Chilean Changles Empanadas — Homemade Wild Mushroom Empanadas Recipe

Versión en Español

Changles empanadas are an unconventional but deeply Chilean twist on the classic empanada, reinterpreting the traditional pino filling with the tender growths of wild mushrooms native to southern Chile.

Simmering and cleaning the changles takes about 45 minutes of prep and 30 minutes of cooking, filling the kitchen with the earthy aroma of the southern forests before the empanadas even hit the oven or the fryer.

Nutritional Information

Each empanada contains approximately 320 kcal, 10 g of protein, 18 g of total fat (3 g saturated), 55 mg of cholesterol, 28 g of carbohydrates, 3 g of sugars, and 420 mg of sodium. (*)

(*) Values may vary depending on ingredients and portion sizes.

How to Make Chilean Changles Empanadas?

The changles are first washed and parboiled to remove any impurities, then combined with a sauté of onion, garlic, and seasonings that simmers together with the mushrooms, before the empanadas are assembled with hard-boiled egg and either fried or baked.

Prep time: 45 minutes
Cook time: 30 minutes
Servings: 5 people

Ingredients

• 1 kg changles mushrooms (or wild chanterelles)
• 2 large onions
• 1 garlic clove
• 1 teaspoon paprika
• 2 hard-boiled eggs
• 2 tablespoons vegetable oil
• All-purpose seasoning blend
• Fine salt
• Empanada dough
• Oil for frying

Instructions

1. Wash the changles thoroughly under running water, removing any visible dirt, and trim the woody base of the stems. Boil for 5 minutes to soften their flavor and clean them deeply, then drain and set aside. Finely dice the onions and, optionally, parboil them for 2 minutes with a tablespoon of sugar to soften their bite, then drain well.

2. Add 2 tablespoons of vegetable oil, the chopped garlic, paprika, a teaspoon of all-purpose seasoning, and salt to taste, and sauté until translucent. Add the chopped changles, mix well, and cook over medium-low heat for 20 minutes, stirring occasionally. Let cool completely.

3. Boil the eggs, peel them, and cut into quarters. Assemble the empanadas by rolling out dough discs, placing a portion of the cooled mushroom pino in the center, adding a quarter of hard-boiled egg, then closing and sealing the edges with a fork or a traditional pleated fold.

4. For baked changles empanadas, preheat the oven to 200°C (390°F), brush with beaten egg, and bake for 20 minutes or until golden. For fried changles empanadas, heat plenty of oil to 180°C (355°F) and fry each empanada until golden and crisp.

Expert Tips

How to Clean Fresh Changles Before Cooking

Brush the changles with a dry pastry brush to remove dirt and leaves. Do not submerge them in water, since the mushrooms absorb liquid quickly and the filling will turn watery. Trim the earthy base of the stems with a knife before cooking.

Why Boil the Changles Before Making the Filling

Raw changles contain bitter compounds that dissolve in hot water. Boiling them for 10 minutes in unsalted water and discarding that first liquid removes the bitterness without losing the mushroom’s characteristic firm texture.

The Right Dough Thickness So It Doesn’t Tear

Roll the dough out to about 2 mm with a rolling pin. Thinner dough tears when folded, thicker dough stays raw at the fold. Use 14-15 cm circles, moisten the edge with water or egg yolk before closing, and pleat firmly so steam does not burst it open during baking.

Frequently Asked Questions (FAQs)

1. What kind of dough works best for this recipe?

It depends on the cooking method. For fried empanadas, choose a thin dough with a touch of vegetable shortening; for baked ones, a traditional Chilean empanada dough with melted lard and warm brine gives a golden, flaky structure.

2. How do I reduce the onion’s sharpness in the filling?

Taming the onion is key so it doesn’t overpower the mushroom’s subtle flavor. Dice it finely and give it a short 2-minute boil in water with a tablespoon of sugar, draining it very well before adding it to the sauté.

3. Can I freeze them already assembled?

Yes. If using dough meant for baking, assemble the empanadas without brushing egg on top, then freeze them separated by sheets of plastic wrap. To cook, bake directly from frozen at 200°C, adding about 10 extra minutes to the regular cooking time.

4. Why is it necessary to boil the changles first?

The initial 5-minute boil serves two purposes: it gently softens the wild mushroom’s structure and ensures a deep clean of any forest debris still lodged in its branches.

5. Which seasonings pair best?

Chile’s all-purpose seasoning blend (cumin, pepper, garlic, oregano, and powdered cilantro) is the perfect match. A good sweet paprika or a pinch of aji de color will boost the filling’s reddish tone and bring out its earthy notes.

What Is Changles?

Changles (Ramaria spp.) are edible wild mushrooms traditionally gathered by Mapuche and rural communities in southern Chile, now considered a culinary treasure for their unique flavor and limited availability, since they are not commercially cultivated.

History of Changles Empanadas in Chile

Changles empanadas belong to the autumn and winter cooking traditions of the Araucanía and Los Ríos regions, where foragers have long turned forest mushrooms into hearty, economical fillings whenever wild game or meat was scarce.

Did You Know?

Changles are never cultivated; they grow wild in native forests in southern Chile, especially in areas with oak and coigue trees, appearing after heavy rains among the leaf litter, moss, and organic matter of the forest floor.

Recommended

• Chilean Wild Mushroom Broth Caldo de Digüenes
• Chilean Nalca and Digüenes Salad
• Chilean Neapolitan Empanadas
• Chilean Fried Chapes Limpet Empanadas