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What makes a Chilean Empanada?
What makes a Chilean Empanada?
The Chilean empanada is more than just a pastry; it is the ultimate symbol of our hospitality.
Unlike the smaller fried versions from other countries, the Chilean Empanada is traditionally larger, heartier, and baked until the crust is sturdy yet flaky.
In our family kitchen here in The Hague, we’ve taken traditional techniques and applied them to achieve that nostalgic, homemade texture in three delicious plant-based fillings.
"Made with love in Den Haag. Enjoy the taste of Chile!"
"Met liefde gemaakt in Den Haag. Geniet van de smaak van Chili!"
Our Varieties
Our Varieties
1. Empanada de Espinaca (Spinach)
1. Empanada de Espinaca (Spinach)
A classic "rotissería" favorite. We sauté fresh spinach with a hint of garlic and a touch of bechamel plant-based sauce to keep it moist and savory. It’s light, vibrant, and incredibly satisfying.
2. Empanada de Champiñón (Mushroom)
2. Empanada de Champiñón (Mushroom)
For those who love deep, earthy flavors. We sauté earthy mushrooms with a savory blend of Chilean spices and add crumbled tofu to create a perfectly textured, protein-rich Chilean bite.
3. Empanadas "Pequenes" (The Onion Classic)
3. Empanadas "Pequenes" (The Onion Classic)
The Pequén is a hidden gem of Chilean street food history. It is a savory empanada that focuses entirely on the slow-caramelized onion.
The Secret: We cook the onions for hours until they are sweet and tender, seasoned with ají de color (paprika) and cumin.
The Flavor: It is juicy, smoky, and slightly sweet—perfect for those who want the authentic taste of a traditional "pino".
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