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Chilean Cochayuyo Empanadas Recipe
Chilean Cochayuyo Empanadas Recipe

Cochayuyo empanadas are an excellent vegetarian alternative for this classic preparation, made with a very nutritious seaweed abundant on the Chilean coasts.

How to make Cochayuyo Empanadas?

Preparing cochayuyo empanadas is a simple and delicious recipe, but it requires that the cochayuyo be soaked for at least 12 hours to achieve the best result.

Nutritional Information

Category: Appetizers
Cuisine: Chilean
Calories: 300
Preparation Time: 12 hours
Cooking Time: 45 minutes
Servings: 6 people

Homemade Cochayuyo Empanadas recipe

Ingredients

1. Dough

  • 1 kg of flour
  • 100 ml of white wine
  • 1 egg
  • 1 tablespoon of oregano
  • 1 teaspoon of merkén
  • 1 teaspoon of salt

2. Filling

  • 1 kg of cochayuyo
  • 200 ml of white wine
  • 2 onions, diced
  • 1 tablespoon of flour
  • Creamy cheese
  • Fresh parsley
  • Salt
  • Pepper

Preparation

  1. Soak the cochayuyo in cold water in a large pot, keeping it covered for about 12 hours. Discard the water, transfer to a pot, cover again with cold water, and cook over medium heat for about 30 minutes from boiling or until it is sufficiently soft. Cool to room temperature.
  2. Chop the cochayuyo into small cubes or optionally process in a chopper. Reserve.
  3. In a large skillet, add a drizzle of oil, heat over high heat, add the onions and sauté, stirring with a wooden spoon, incorporate the chopped cochayuyo, season to taste, add a tablespoon of flour, stir everything to integrate, pour the white wine and cook over low heat for about 5 minutes. Turn off and cool.
  4. In a large bowl, combine the sifted flour, salt, oregano, optionally merkén, make a well in the center, and incorporate the egg and wine. Mix everything with hands or a wooden spoon until integrated.
  5. Transfer the dough to a clean work surface, knead for about 5 minutes and add the necessary cold water until a homogeneous and smooth mixture is obtained, cover with a clean kitchen towel and rest for 10 minutes.
  6. Roll out the dough with a rolling pin to about 2 to 3 mm thickness and cut discs of about 15 to 20 cm until all the dough is used. Reserve.
  7. Optionally add a piece of cheese on each dough circle, 1 or 2 tablespoons of filling (depending on the diameter), form the empanada, and seal the edges well, with a fold or a fork.
  8. In a large pot or fryer, heat enough oil to 180°C (356°F) and carefully submerge the empanadas for about 2 to 3 minutes, without overlapping, turning them until they are evenly golden.
  9. Serve the cochayuyo empanadas immediately, alone as an appetizer accompanied by a good Chilean pebre or with a salad as a main dish.

Properties of chilean Cochayuyo

Cochayuyo is a seaweed rich in iodine, minerals, and antioxidants that can be beneficial for health, especially for the thyroid and digestion. Its moderate consumption as part of a balanced diet can provide important nutrients and health benefits.

Did you know?

This recipe is part of the collaborative edition “50 Recipes from Good Chileans” and is an original contribution by Karina Cabrera from the city of Osorno.

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