🇨🇱 Chilean Cuisine

Empanada de Mariscos

Chilean Seafood Empanada

Prep Time 50 min

Servings 8

Difficulty Medium

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.

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.