Dough

* 1 kg plain flour
* 3 cups milk, tepid
* 125 g butter, melted
* 2 tablespoons baking powder
* 1 tablespoon salt

Filling

* 300 g onion, diced
* 500 g minced meat
* 4 egg, boiled
* 100 g olives, pitted
* 100 g sultana
* 2 garlic clove
* 1 teaspoon paprika
* 1 teaspoon cumin
* 200 ml oil
* 2 teaspoons salt
* pepper

Directions

Preheat Oven to 180c.

Dough:On a clean bench combine flour, baking powder and salt, make a well in the centre, add butter and milk. Gradually mixing together until a dough forms, knead for a couple of minutes. At this stage if too dry add some more milk, if too wet add some more flour, until a nice dough consistency.Lightly dust with some flour and then place a tea towel over your dough and let it rest.

Making the filling:In a saucepan heat your oil up on a medium heat, sautee off the diced onions until translucent, add your garlic and then your mince meat. Break up the mince just like you would for a bolognaise sauce, add your seasoning, salt and pepper, then your cumin and paprika. Cook and simmer for about 5-10 minutes. Turn off and let it cool.

Assembling:Portion a piece of dough into a ball to about 200g, then roll it out using a rolling pin and some flour on a bench to a size of about your hand.

Place about 3 tbsp of cold mince in the centre, add a quarter of a boiled egg a couple of pieces of olives and a pinch of sultanas.Brush a bit of egg wash on half the dough and fold the dough over like a pastries. Then twist and fold the edges together.Place on a oiled tray and baste with some egg wash.Bake for about 15-25 minutes, or until golden brown.

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• empanadas de chile
• chilean empanada recipes
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• enpanada de chile

* 9 ounces zapallo squash
* 4 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 10 tablespoons butter, melted
* 2 cups canola oil for pan-frying

Methods:

1. Peel, seed, and cut the zapallo into chunks. Place in a saucepan, cover with water, and bring to a boil over medium-high heat. Cook until zapallo is soft and easily pierced with a fork, 15 to 20 minutes. Drain and allow to cool slightly.
2. Mix the flour, baking soda, and salt together in a mixing bowl, and set aside. Stir together the squash and melted butter. Stir the flour mixture into the butter mixture until blended. Turn the dough out onto a lightly floured surface and knead until soft and satiny, adding a little more flour if necessary. Cover dough with a towel and allow to rest 15 minutes.
3. Roll out the dough to 1/8 inch thick, and cut into 3 inch diameter circles. Poke each circle a few times with a fork to make holes and prevent rising.
4. Pour vegetable oil into a large, deep skillet and heat over medium-high heat until hot, 385 degrees F (195 degrees C). Place several of the dough circles into hot oil; cook until lightly browned, 3 to 4 minutes. Drain on paper towels. Cook remainder of dough circles in batches.

1 tablespoon butter
3 tablespoons finely chopped onion
4 cups fresh or frozen corn kernels
1-1/2 cups whole milk or half-and-half
salt and freshly ground black pepper, to taste
1 tablespoon finely minced fresh basil
4 or 8 eggs (1 or 2 per person)
2 tablespoons butter

Methods:

1. Preheat the oven to 400 F (205C). Butter 4 individual earthenware dishes or 1 large one.
2. Melt the butter in a medium saucepan over low heat. Add the onion and saute until softened but not browned, 4 minutes. Add the corn and milk. Bring to a boil, reduce the heat, and simmer, uncovered, stirring occasionally, until the corn is tender and most of the liquid is absorbed, 10 to 15 minutes. (Frozen corn will take a little longer than fresh because it releases more water.) Season generously with salt, black pepper, and basil. (The dish can be prepared in advance up to this point. Reheat the corn mixture, adding a little milk if necessary, before continuing.)
3. Spoon the corn mixture evenly into the prepared dishes. Make an indentation in the corn mixture in the center of each dish for the eggs. Carefully break 1 or 2 eggs at a time into a bowl, and let them slide into each indentation. Season with salt and black pepper, and dot with the butter. Bake 7 to 10 minutes, until the egg white is milky and the yolk is set but still soft. Serve immediately.

