Caramelized Onion Empanadas (Chilean PEQUENES)
These Chilean empanadas, also known as pequenes, are stuffed with caramelized onions and seasoned with Latin spices – the perfect holiday appetizer.
Foto: Skinnytaste
Bahan-bahan
- 2 tablespoons vegetable oil
- 3 large or 5 medium yellow onions (cut in half lengthwise and sliced thinly)
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon paprika or merkén
- black pepper (to taste)
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- ½ teaspoon hot sauce
- 1¼ cups all-purpose flour
- 1½ teaspoons salt
- 1 teaspoon granulated sugar
- 2 tablespoons lard (shortening, or butter, cut in small cubes)
- ¼ cup water
- ¼ cup 0% fat milk
- 1 teaspoon lemon juice or apple cider vinegar
- 1 beaten egg (to seal and brush)
Langkah-langkah
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Heat 2 tablespoons of oil in a large saucepan over medium heat.
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Add the onions, sugar, and salt.
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Cook, stirring occasionally, for 30 minutes or until the onion is cooked, but only lightly caramelized.
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Remove from heat and add paprika, pepper, cumin, oregano, and hot sauce.
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Taste and adjust the seasoning.
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In a food processor, mix the flour, salt, and sugar. Pulse a couple of times. Add the lard or butter and pulse a few times until it is uniform.
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In a measuring cup, mix the water, milk, and lemon juice.
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With the food processor running, add the liquid. Stop when you see the dough come together.
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Knead the dough 10 minutes on a silicone baking mat or on a floured surface.
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Cover and let it rest 30 minutes.
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Preheat the oven 350ºF. Cover a baking sheet with parchment paper.
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Divide the dough into 12 equal portions. Working one at a time, roll the dough into a ball, flatten it, and roll it with a rolling pin until you have a 5-inch circle.
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Fill with 2 tablespoons of cooked onions.
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Wet the rim with the egg and seal shut, press the edge gently with a fork, or fold it over. Place on the baking sheet leaving an inch between pequenes.
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Brush each empanada with egg and pierce the top with a toothpick to allow them to vent steam.
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Bake for 25 to 30 minutes or until golden brown. Let cool on a rack 10 minutes before serving.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
💰 Estimasi Harga
📋 Rincian Harga Bahan (12% bahan terdeteksi)
| Bahan | Jumlah | Harga Satuan | Subtotal |
|---|---|---|---|
| vegetable oil | 2 tablespoons | - | - |
| or 5 medium yellow onions | 3 large | - | - |
| sugar | 1 teaspoon | - | - |
| salt | 1 teaspoon | - | - |
| paprika or merkén | 1 teaspoon | Rp 40.000/kg | Rp 200 |
| black pepper | - | - | - |
| ground cumin | 1 teaspoon | Rp 70.000/kg | Rp 350 |
| dried Mexican oregano | 1 teaspoon | - | - |
| hot sauce | 0.5 teaspoon | - | - |
| all-purpose flour | 1.25 cups | - | - |
| salt | 1.5 teaspoons | - | - |
| granulated sugar | 1 teaspoon | - | - |
| lard | 2 tablespoons | - | - |
| water | 0.25 cup | - | - |
| 0% fat milk | 0.25 cup | - | - |
| lemon juice or apple cider vinegar | 1 teaspoon | - | - |
| beaten egg | 1 | - | - |
*Harga pasar perkiraan, bisa berbeda di daerah Anda
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