5 Chilean feasts for vegetarians
Quick, simple and easy to cook, these five recipes will give you a tasty glimpse at Chilean cuisine
1. Cheese, olive and raisin empanadas
Makes: about 24
Ingredients:
For the pastry:
1 egg yolk (retain the white and lightly whisk until frothy)
110g melted butter
180ml whole milk
½ tsp salt
For the filling:
Handful of green olives, sliced
Small handful of raisins
Ground cumin
Pepper
Small handful of chives
Chopped pebre mixed with diced plum
Tomatoes to taste, to serve
To prepare:
1. Preheat the oven to 200˚C/400˚F/gas mark 6. Combine all the pastry ingredients together in a bowl until a dough has formed. Leave to rest for ten minutes.
2. Roll out the pastry on a floured surface and cut into 10cm discs. In the centre of each pastry disc place a little feta cheese, a few olive slices and raisins with a pinch of ground cumin, black pepper and chopped chives.
3. Brush whisked egg white around the edge of each empanada, fold in half, press the edges together and crimp with a fork. Brush the top with a little egg white.
4. Bake them in the preheated oven for 15 minutes or so, until they are golden. Serve while still hot, dipped in pebre and plum tomato salsa.
