Day 61 Chile

Pablo Neruda put Chile on the map and the locals are apt to call themselves País de Poetas or country of poets. Unfortunately their cuisine enjoys no such reputation and little information is available on the subject. They tend to depend on the staples of South American fare that are prevalent throughout the continent such as Empanadas, Asado and Humitas. Having said that, there is nothing mundane or stereotype about this recipe for Empanadas made with ground beef and a Creole style filling of olives, raisins and chilies.

Lean ground beef was sauteed in a pan with a little olive oil till all the pink was gone. Diced onion, crushed garlic, chilies, salt and pepper were added and once the onions were translucent, cumin, parsley, cilantro, and tomatoes were thrown in. Seasoned and sprinkled with a handful of raisins the filling was set aside till before dinner.

About half an hour before dinner the puff pastry dough was rolled out, circles were cut about 3 inches wide and filled with the meat mixture, an olive thrown in every now and then. Formed into half moons, sealed with the tines of a fork, and baked at 375 degrees for about 25 minutes , the little meat pies turned an appetizing golden brown and permeated my house with the scent of buttery pastry.It drew the family to the kitchen like paper clips to a magnet.

Onwards to Colombia tomorrow...