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Chilean fried fish empanada, rich fish filling, crispy beer batter style pastry
Chilean fish empanada

Chilean Fried Fish Empanadas

Author: Flavelo
Recipes Main Courses
An iconic dish from Chile's long coastline, where seafood meets Spanish heritage. This version wraps a creamy, coconut milk-infused fish stew in puff pastry, made hearty with hard-boiled eggs. The contrast between the crispy fried dough and the soft filling creates an experience in every bite.
🕒 Prep Time 30 mins
🍳 Cook Time 15 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 650 kcal
🌍 Cuisine Chilean

Ingredients

Equipment Needed

  • Deep fryer or deep pot (for frying)
  • Skillet (for filling)
  • Paper towels

Allergen Information

⚠️ Wheat
⚠️ Egg
⚠️ Fish

Instructions

1 ✓

Cut the fish into 1/2-inch cubes and season with salt and pepper. Dice the onion, bell pepper, and boiled eggs; crush the garlic.

Tip: Keep all filling ingredients a similar size for a uniform texture in every bite.
2 ✓

Sauté the onion and bell pepper in olive oil until soft. Add the garlic, cook for 30 seconds, then toss in the fish.

Tip: Don't overcook the fish at this stage as it will cook again inside the empanada. Sauté just until opaque.
3 ✓

Pour in the coconut milk and simmer for 2-3 minutes until the sauce thickens. Remove from heat, stir in the boiled eggs and chopped cilantro. LET COOL COMPLETELY.

Tip: Never put hot filling into puff pastry! The heat will melt the butter layers in the dough, causing it to become soggy and fail to puff.
4 ✓

Unroll the puff pastry and cut into squares. Place a mound of cold filling in the center, fold into a triangle, and press the edges firmly with a fork.

Tip: For safety, brush the edges with a little water or egg white to ensure a better seal.
5 ✓

Heat the oil in a deep pan to approx 340°F (170°C). Fry the empanadas for 3-4 minutes per side until golden brown and crispy. Drain on paper towels.

Tip: If the oil is too cool, the pastry will absorb grease; if too hot, it will burn outside before cooking inside.

Recipe FAQ

The empanada opened while frying.
You may have overfilled it or didn't press the edges hard enough. Puff pastry expands significantly, requiring a strong seal.
Can I bake them?
Yes, at 400°F for about 20 minutes, but deep-frying gives the authentic texture.

Ingredients

  • 14 oz White fish fillet (cod, hake, or haddock)
  • 1 head Onion
  • 1 whole Red Bell Pepper
  • 3 cloves Garlic
  • 2 whole Hard-boiled eggs
  • 2 tbsp Olive Oil
  • 3.5 fl oz Coconut Milk (thick, full fat)
  • 2 cups Sunflower Oil (for frying)
  • 1 package Puff Pastry (refrigerated)
  • 1 bunch Fresh Cilantro
  • 1 tsp Salt
  • 0.5 tsp Ground black pepper