Chilean Baked Diguenes Empanadas — Homemade Empanadas de Digüeñes Recipe

Versión en Español

Chilean empanadas de diguenes are baked turnovers filled with chopped diguenes, the wild tree fungus of southern Chile, mixed with grated queso chanco, cream, and merken. They take 30 minutes of preparation plus 30 minutes of cooking and serve 4 people.

They are a delicious seasonal way to enjoy these mushrooms endemic to the forests of southern Chile, and a favorite for anyone who loves Mapuche inspired cooking.

How to Make Chilean Diguenes Empanadas?

You make a simple oil dough, let it rest, and fill discs with a mixture of chopped diguenes, cheese, cream, and a touch of merken. The empanadas are sealed with a fork and baked until golden and crisp.

Nutritional Information

Each serving of diguenes empanadas contains approximately 350 kcal, 45 g of carbohydrates, 15 g of fat, 10 g of protein, 5 g of fiber, 3 g of sugars, 20 mg of cholesterol, and 450 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Chilean Empanadas de Diguenes Recipe

Preparation: 30 minutes
Cooking: 30 minutes
Servings: 4 people

Ingredients

• 500 g (4 cups) of flour
• 250 g (9 oz) of diguenes
• 250 g (9 oz) of queso chanco (or another semi soft cheese)
• 100 ml (3.4 fl oz) of cream
• 150 ml (5 fl oz) of warm water
• 3 tablespoons of oil
• 1 teaspoon of salt
• Merken

Instructions

1. In a large bowl, mix the sifted flour, the oil, and the salt, then add the warm water little by little, mixing until you have a soft dough that does not stick to your hands. Cover with a clean cloth and refrigerate for 30 minutes.

2. In another bowl, grate the cheese and add the cream, the chopped diguenes, a pinch of merken, and salt to taste, and set aside. Roll out the dough on a floured surface to about 3 mm thick and cut out circles of the size you like, using a cutter or a bread plate.

3. Place a portion of filling in the center of each disc. Fold the empanadas in half and seal the edges by pressing with a fork. Arrange them on a greased tray and bake in an oven preheated to 180 C (356 F) for 25 minutes, or until golden and crisp. Let them cool slightly before serving.

Additional Tips

Saute the diguenes first

Before filling, saute the chopped diguenes in a pan with a little butter and garlic. It intensifies their flavor and softens them, giving an even smoother filling.

Use shortening for a crisper dough

Replace the oil in the dough with 75 g of melted and cooled vegetable shortening. It gives a crisper result, closer to the texture of traditional Chilean empanadas.

Add merken with care

Merken is smoky and spicy. A pinch in the filling is enough to lift the mushrooms; add more at the table for those who like extra heat.

Frequently Asked Questions (FAQs)

1. When is diguenes season?

In Chile the diguenes season starts in late August and runs until the first week of November, with September the best month. They grow on the branches of Nothofagus trees.

2. Which cheese goes best with diguenes?

A semi soft queso chanco or mantecoso. It melts well without overpowering the mild, earthy flavor of the mushroom.

3. Can I fry them instead of baking?

Yes. Use 12 cm discs and oil at 180 C (356 F), and fry for 3 to 4 minutes per side until golden, draining on paper towels.

4. How do I clean diguenes without damaging them?

Brush them gently or rinse them quickly under cold water, then pat them dry. Do not soak them, as they absorb water and lose their texture.

5. Can I freeze the empanadas uncooked?

Freeze them on a tray, transfer them to an airtight bag, and bake from frozen at 190 C (374 F), adding 5 minutes to the usual time.

What Are Diguenes?

Diguenes (Cyttaria espinosae) are small, round, pale orange fungi that grow on the branches of southern beech trees of the Nothofagus genus in southern Chile and Argentina. They are gathered in spring and eaten raw in salads, cooked in broths, or baked into empanadas like these.

Diguenes in Mapuche Cooking

For the Mapuche, diguenes have long been a seasonal food gathered from the forest in spring. Today they appear in markets across the south for only a few weeks a year, which makes dishes such as these empanadas a seasonal treat.

Did You Know?

Diguenes are also known as guinapi in some regions. They are wild edible fungi that grow in the forests of southern Chile and Argentina.

Recommended

• Chilean Diguenes Broth Recipe
• Chilean Nalca and Diguenes Salad Recipe
• Chilean Changles Empanadas Recipe
• Chilean Fried Cheese Empanadas Recipe