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• Chilean baked eggs corn recipe

1 lb Ground caribou
1/4 cup Butter
2 lrg Onions, chopped
1/2 cup Chopped olives
1/2 cup Chopped celery
2 x Jalapeno peppers, chopped
Salt and pepper to taste
2 tbs Vinegar
1 sm Can tomato sauce
2 tbs Worcestershire sauce
1 x Recipe pie crust pastry

Method :

* In a large skillet,melt butter,and brown meat.Add other ingredients and simmer about 20 min. Remove from the stove and chill.
* Make your favorite pie pastry,cut in circles about the size of a cup.Place the meat mixture in center and fold over,pricking with fork.
* Place on greased cookie sheet and bake in 350 oven, 20 to 25 minutes.

2 hot red peppers (chilies)
2 garlic cloves, peeled
2 cups fresh coriander, finely chopped
4 scallions, finely chopped
1 teaspoon dry oregano
2 tablespoons oil
2 tablespoons red wine vinegar
Salt and pepper

Methods:

In blender purée together peppers and garlic.Add coriander scallions,oregano,oil,vinegar,salt and pepper to taste. Blend well and add ¼ -½ cup water if sauce is too thick.
Makes 1 cup

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• receipe pebre chileno

Dough
3 cups all purpose flour
1 1/2 tablespoon hot melted lard
1 tablespoon baking powder
3/4 cup hot milk
1 teaspoon sea salt
Vegetable oil to deep fry

Filling
1 onion peeled and finely chopped
2 tablespoons vegetable oil
Sea salt and freshly milled pepper
2 teaspoons hot chili sauce
1 teaspoon paprika or merquén
11/2 cups of seafood cooked and chopped (abalones, squids, octopus, clams, mussels, etc.)

Methods:

Dough:
Sieve the flour, the salt and the baking powder on a large surface
Make a well in the center
Pour the hot melted lard and the hot milk
Mix with the aid of a wooden spoon
Work the dough until soft and warm (10 minutes)
Wrap in a kitchen cloth
With a rolling pin, roll the dough very thin
Cut long stripes 3 inches wide
Put a small amount of the filling every 3 inches in the middle of the dough stripes
Wet the surface of the dough around each portion of filling
Bend the dough horizontally and press with your hand around the filling to seal
Cut in half circles with the aid of a pastry cutter
Make 1 or 2 a little holes (toothpick) on top of each turnover to prevent it from opening up while frying
Heat the oil and fry a few turnovers at a time
Turn when they are golden brown
Wait for 3 minutes and pick from the pan with the aid of a skimmer
Drain turnovers in a paper towel
Serve hot

Filling:
In a pan, heat the oil and fry the onions until transparent
Add chili sauce, paprika or merquén and the seafood
Season with sea salt and pepper
Add 1 spoon flour
Mix well
Reserve

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4 cups onions,finely sliced
4 cups tomatoes,peeled and finely sliced
Salt and pepper
3 tablespoons olive oil
¼ cup fresh coriander,chopped (optional)

Methods:

Rinse onions in cold water thoroughly; drain in bowl mix tomatoes with onions; season to taste with salt and pepper. Add olive oil and mix well. Sprinkle with chopped coriander and serve.

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• ensalada chilena
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Dough
7 to 8 cups of all-purpose flour
4 ounces (8 tablespoons) good quality lard or 4 tablespoons solid vegetable shortening plus 4 tablespoons butter, at room temperature
1 tablespoon salt dissolved in 2 cups warm water

Filling Ingredients
3 tablespoons vegetable oil
6 cups finely chopped onions
2 garlic cloves, finely minced
1 tablespoon sweet paprika
2 ½ teaspoons ground cumin
2 ½ teaspoons dried oregano
½ teaspoon cayenne pepper, or to taste
1 lb. beef for stewing, cut into ¼ inch cubes, or ground beef
1 tablespoon all-purpose flower
¾ cup beef broth (preferably homemade)
Salt and freshly ground pepper, to taste
3 hard boiled eggs, shelled and quartered
Raisins
Ripe whole black olives, pitted
1 egg yolk mixed with 1 tablespoon water, for glaze

Methods:

Preparation for the Dough:
On a clean wood surface, sift the flour. Make a well in the center, add the lard and some of the salted water, add more of the water as needed. Using a wooden spoon, combine all the ingredients as quickly as possible; knead very well for about five minutes until a soft dough is formed. Do not overwork the dough, it will result in a tough pasty. Wrap the dough in a clean kitchen towel and keep it warm and workable, let it rest for 15 minutes.

