Cochayuyo empanadas are an excellent vegetarian alternative for this classic preparation, made with a very nutritious seaweed abundant on the Chilean coasts.
Contents
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: 12 hours
Cooking: 45 minutes
Servings: 6 people
Each serving of Chilean cochayuyo empanadas contains approximately 300 calories, 42 g of carbohydrates, 10 g of fats, 9 g of proteins, 5 g of fiber, 2 g of sugars, 45 mg of cholesterol, and 480 mg of sodium.
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
Instructions
- 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.
- Chop the cochayuyo into small cubes or optionally process in a chopper. Reserve.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve the cochayuyo empanadas immediately, alone as an appetizer accompanied by a good Chilean pebre or with a salad as a main dish.
Additional Tips
Soaking and Cooking the Cochayuyo
The 12-hour soaking time is essential — it softens the dried cochayuyo and reduces its naturally salty marine flavor. After soaking, discard the water completely and cook fresh in clean water. The cochayuyo is ready when it is tender but still has a slight bite — similar to cooked squid. Overcooking makes it mushy and harder to work with as a filling.
Making the Dough
The dough should be firm enough to hold the filling without breaking but pliable enough to seal easily. If it tears when rolling, it needs more water; if it sticks to the surface, add a little more flour. Rest the dough for at least 10 minutes covered — this relaxes the gluten and makes rolling much easier. For a lighter option, brush with egg wash and bake at 200°C (392°F) for 20–25 minutes instead of frying.
Sealing and Frying
Press the edges firmly before sealing to prevent the filling from leaking during frying. A fork crimp works well for sealing and requires no technique. Fry at a steady 180°C (356°F) — too hot and the outside burns before the inside cooks; too cold and the empanadas absorb excess oil. Fry 2–3 at a time to maintain the oil temperature.
| Ingredient | Substitute | Notes |
|---|---|---|
| Cochayuyo | Cooked mushrooms | Earthy flavor; similar chewy texture |
| White wine (filling) | Vegetable broth | Alcohol-free option |
| Creamy cheese | Vegan cheese | Dairy-free option |
| Merkén (dough) | Smoked paprika | Milder, less smoky heat |
Frequently Asked Questions (FAQs)
Can I bake cochayuyo empanadas instead of frying them?
Yes. Brush the assembled empanadas with egg wash (1 beaten egg with 1 tablespoon of water) and bake at 200°C (392°F) for 20–25 minutes or until golden. Baked empanadas are lower in fat, though they will have a slightly softer crust than the fried version.
Can I prepare the cochayuyo filling in advance?
Yes. The filling can be prepared up to 2 days ahead and refrigerated in an airtight container. Make sure it is completely cool before filling the dough — warm filling makes the dough soft and prone to tearing or breaking during frying.
What is the best way to seal cochayuyo empanadas?
Moisten the edge of the dough disc lightly with water or egg white before folding — this acts as glue and ensures a tight seal. Press firmly along the edge with your fingers, then crimp with a fork. A good seal prevents oil from entering and the filling from leaking during frying.
Can I freeze cochayuyo empanadas?
Yes. Assemble and freeze the uncooked empanadas on a baking sheet, then transfer to an airtight bag once frozen. They keep for up to 2 months. Fry directly from frozen, increasing cooking time by 1–2 minutes, or thaw in the refrigerator for 2 hours before frying.
What Is Cochayuyo Empanadas?
Cochayuyo empanadas are a vegetarian take on Chile’s most iconic pastry. Instead of the traditional beef and onion filling (pino), these use cochayuyo (Durvillaea antarctica) — a large brown algae native to the Chilean coast — seasoned with onion, white wine, and fresh parsley, enclosed in a crispy fried dough. Cochayuyo is rich in iodine, minerals, and antioxidants — particularly beneficial for thyroid health and digestion. The result is an empanada that is earthy, satisfying, and distinctly Chilean, with the characteristic chewy texture of cochayuyo contrasting with the crispy shell.
History of Cochayuyo Empanadas in Chile
Cochayuyo has been harvested and consumed along the Chilean coast for thousands of years, used as food and medicine by the Mapuche people long before Spanish colonization. Empanadas arrived with the Spanish in the 16th century — derived from the verb “empanar” (to coat in dough) — and spread throughout South America as a versatile, portable food. The combination of these two elements — an indigenous Chilean ingredient inside a colonial-era pastry — reflects the mestizo nature of Chilean cuisine. Cochayuyo empanadas are especially popular in coastal and southern Chile, where seaweed is abundant. This specific recipe is part of the collaborative edition “50 Recipes from Good Chileans,” contributed by Karina Cabrera from the city of Osorno.
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.
