Chilean Canned Salmon Empanadas — Homemade Empanadas de Salmón en Tarro Recipe

Versión en Español

Chilean canned salmon empanadas, or empanadas de salmón en tarro, are filled with a pino, the classic Chilean empanada filling, made here from flaked canned salmon, sautéed onion and red bell pepper, spices and cheese, and then baked or fried. They take 40 minutes of prep and 45 minutes of cooking for 12 empanadas. They are an affordable, quick option because the salmon comes already cooked, and they are made often during Holy Week, when many families swap meat for fish and seafood.

Canned salmon is a staple of the Chilean pantry and goes a long way in a filling. This recipe follows the same logic as canned jack mackerel empanadas, with well-cooked onion that keeps the pino juicy. The cheese is optional, but it helps bind the filling and softens the flavor of the fish.

How to Make Canned Salmon Empanadas?

The most important step is draining the salmon well and cooking the onion until soft, because a wet pino soaks the dough and makes the empanadas burst open. It is best to make the filling ahead and let it cool completely before assembling.

Nutritional Information

Each serving of Chilean canned salmon empanadas (1 baked empanada, 150 g / 5.3 oz) contains approximately 380 kcal, 20 g of protein, 18 g of total fat (7 g of saturated fat), 45 mg of cholesterol, 33 g of carbohydrates, 3 g of sugars and 590 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Canned Salmon Empanadas Recipe

Preparation: 40 minutes
Cooking: 45 minutes
Servings: 12 empanadas

Ingredients

• 2 cans of salmon
• 2 large onions, finely diced
• 1 red bell pepper, finely diced
• 2 garlic cloves, minced
• 2 tablespoons oil
• 1 teaspoon ají de color (Chilean sweet paprika seasoning)
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano
• 200 g (7 oz) queso mantecoso, a mild Chilean melting cheese
• 12 empanada dough rounds
• 1 beaten egg for brushing
• Fine salt
• Black pepper
• Oil for frying

Instructions

1. Open the cans, drain the liquid and remove the dark skin from the salmon. The bones are already soft from the canning process, so you can leave them in or mash them with a fork. Flake the salmon into medium pieces and set aside.

2. Heat the oil in a large skillet over medium heat and sauté the onion for 10 minutes, until translucent and soft. Add the bell pepper and garlic and cook 5 minutes more. Season with ají de color, cumin, oregano, salt and pepper.

3. Add the flaked salmon to the onion mixture, stir gently so it does not break down completely and cook for 3 minutes. Taste and adjust the salt, keeping in mind that the canned fish already contains salt. Transfer the pino to a bowl and let it cool completely.

4. Place about 90 g (3 oz) of pino in the center of each round, about three heaping tablespoons, and, if using, two or three cubes of cheese. Brush the edge with water, close the empanada into a half-moon or with the traditional fold and crimp the edge, pressing firmly so it does not open while cooking.

5. To bake, brush the empanadas with beaten egg, prick them and bake in an oven preheated to 200°C (392°F) for 20 to 25 minutes, until golden. To fry, heat plenty of oil to 180°C (356°F) and fry them three at a time, 3 to 4 minutes per side, then drain on paper towels.

Additional Tips

Canned Salmon or Fresh Salmon?

Canned salmon has the advantage of coming already cooked, so the pino is ready in a few minutes and costs less. With fresh salmon you can make the same recipe by first steaming or pan-cooking 500 g (1.1 lb) of fillet and flaking it, although the result is drier and it helps to add a tablespoon of cream to the pino.

How to Keep Empanadas from Opening

The filling should be cold and as dry as possible, which is why you drain the salmon well and cook the onion until it releases its water. Do not overfill the rounds, and seal the edges with water, keeping oil off them. For fried empanadas, the oil must be hot from the first batch so the dough seals quickly.

Homemade Dough or Store-Bought Rounds

Store-bought rounds save time and work well for this recipe; choose the ones for baking or for frying depending on the method. If you prefer to make them at home, empanada dough made with lard works for both baking and frying and can be prepared the day before.

Differences between the cooking methods to decide which one suits each occasion.

Frequently Asked Questions (FAQs)

1. What Goes in the Filling of Canned Salmon Empanadas?

It has drained, flaked canned salmon, sautéed onion and red bell pepper, garlic, ají de color, cumin, oregano, salt and pepper. Many families add cubes of queso mantecoso, which melts as it cooks and binds the filling. You can also add chopped hard-boiled egg or olives, as in the traditional pino.

2. Do You Need to Remove the Bones from Canned Salmon?

No. The bones in canned salmon soften during industrial cooking and are edible, and they also provide calcium. Just mash them with a fork as you flake the fish. What is worth removing is the dark skin, which has a stronger flavor.

3. Are Salmon Empanadas Better Fried or Baked?

It depends on your taste. Baked, the dough is firm and golden with less fat, and you can make many at once. Fried, they are crisper and more flavorful, but they need to be eaten right away. For frying, use dough rounds made for frying, which are thinner.

4. Can You Freeze Salmon Empanadas?

Yes. It is best to freeze them raw, already assembled and spread out on a tray, then store them in bags for up to 2 months. Bake them straight from the freezer, adding 10 minutes to the cooking time. You can also fry them frozen, over slightly lower heat so they cook through.

What Is Canned Salmon Empanadas?

Canned salmon empanadas are Chilean turnovers filled with a pino of flaked canned salmon cooked with sautéed onion, red bell pepper, garlic, ají de color, cumin and oregano, often with cubes of melting cheese. The dough rounds are folded into half-moons, crimped and either brushed with egg and baked or fried in hot oil. They are a quick, affordable pantry version of the seafood empanadas made along the Chilean coast.

History of Canned Salmon Empanadas in Chile

Empanadas arrived in Chile with Spanish cooking and adapted to the ingredients of each region, from the beef pino to the shellfish of the coast. Those made with canned fish are a homemade, affordable version that uses pantry products such as canned jack mackerel, tuna or salmon.

Did You Know?

Chile is the world’s second-largest producer of farmed salmon, after Norway, and much of that production is concentrated in the Los Lagos and Aysén regions. In the south, salmon also appears in home cooking such as cancato, a traditional southern fish dish, and fish meatballs.

Recommended

• Chilean canned jack mackerel empanadas, homemade and nutritious
• Chilean seafood empanadas, fried or baked
• Chilean fried cheese empanadas
• Chilean salmon meatballs, a homemade family recipe