I’m lucky enough to have been to Chile and it really is one of the most stunning countries in the world with a remarkable variety of climates and landscapes. It stretches for 4,000 km down the west coast of South America between the Andes to the east and the Pacific Ocean to the west, but averages only 175 km wide. Chilean territory also includes the Pacific islands of Juan Fernández, Salas y Gómez, Desventuradas, and Easter Island in Oceania. Chile claims about 1,250,000 square km of Antarctica, although all claims are suspended under the Antarctic Treaty. 80% of Chile is covered by mountains.
The diverse climate of Chile ranges from the world’s driest desert in the north—the Atacama Desert—through a Mediterranean climate in the centre, humid subtropical in Easter Island, to an oceanic climate, including alpine tundra and glaciers in the east and south.
Some facts about this extremely diverse nation:
The Atacama Desert is the driest place in the world. It witnessed the longest record of 40 years without rain.
The world’s southernmost city “Puerto Williams” is in Chile.
Chile has the second largest volcano chain in the world after Indonesia and Ojos del Salado Volcano, located on the border of Chile and Argentina, is the highest active volcano in the world.
Escondida is the largest copper mine in the world and Chile produces a third of the world’s copper.
It ranks 5th in the world for wine production, at 1,832,000 tonnes per annum.
Gabriela Mistral was the first Latin American to receive a Nobel Prize in Literature in 1945.
Chile’s national bird, the Andean condor is the largest flying bird in the world by combined measurement of weight and wingspan. It has a maximum wingspan of 3.3 m.
The largest bunch of grapes ever grown was by Bozzolo Y Perut Ltda of Santiago, Chile weighing 9.4 kg (20 lb 11½oz).
Having had first hand experience, there are so many attractions for the visitor. My highlights would include the breathtaking Torres del Paine National Park, meandering up the steep hills in Valparaiso, the peace and tranquility watching El Tatio Geysers in the Atacama desert at sun break and sipping wine whilst watching the beautiful sunset at La Serena beach.
Chilean cuisine takes influence from traditional Spanish, as well as the indigenous Mapuche culture. Recipes in Chile are notable for the variety of flavours and ingredients, with the country’s diverse geography and climate. There are many regional specialities including asado (barbequed meat) in the north, Pastel de choclo (layered pie with meat and corn) from the central valley and Mapuche chicken in the south. Other popular recipes include cazuela (stew with fish, meat or poultry), Chicharrón de papa (meat and fat from llama and lamb, boiled and then fried) and Leche asada (baked milk dessert with caramel). I decided to make empanadas, as I remember enjoying them very much when I was in Chile. They can be filled with a variety of ingredients, but traditionally they are filled with minced beef & onions. The recipe I found also included raisins, olives & hard boiled egg in the filling, which I’m not a fan of, so I opted to leave these out. The pastry was very simple to make and easy to work with. I will definitely be experimenting with different fillings.
Makes 10 – 12
Prep time: 1 hour
Cook time: 1 hour 10 mins
For the dough:
1/2 cup milk
1/2 cup warm water
2 tsp table salt
1 lb all-purpose flour
2 egg yolks
3 oz melted butter
For the beef filling:
2 tbsp of oil
2 lb good quality minced beef
1/2 tsp paprika
1/2 tsp dry oregano
1 tsp salt
Pepper to taste
1/2 tsp of cumin
1/2 cup water
1 large onion chopped
1 tbsp all-purpose flour
Optional other filling ingredients:
20 black olives, chopped
2 hard-boiled eggs, chopped
To make the dough:
Mix together the milk, water and salt and stir until salt is completely dissolved
In a large bowl combine the flour and egg yolks, and mix using a knife
Add butter and gradually add the milk & water mix to form a dough
Knead dough for about 10 minutes until it is smooth and elastic
At this point you can put it in clingfilm in the fridge until you’re ready to use it.
To make the filling:
In a large frying pan, heat oil at medium to high heat
Fry the meat for 3 minutes without mixing
Turn over and brown for another couple of minutes
Add paprika, oregano, salt, pepper and cumin, and mix well
Add water and chopped onion
Cover and cook for 30 minutes on low heat
Add flour and mix well, modifying the seasoning if you like
Turn off heat, leave to cool and refrigerate
Preheat oven to 175c
Separate dough into 10 – 12 portions and cover with a clean kitchen cloth
Working each portion individually, shape into a ball and with a rolling pin smooth out the dough to about the size of a side plate (8 inches)
Fill each with 2 tablespoons of beef (you can also add a few raisins, chopped olives & chopped hard boiled egg if you like them)
Make sure to release trapped air before closing. Lightly brush the edges with milk, press firmly and fold. Brush the top of the empanadas with egg before putting them in the oven.
Bake for 30 to 35 minutes until browned, keeping a close eye on them. If they bubble up or swell, poke with a toothpick, so that they don’t come undone or open up.