MAIN INGREDIENTS
Most commonly, Chilean empanadas are made with wheat flour dough that is filled with onions, ground beef, olives, raisins, and hard-boiled eggs. These semicircular pies are typically baked in the oven. Although they are prepared and consumed throughout the year, Chilean empanadas are especially popular during the Fiestas Patrias in September.
During the Easter festivities, beef is forbidden due to religious reasons, so these empanadas are usually filled with cheese and seafood in that period. It is recommended to pair Chilean empanadas with a glass of red wine.
MOST ICONIC Empanadas chilenas
MAIN INGREDIENTS
Conejitos or conejos are popular Chilean sweet treats consisting of pastry dough made with sugar, flour, milk, eggs, leavening agents, and butter, which is then filled with crema pastelera, a type of pastry cream made with milk, sugar, egg yolks, corn starch, and vanilla.
The pastry is typically dusted with powdered sugar before consumption. When translated, the name conejitos means rabbits.
Although empanadas are traditionally associated with savory fillings, in the case of empanada de manzana the filling is a sweet combination of cinnamon-spiced apples. Sliced, preferably tart apples are wrapped inside the buttery dough, shaped in small crescent forms and baked until golden and crispy.
Whether they are served as a dessert, a filling sweet breakfast, or a light afternoon snack, empanadas de manzana are a signature treat of the Chiloé Island and can occasionally be found in traditional Mexican cuisine.
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