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Recipes

Evangelical Lutheran Church in Chile

Chile has a varied climate and geography and good soil. As a result, many fruits and vegetables grow there, including kiwis, apples, oranges, melons, strawberries, papaya, peaches, apricots, raspberries, lemons, olives, wheat, barley and sugar beets. Chile exports grapes and apples around the world.

Manzanas Asadas Baked apples Serves 6 6 large cooking apples, cored 1 stick cinnamon 4 to 6 tablespoons brown sugar vanilla yogurt or sweetened cream 1-1/4 cups apple cider (or wine or sherry) Preheat oven to 400F. Pierce the apple skins and then place them in a well-greased ovenproof dish. Pile brown sugar in the empty cored centers. Pour the cider (or wine or sherry) over each apple. Place the cinnamon stick in the liquid in the bottom of the pan. Put the dish into the oven for 20 to 30 minutes until the apples are tender. Serve with vanilla yogurt or sweetened cream. Recipe from The World in Your Kitchen, by Troth Wells, Second Story Press, 1993, p. 153.

Empanadas One batch of dough serves 8 Chile’s most popular food! Potato filling: 4 medium potatoes, peeled, cooked and mashed 1 cup corn, fresh, frozen or canned (drained) 2 small onions, finely chopped 1/2 cup chopped pimentos 3 tablespoons vegetable oil 1 cup cream cheese softened to room temperature 1/2 teaspoon ground cumin 1 cup grated mild cheddar or Monterey Jack cheese 1/2 teaspoon ground black pepper 1/2 teaspoon cayenne 1 teaspoon salt In a large frying pan, sauté onions and bell peppers in the oil. Add salt, pepper and spices. When the vegetables begin to soften, stir in the corn and continue to sauté until the vegetables are tender. Transfer to a large bowl and add the pimentos. While still hot, mix in the mashed potatoes and cheeses. Meat filling: 1/2 pound ground beef 8 green olives, sliced 2 onions finely chopped 1/2 cup raisins 1 clove garlic crushed 1/2 cup toasted and chopped almonds 1/4 teaspoon paprika 1/4 teaspoon marjoram 1/2 teaspoon chili powder 1 small can tomatoes 2 tablespoons oil 2 tablespoons tomato paste salt and pepper In a large frying pan, brown ground beef, onions, garlic and chili powder in the oil. Add the tomatoes and tomato paste and mix well. Cook another three minutes. Let the mixture cool a little, then add the olives, raisins, almonds, paprika, marjoram and salt and pepper to taste. Dough: Enough for either filling; double recipe if you want to use both 1 cup warm water 3-1/2 cups unbleached white flour 1/2 tablespoon vinegar 3 tablespoons melted butter or margarine 1 teaspoon salt additional vegetable oil for frying In a large bowl, mix together vinegar, water and salt. Add the flour and melted butter. Mix well and work dough a bit with your hands. Turn the dough out onto a lightly floured flat surface and form into a large long roll. Cut this into 8 equal pieces. With a lightly floured rolling pin, roll out each piece into a 6- or 7- inch circle. Place about 1/2 cup of chosen filling on each circle, leaving a 1/2-inch border. Wet the edge of half of each circle to help the dough seal well. Then fold the dough over the filling to form semicircles and crimp edges with fork. Fry in about one inch of oil, heated to about 360F on both sides until golden brown. Drain on paper towels. Recipe for meat filling recipe from The New Internationalist Food Book, by Troth Wells, 1995, p. 99. Recipe for potato filling and dough from Sundays at Moosewood Restaurant by the Moosewood Collective, 1990, p. 149-150.