanadas are typically larger, heartier, and often filled with beef or other proteins.
Is it necessary to rest the dough?
Resting the dough relaxes gluten, making it easier to roll out and prevents shrinkage during baking—don’t skip this step for the flakiest results.
Can I prepare the onion filling in advance?
Absolutely. The filling can be cooked and refrigerated up to three days in advance. Be sure to cool it thoroughly before using in empanadas.
How do I reheat pequénes?
Warm leftover pequénes in a 350°F (180°C) oven for 8–10 minutes to restore crispness and refresh the flavors.
Tips for Perfect Pequeñes Every Time
- Caramelize patiently: Avoid rushing the onion caramelization step—the deeper the color, the richer the flavor.
- Don’t overstuff: Too much filling can break the dough or cause leaks.
- Pierce to vent: Small holes let steam escape, helping each empanada stay crisp.
- Taste and adjust: Test the filling for seasoning before assembling.
Why You’ll Love Homemade Pequeñes
- They’re warming, irresistible, and deeply flavorful—a taste of Chile inside flaky pastry.
- Perfect for vegetarians and meat eaters alike.
- Make-ahead and freezer-friendly, ideal for gatherings and holidays.
Conclusion: Bringing a Chilean Classic to Your Table
With a handful of pantry staples, some patience, and a bit of tradition, you can bring the soul of Chilean street food into your own kitchen. Once you master pequeñes, you’ll discover endless ways to customize and share these onion-rich pastries—perfect as appetizers, snacks, or the centerpiece at your next gathering. ¡Buen provecho!
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