Our time in Chile….an extraordinary experience ….. shared with a wonderful group of friends with the same interests and passions. We have spent three happy years thanks to the excellent company, a friendly group who accompanied us on this wonderful journey.
I used to prepare italian lunches and dinners for our friends and I’ve learned to cook some of the Chilean dishes from them. I’ll prepare these for you: cazuela, sopaipilla with chancaca (delicious pancakes prepared with pumpkin and served with honey syrup and molasses), mote with huesillo. I learnt to appreciate dishes that I had never tasted, food combinations that I didn’t think I could ever eat like curanto, it’s a delicious national dish made with fish, seafood, vegetables and meat all cooked together. Today I’m going to propose empanadas: a folded pastry or bread stuffed with meat and cooked in the oven. They are typical of Latin America, the dough and the filling vary by region. Chileans eat empanadas in every special occasion and always when they celebrate the “Fiesta Patria”.
The weekend was always a fiesta, good wine, drinks and cocktails (pisco sour and fanchop but I’ll tell you about this another time …..🙂 ), a kettle for tea and herbal teas spending hours together, chatting and singing, telling our hopes and future projects. We used to meet for afternoon tea, just girls. It was a moment of socialization. We had at our disposal relaxing hours in which we acted like cooks and pastry chef. The kitchen has been an opportunity to make our friendship stronger.
Chile is a wonderful country with landscapes which seem to belong at thousand different countries. It’s a place that can give you great emotions with deserts, volcanoes, waterfalls and forests. We have known very friendly and welcoming people. Chile is a country with many tradition and with a strong national pride!
FINALLY, THEESE ARE THE INGREDIENTS TO PREPARE YOUR EMPANADAS: (for 6-8 empanadas)
For the dough:
500 g of flour
100g butter at room temperature
250 g of warm milk
Mix the flour with the salt, add the butter and milk and knead until dough is smooth. Let it rest, wrapped in plastic wrap, at least 30 minutes.
Meanwhile, prepare the filling
500 g of beef
1 kg of onions
1 tsp paprika
1 tsp cumin
a little oregano
1 tsp of brown sugar
4 tbsp of extravirgen olive oil
salt to taste
2 boiled eggs and black olives
Cut the meat and the onion into very small pieces. Cook the onion with oil over low heat, until is transparent. Add the meat and the spices and let cook for 10-15 minutes, season with salt, remove from heat and let cool.
Preparation of empanadas:
Form 7/8 ball with the mixture, with a rolling pin form discs of about 15 cm in diameter (but if you prefer you can do these smaller). Place into each disk a few tablespoons of filling, add 1/4 of egg and one olive. Close the “empanadas” and brush the surface with a mixture of egg and milk.
Bake in preheated oven at 200 C and cook for about 15-20 minutes.