Spanish colonists brought the flavors of their homeland with them to Chile, and they adapted their recipes based on ingredients that were readily available—including an abundance of seafood from the country’s exceptionally long coastline. The resulting marriage of cultures was absolutely delicious, so I asked Santiago resident and Discover South America Program Director Nelson Torres to share two of his favorite recipes.
Empanadas Chilenas (Chilean Empanadas)
Derived from the Spanish empanar, “to coat with bread,” delicious and filling empanadas are a portable meal in themselves—which is one reason why they became so ubiquitous in Latin America. Variations are impossible to count—but while many South American countries are passionate about their national recipes, the Chilean filling known as pino is practically a part of the cultural identity. Don’t fear the raisins in this recipe; they’re just one building block toward a uniquely balanced flavor. Pino wouldn’t be pino without them (though if you really dislike raisins, you can leave them out).
This recipe does stray a bit from tradition: relatively heart-healthy olive oil is used in lieu of lard, and refrigerated pie crust is infinitely easier than homemade dough. Regardless, empanadas Chilenas with pino are an authentic taste of Chile.
Ingredients:
1/2 lb ground beef
1 Tbs. olive oil
1 large onion, diced
1/2 green bell pepper, diced
2 Tbs. garlic, minced
1/4 cup black olives, finely chopped
1 Tbs. flour
1 Tbs. allspice
1 tsp. cumin
1/4 tsp. cayenne pepper
2 hard-boiled eggs, finely chopped
1/3 cup raisins
1 (15-oz) package refrigerated pie crust
1 egg, beaten
Salt and pepper (to taste)
Flour
Preparation
- Preheat oven to 375˚.
- Heat olive oil over medium heat and add onion, bell pepper, and garlic. Cook until the vegetables have softened (about 5 minutes).
- Add ground beef, and cook until just browned.
- Add olives, flour, allspice, cumin, and cayenne. Cook, stirring occasionally, until mixture has begun to thicken (5 or 6 minutes). Season with salt and pepper to taste.
- On a lightly floured board, roll out pie crust and cut into circles, about 3 inches in diameter.
- On one half of the circle, place one level tablespoon of cooked filling. Sprinkle with a few raisins and chopped egg.
- Brush the other half of the circle with beaten egg. Fold over and press to seal. Crimp edges with fork.
- Brush top with egg wash and place on a large baking sheet. Repeat until filling is depleted.
- Bake empanadas until golden brown, about 12 minutes.
Makes about 20 empanadas
Ceviche de Corvina (Chilean Sea Bass Ceviche)
Popular throughout South America, ceviche consists of raw seafood that is marinated in citrus juice—which essentially alters the protein and “cooks” the fish without heat. Perfect as a light meal or appetizer in the summer, or any time when you’re craving something bright, fresh, and healthy. If you’re nervous about food-borne bacteria, freezing the fish first will eradicate pathogens—or, if you’re squeamish about ceviche in general, you can lightly poach the fish before marinating it.
Ingredients:
1 lb Chilean sea bass, cut into 3/4-inch cubes
1/2 cup freshly squeezed lime juice
6 Tbs. freshly squeezed grapefruit juice
1 small clove of garlic, crushed or very finely minced
1/2 cup red onion, very thinly sliced
2 Tbs. very finely minced red chiles (seeded and ribs removed)
1 Tbs. very finely minced green chiles (seeded and ribs removed)
1 whole grapefruit, sectioned and chopped
1 Tbs. fresh mint, chopped
2 Tbs. cilantro, chopped
Preparation
- Place fish in a non-reactive bowl and toss with lime and grapefruit juices, chiles, onion, and garlic. Refrigerate for 1-4 hours, turning occasionally, until fish becomes opaque.
- Drain off most of the excess marinade and stir in grapefruit, cilantro, and mint. Divide onto individual plates and serve.
Serves: 4-6
Learn more about our Discover South America: Chile & Argentina vacation, where you can experience these dishes and other regional specialties.