CHILE
Empanadas
(Meat Turnovers)
Ingredients:
3 ½ Cups of flour
1 Pack of yeast dissolved in ¼ cup lukewarm water
2 Eggs
½ Cup lukewarm milk
Pinch of salt
1 Stick softened butter
½ LB. Ground beef
2 Onions, chopped
1 Clove garlic, minced
1 Dried red pepper, crushed
2 Hard-boiled eggs chopped
8 pitted green olives
½ Cup raisins
Paprika, marjoram to taste
Cooking oil
1 Beaten egg
Procedure:
Place flour in a bowl, make well in center. Pour in the milk, eggs, and dissolve yeast; mix thoroughly. Add butter to obtain a smooth dough. Cover with plastic wrap and let stand for 2 hours. To prepare the stuffing: mix in the meat, onions, garlic and red pepper. Heat 2 tablespoons oil in a pan and cook the stuffing in it. Let it cool and add the chopped eggs, olives, raisins, paprika and marjoram to taste. Roll out the dough to a quarter inch thickness as if you were making a pie. Cut circles 4 inch diameter. Cover each half-circle the stuffing; brush the edges with the beaten egg. Fold each circle in two and press sides. In a pan, brown turnovers.
Porotos Granados
Ingredients:
4 lb. Fresh cranberry beans
2 Cups onions chopped
1 lb. Butternut squash peeled and cubed
2 Garlic cloves, crushed
¼ Cup oil
½ Teaspoon paprika
2 Ears of corn, only kernels
5 Leaves fresh basil
Salt
Procedure:
In a large saucepan cook the beans in plenty of salted water for one hour or until tender. Drain and reserve 1 cup of cooking liquid. In a frying pan heat the oil, add the paprika, squash, onions and garlic; saute until they are tender. Add this mixture and all other ingredients to the beans. Cook over heat for one hour or until the beans and soft. Add some chicken broth if necessary. Add the corn 5 minutes before serving and cook. Serve with tomato salad.