Most commonly, Chilean empanadas are made with wheat flour dough that is filled with onions, ground beef, olives, raisins, and hard-boiled eggs. These semicircular pies are typically baked in the oven. Although they are prepared and consumed throughout the year, Chilean empanadas are especially popular during the Fiestas Patrias in September.

Cuchuflí are popular Chilean sweet snacks that look like thin, crispy tubes with a texture similar to that of wafers. They consist of sugar, flour, butter, egg whites, and vanilla flavoring. These sweet treats are often filled with dulce de leche, but they can also be covered in chocolate.

Pan de huevo is a Chilean egg bread roll that is typically consumed as a snack at local beaches, where it’s traditionally sold by women wearing all-white uniforms. The bread roll is made with a combination of flour, baking powder, sugar, eggs, vanilla, and butter.

Although empanadas are traditionally associated with savory fillings, in the case of empanada de manzana the filling is a sweet combination of cinnamon-spiced apples. Sliced, preferably tart apples are wrapped inside the buttery dough, shaped in small crescent forms and baked until golden and crispy.

Chapalele is a Chilean bread made with only two main ingredients – potatoes and flour. It originates from the Chiloé Island, where it is traditionally steamed and cooked in curanto – a hole in the ground used for preparing food.

Chochoca is a Chilean dish originating from Chiloé. It is prepared by wrapping the dough made from potatoes and flour around a contraption resembling a large rolling pin, then rotating it over the flames and cooking it in the process. Once the dough has been fully cooked, it is sliced, then consumed on its own, or more traditionally, filled with chicharrones before consumption.