Rosa Cooking

Chilean empanada with mussels-machas

I don't know what our dear Dalmatians will say, but this is how Chileans eat it… So, when I tried them for the first time, my chileno said: you smeared all my empanadas and drank all the Pap (papaya juice), what else to add?

Preparation steps

  • Saute the chopped onion in olive oil until completely softened, add a little sugar, continue to simmer for a few more minutes, add the merquen, chopped mussels and fresh, chopped parsley. Set everything aside to cool.
  • Boil two eggs (the third egg to coat the empanadas), peel them and chop into medium-sized pieces.
  • Soak the raisins in water.
  • In the meantime, make a dough from flour, olive oil, a little salt and water, the dough must be a little hard because otherwise the empanadas will fall apart.
  • Roll the dough into a sausage and cut into 8 pieces, roll each into a circle and fill as follows: put a large spoonful of up to two shellfish fillings in the middle, add a piece of boiled egg, 3 raisins and 2 black olives (one can be very large) , carefully fold the dough, squeeze with your fingers and make a repulgue or simply press with a fork. I must also mention that the filling must be cold because otherwise the dough will fall apart.
  • Repeat the same with the remaining empanad dough.
  • Arrange the empanadas in an oiled pan (olive oil) and coat them with beaten egg.
  • Preheat the oven to 200 degrees and toss the empanadas until they get a nice color.
  • And in the end all that remains is to say ¡Viva, Chile, mierda!


This is what machas (Mesodesma donacium) look like:


chile chilensis

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