Empanada de Mariscos

Name: Empanada de Mariscos
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Yield: 8 servings
Cuisine: Chilean
Ingredients: 500g all-purpose flour; 150g cold butter, cubed; 120ml warm water; 1 tsp salt; 300g mixed shellfish (shrimp, mussels, clams); 1 large onion, diced; 2 cloves garlic, minced; 1/2 cup white wine; 100ml cream; 2 tbsp butter; 1 tbsp flour; Salt, pepper, paprika; 1 egg for wash

Empanada de Mariscos (em-pah-NAH-dah deh mah-REES-kohs)

Chilean Seafood Empanada

⏱ Prep Time 50 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 344 kcal

A golden baked empanada filled with a medley of shrimp, mussels, and clams in a creamy onion and white wine sauce — the coastal cousin of empanada de pino.

Nutrition & Info

Protein 18.0g

Carbs 32.0g

Fat 16.0g

Protein Carbs Fat

Dietary

nut-free

Allergen Warnings

⚠ shellfish ⚠ gluten ⚠ dairy ⚠ eggs

Equipment Needed

baking sheet rolling pin skillet oven

Presentation Guide

Vessel: napkin-lined plate

Garnishes: lemon wedge, parsley

Accompaniments: pebre, white wine

Ingredients

500g all-purpose flour
150g cold butter, cubed
120ml warm water
1 tsp salt
300g mixed shellfish (shrimp, mussels, clams)
1 large onion, diced
2 cloves garlic, minced
1/2 cup white wine
100ml cream
2 tbsp butter
1 tbsp flour
Salt, pepper, paprika
1 egg for wash

Instructions

1
Make dough: combine flour and salt, cut in butter, add water, knead until smooth. Chill 1 hour.
2
Sauté onion and garlic in butter. Add seafood and white wine, cook 3 min.
3
Sprinkle flour, stir. Add cream and cook until sauce thickens. Season. Cool completely.
4
Roll dough, cut circles. Fill with cooled seafood mixture.
5
Fold, seal, and crimp edges. Brush with egg wash.
6
Bake at 200C for 22-25 min until golden. Serve with lemon wedges.

💡

Did You Know?

Coastal towns compete fiercely for the title of best seafood empanada — La Serena, Coquimbo, and Valparaíso each claim supremacy.

Chef's Notes

Equipment Tips

baking sheet
rolling pin
skillet
oven

Garnishing

lemon wedge, parsley

Accompaniments

pebre, white wine

The Story Behind Empanada de Mariscos

The empanada de mariscos is the coastal variation of Chile's national empanada, replacing the traditional beef pino with fresh shellfish from the Pacific. Found all along Chile's 4,300km coastline, it reflects the extraordinary marine bounty of the cold Humboldt Current.

🕐 Traditionally enjoyed lunch, coastal meals 📜 Origins: 20th century coastal Chile

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