Chilean food & drinks recipes

Empanadas
Ingredients ( For 10 served)

Dough
1.1/4 kilo flour(5 cups)
60 grs. Baking powder (2 tea spoons)
25 grs. Salt (1 tea spoons)
125 grs. Lard (1/4 lb)
250 ml. milk (1 cup)

Stuffed
4 chopped onions
125 ml. oil (1/2 cup)
50 grs. Paprika (1 tea spoons)
1/2K ground beef (1 lb)
Salt, oregano, pepper
1 bouillon cube
3 eggs

Dough preparation
Sift flour, baking powder and salt together, add melted lard and hot milk; mix little, mixing well, but not kneading. Let stand for 20 minutes and then roll it. Cut in circles aprox. 20 cm diameter, and put in each of them one tbsp stuffing, one olive, 2 o 3 raisins, one slice of hard boiled egg, moisten the edges and fold shaping them as triangles or rectangles, brush with egg white or milk, puncture in 2 o 3 spots. Place on a baking sheet and bake for 40 minutes at 375 F.

Stuffed preparation
Fry onion in hot oil until cooked, lower the heat and add paprika and ground beef, when cooked add the rest of the spices, and the bouillon dissolved in 1/2 cup of water. Let it simmer for 5 to 10 minutes on low heat. When cold use to stuff the empanadas. Note: add 1/2 tsp of sugar to soften onion. (Optional)           

Pisco Sour
Ingredients
• 1 measure of lemon juice
• 3 measures of pisco ( 40 percent alcohol )
• Confectioner's sugar to taste
• crushed ice

Preparation
Put everything in a blender and blend at medium speed. Some people like to add an egg white to the mixture to make it fluffier, but I prefer it without. Anyway, try it and see. To serve add 2 drops of bitter "angostura"

Pastel de choclos (Corn and meat pie, 12 serves)
Ingredients
• 6 large corn ears, grate the kernels
• 8 leaves of fresh basil, finely chopped
• 1 tsp. salt
• 3 tbsp. butter
• 1/2-1 cup milk
• 4 large onions, chopped
• 3 tbsps. oil
• 1 lb. (1/2 kg) finely ground lean beef
• Salt and pepper to taste
• 1 tsp. ground cumin
• 4 hard-boiled eggs, sliced
• 1 cup black olives
• 1 cup raisins
• 12 pieces of chicken, browned in hot oil, seasoned with salt, pepper and cumin
• 2 tbsps. Confectioners' sugar

Preparation
Heat the grated corn, chopped basil, salt and butter in a large pot. Add the milk little by little, stirring constantly until the mixture thickens. Cook over low heat for 5 minutes. Leave to one side while you prepare the meat filling. Fry the onions in oil until transparent, add the ground meat and stir to brown. Season with salt, pepper and ground cumin. To prepare the pie use an oven-proof dish that you can take to the table. Spread over the bottom of the dish the onion-ground meat mixture. Arrange over this the hard boiled egg slices, olives and raisins. Put the chicken pieces on top, bone the chicken if you like. Cover the filling with the corn mixture. Sprinkle the confectioners' sugar over the top. Bake in a hot oven 400 Deg. F (205 Deg. C) for 30-35 minutes until the crust is golden brown. Serve at once. In Chile more sugar is served to sprinkle over the
"Pastel" as it is eaten. Serve with "Ensalada Chilena".

Ensalada a la chilena
Ingredients
• 4 cups finely sliced, onion
• 4 cups finely sliced peeled tomatoes
• 1 tsp. salt and pepper
• 3 tbsps. oil
• Lemon juice to taste
• 1/2 cup chopped fresh coriander leaves

Preparation
Put onions in a bowl. Cover with
cold water and leave for an hour.
Drain well. Mix with the tomatoes
on a large platter. Sprinkle with
salt and pepper. Pour on oil and
lemon juice. Mix and serve with
chopped coriander on top.

Pebre ( Chilean salsa )
Ingredients
• 1/2 cup chopped fresh coriander leaves
• 2 Medium onions chopped very fine
• 1 lemon. (Juice)
• 1 Soup spoon of vinegar
• 3 Very fine chopped garlic pieces
• 4 Soup spoon of oil
• Hot Chile pepper and salt to taste
• 1 natural tomato chopped very fine

Preparation
Mix all the ingredients.