Iquique-Style Seafood Empanadas with Spicy Pebre Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

Flaky empanadas filled with a mix of fresh seafood inspired by the coastal flavors of Iquique, paired with a vibrant Chilean pebre sauce. This latin american-inspired seafood ready in about 70 minutes blends all-purpose flour, chilled and cubed unsalted butter, cold water into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 cups all-purpose flour
• 6 tbsp, chilled and cubed unsalted butter
• 3/4 cup cold water
• 1 tsp salt
• 1/2 lb shrimp, peeled and chopped
• 1/2 lb white fish fillet (e.g. hake), diced
• 1 medium, finely chopped onion
• 2, minced garlic cloves
• 2 tbsp olive oil
• 1 tsp paprika
• 1/4 tsp cayenne pepper
• 2, chopped hard-boiled eggs
• 1/4 cup, chopped black olives
• 2 tbsp, chopped fresh cilantro
• 1/4 cup, chopped for pebre sauce: fresh parsley
• 1/4 cup, chopped for pebre sauce: fresh cilantro
• 1 small, minced (adjust to taste) for pebre sauce: green chili
• 1, minced for pebre sauce: garlic clove
• 3 tbsp for pebre sauce: olive oil
• 1 tbsp for pebre sauce: red wine vinegar

Instructions

1. Step 1: In a large bowl, combine 3 cups all-purpose flour and 1 tsp salt. Add 6 tbsp chilled cubed unsalted butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs.
2. Step 2: Slowly add 3/4 cup cold water, mixing until the dough just comes together. Form into a ball, wrap in plastic, and refrigerate for 30 minutes.
3. Step 3: Meanwhile, heat 2 tbsp olive oil in a skillet over medium heat. Add 1 medium finely chopped onion and sauté for 3 minutes until translucent.
4. Step 4: Add 2 minced garlic cloves, 1/2 lb chopped shrimp, and 1/2 lb diced white fish fillet. Cook for 4-5 minutes until seafood is opaque.
5. Step 5: Stir in 1 tsp paprika and 1/4 tsp cayenne pepper; cook 1 more minute until fragrant. Remove from heat and let cool.
6. Step 6: Once cooled, mix in 2 chopped hard-boiled eggs, 1/4 cup chopped black olives, and 2 tbsp chopped fresh cilantro into the seafood.
7. Step 7: Preheat oven to 400°F. Roll out dough on a floured surface to 1/8 inch thick. Cut into 6-inch circles.
8. Step 8: Spoon 3 tbsp of the seafood filling onto half of each circle, fold over, and seal edges by pressing with a fork.
9. Step 9: Place empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes until golden brown.
10. Step 10: To make pebre sauce, combine 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 1 minced green chili, 1 minced garlic clove, 3 tbsp olive oil, 1 tbsp red wine vinegar, and 1/2 tsp salt in a bowl; mix well.
11. Step 11: Serve warm empanadas with a side of spicy pebre sauce for dipping.