| Empanadas (Turnovers) |
| Serves 6 Copper, fishmeal, fruit and timber are some of Chile's main exports. And the country, with its long coastline, is the most important fish-producing nation in Latin America - hake, mackerel, sardines and anchovies fill the nets. Along with fish, lentils and beans provide the protein for most Chileans. 1/2pound/225 g frozen flaky pastry, thawed FILLING 1 - lentils 1 cup / 225 g red lentils,cooked 1 onion, chopped. 1 clove garlic, chopped or crushed 1 tablespoon oil 1/2teaspoon chili powder 1/2cup / 50 g raisins or sultanas 1/4teaspoon paprika 1/4teaspoon marjoram 2 tablespoons tomato paste 1-2 tablespoons lemon juice salt and pepper FILLING 2 -cheese 1 cup /110 g strong. cheese, grated 1 hard-boiled egg,chopped finely seeds of 2 cardamom pods, crushed - salt and pepper Heat oven to 400�F/200�C/Gas 6 1. For the lentil filling, heat the oil in a pan and cook the onion and garlic until they are soft. Then add the chili powder and the cooked lentils, tomato paste and raisins or sultanas. Sprinkle in the paprika and marjoram, add the lemon juice and continue to cook over a low heat until everything is well combined. Season. 2. Allow the mixture to cool while you prepare the pastry cases. 3. For the cheese filling, simply mix together all the ingredients in a bowl and proceed as below. 4. Roll out the pastry on a floured board and then cut it into circles approximately 4 inches/l0 cms across, using a saucer or small bowl. How many you make depends on how thin you like the pastry. 5. Now cover one half of each circle with some of the filling. Then brush the edges with a little water, and fold the empanada together, pressing the sides closed with a fork. 6. Place the empanadas in a shallow baking tin and put them into the oven for about 35 minutes or until the pastry is golden brown. Serve with a salad. |
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