Pequenes (Chilean Onion Empanadas)

seriouseats.com

Mark Oberemk

subheading: For the Pequenes Filling:

¼ cup lard, vegetable shortening, or vegetable oil

3 ½ pounds (1.5kg) white or yellow onions (about 7 medium onions), diced

1 tablespoon Chilean aji de coloror sweet paprika

½ teaspoon ground cumin

1 tablespoon (9g) Diamond Crystal kosher salt, plus more as needed; for table salt use half as much by volume or the same weight

1 to 2 tablespoons (15 to 30ml) Chilean hot sauce or sriracha (optional)

Freshly ground black pepper

1 tablespoon all-purpose flour

1 cup (235ml) beef or vegetable broth

subheading: For the Empanada Dough:

4 ounces (115g) unsalted butter

4 ounces (115g) lard or vegetable shortening

1 tablespoon (9g) Diamond Crystal kosher salt; if using table salt, use half as much by volume or the same weight

2 pounds (905g) all-purpose flour, plus more for dusting

1 teaspoon baking powder

1 ½ cups (355ml) hot water (130 to 140°F/55 to 60°C), divided

2 large eggs, at room temperature and lightly beaten, divided

2 tablespoons (30ml) Chilean pisco (use Peruvian pisco or vodka if not available)

subheading: To Assemble:

¼ cup (60ml) milk

1 egg yolk beaten with 2 tablespoons milk to form an egg wash

Directions at seriouseats.com

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