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Keith Wilson
05-20-2012, 07:15 PM
Well, unpretentious down-home slightly scruffy South American gods, anyway. Here's my afternoon project - empanadas Chilenas (lightly seasoned with white oak sawdust). As Salvador Allende said, "revolución con empanadas y vino tinto. " :D



http://im1.shutterfly.com/media/47a2db01b3127ccef07c2d472e1000000030O00BYsmzNu4aMQ e3nwE/cC/f%3D0/ps%3D50/r%3D0/rx%3D720/ry%3D480/

StevenBauer
05-20-2012, 07:26 PM
They look great. How'd you make them?





Steven

David G
05-20-2012, 07:29 PM
Looks delicious! What are they stuffed with (besides the proprietary woodworkers-bland filler)?

I had some of my sweeties potato leek soup. Quite good.

Keith Wilson
05-20-2012, 07:37 PM
Here's the recipe I used, (http://homerocheff.blogspot.com/2008/02/empanadas-chilenas.html) but it's in Spanish. I can translate if you're interested. This one's pretty close, (http://www.whats4eats.com/meats/empanadas-recipe) although raisins and olives are NOT optional.

The filling: ground beef, lots of onions, raisins, olives, hard-boiled egg, seasoned with oregano, cumin, paprika, garlic, salt, and pepper.
The dough - flour, milk, shortening (lard would be authentic), brushed with egg yolk.

Warning; They're kind of labor-intensive.

Paul Pless
05-20-2012, 07:40 PM
Warning; They're kind of labor-intensive.does not seem as 'involved' as baklava. . .

They look awesome, thanks for the recipe, gonna give them a go this week.

Keith Wilson
05-20-2012, 08:38 PM
Not nearly as laborious as baklava.

I think empanadas are good with tabasco sauce, although I doubt most Chileans would agree. Another non-traditional thing I do is chop up the olive and eggs in the filling. A real Chilean one would have one slice of egg and a whole olive.