Empanada de Longaniza

Empanada de Longaniza

Recipes with Longaniza Chilena

A baked empanada filled with crumbled, fried longaniza, sautéed onion, and a slice of hard-boiled egg. The dough is the standard Chilean empanada dough: wheat flour, lard, and warm water. Unlike the classic pino empanada (which uses diced beef), the longaniza version brings its own seasoning, so the filling needs little else. Popular at bakeries in the Ñuble region and at roadside stops along the Ruta 5.

Prep Time

40 min

Cook Time

25 min

Servings

8

Difficulty

Medium

Ingredients

  • 3 longaniza chilena sausages, casings removed
  • 2 onions, diced
  • 2 hard-boiled eggs, sliced
  • 1 tbsp vegetable oil
  • Salt and pepper to taste
  • 500g all-purpose flour
  • 100g lard or butter, melted
  • 150ml warm water
  • 1 tsp salt
  • 1 egg yolk for egg wash

Steps

1

Make the dough. Mix flour and salt, add melted lard, then warm water. Knead until smooth, about 5 minutes. Wrap in plastic and rest for 30 minutes.

2

Crumble the longaniza meat and fry in oil over medium heat for 5 minutes until browned. Add the diced onion and cook for another 5 minutes until soft. Season with salt and pepper. Let the filling cool.

3

Preheat oven to 200°C (390°F). Roll the dough thin and cut 8 circles about 15cm across. Place filling on one half of each circle, add a slice of egg, fold over, and crimp the edges with a fork or by folding the rim (repulgue).

4

Place empanadas on a lined baking sheet. Brush with egg yolk wash. Bake for 20-25 minutes until golden brown.

Tips

The filling must be cold before assembling, or the fat will melt through the dough and the empanadas will leak. If your dough cracks when folding, it needs more water. Some bakers add a few raisins to the filling, but that is a matter of regional debate.