Filling Preparation
Heat oil in a large skill over medium heat.Add the onions and cook,stirring occasionally, until softened but not browned (5 minutes). Add the garlic,paprika, cumin, oregano, salt and cayenne. Add the meat and cook, stirring occasionally (5 minutes). Sprinkle 1 tablespoon flour over the meat mixture and stir well. Pour broth and cook uncovered over medium heat, stirring occasionally, until most of the juices have evaporated (10 to 15 minutes). The mixture should be moist but not runny. Season with salt and black pepper to taste.

At this time, set up a filling station for the empanadas. Have all the ingredients ready, the cold meat mixture, eggs, raisins, olives and glaze.

Preheat oven to 400 F (205 C)

Shape dough into a large sausage, and slice into 12 equal pieces. Work with one piece at a time, keeping the remaining dough covered. Roll out each piece of dough into an 8-inch round about ¼ inch thick. Spoon about ¼ cup of filling onto each circle, leaving a ¾ edge margin. Top each one with 1 egg quarter, 3 raisins and 2 olives. Brush the margins all around with water and fold circles in half. To enclose the filling securely, fold each half circle into a square: place the straight edge of the half-circle towards you; then fold in left edge, then right edge, and lastly the top one to make a square. Seal the corners with your thumb by making a deep imprint in each one.

Brush each ready empanada with the egg yolk mixture. With a toothpick prick 3 to 4 holes in each one to prevent it from opening up while baking. Bake in oven for 15 to 20 minutes until the pastry is nicely browned and the filling is piping hot. Serve at once. Baked empanadas can be easily reheated.

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• chilean empanada recipes

3½ cup Corn kernels (fresh or canned)
½ cup Milk
1 teaspoon Salt
Freshly ground black pepper
1 teaspoon Aji chile powder, or substitute New Mexican
2 tablespoon Margarine
1 each Onion; chopped
½ cup Summer squash; finely] chopped
1 tablespoon Red bell pepper; chopped
1 tablespoon Fresh cilantro; chopped
¼ cup Parmesan cheese; grated
Banana leaves (6 by 6 inches) or corn husks

Methods:

Puree the corn kernels with the milk in a food processor. Add the salt, pepper, and chili powder and mix well. In a large frying pan, heat the margarine, and saute the onion, squash, red bell pepper, and cilantro for 10 minutes. Add the pureed corn and cook, stirring continuously until it thickens, about 5 minutes. Add the grated cheese, mix well, and remove from heat. Blanch the banana leaves or corn husks in boiling water and drain. One at a time, remove each husk and spread about 4 tablespoons of the corn mixture in the center of each husk. Fold the husk around the corn mixture to make a square packet, and tie securely with kitchen string. Make sure that all edges are sealed, and that no batter can escape from the husk. When all of the husks are filled, place them in a large pot of salted water to cover, and simmer on low heat, covered, for about 1 hour. Serve in their husks, warm. They can also be steamed.

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2 Tablespoons butter
3 cups onions feathered sliced
2 Tablespoons all-purpose flour
1 1/2 cups milk
1/2 Teaspoon salt
1/4 teaspoon pepper
1/2 cup light cream
3 hard-boiled eggs, thinly sliced
1 cup grated Gruyére or Swiss cheese

Methods:

In saucepan melt the butter and cook the onions over medium heat until soft, 45 minutes. Add flour, stirring, and cook 2 minutes. Gradually stir in milk and cook 4 minutes: season to taste and add cream.

Preheat oven to 400*F. Cover the bottom of 4 greased individual baking dishes with egg slices; pour the onion sauce into each dish. Cover with another layer of egg slices and sprinkle with cheese. Bake until lightly browned, 10 – 15 minutes