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-The empanada is considered the most symbolic food of the country.[1] Salvador Allende, the President of Chile from 1970 to 1973, emphasized the national character of his political project saying that it would be a “revolution with the flavor of red wine, and the scent of an empanada”.[2]
Chilean empanadas are prepared with different fillings, but the dough is generally made from flour. The most popular versions are called “de pino” (a Chilean word to describe the mix of ground meat and onion) and “de mariscos” (seafood).
Eating empanadas, especially the meat ones called “pino”, becomes more popular during September, the month that Chile celebrates “las fiestas patrias” or their independence.[3] They are eaten during meals like “asados” or Chilean barbeques, and are accompanied with drinks like “la chicha” and red wine.[4]
The meat empanadas called “pino” are filled with ground beef, fried with white onion and are seasoned with garlic, hard-boiled eggs, olives, and sometimes raisins.[5] This version is known as the typical baked Chilean empanada, although it can also be fried. A different variation is called “pequén” it does not contain the “pino” meat, but it does have its same juice. It is filled with lots of white onion and hot chili pepper and is smoldered.[vi] In a city called Pomaire they are known for their big empanadas. They weigh half a kilogram (500 grams), and they also come filled with chicken.[6] They are baked in a clay oven.
Seafood empanadas are filled with crab, clams, sea snails, or special oysters called crassostrea and cheese. Different seafood can be used, and they are mixed with chopped white onion.[7] Generally they are fried in oil, but they can also be baked. They are usually served with white wine and are very popular during “Semana Santa” (the “Holy Week” or the week surrounding Easter).
There are many other kinds of empanadas; vegetable (generally chard), cheese, chicken, “napolitanas”. (cheese, ham, tomato sauce, and oregano), fish (mackerel, galaxias, or salmon), and cochayuyo. There are also empanadas filled with fruit that are made of apples or pears.
- ^ Eyzaguirre Lyon (1986), p. 24
- ^ Martner, p. 23
- ^ «La ruta de las empanadas». La Segunda. 11 de septiembre de 2012.
- ^ The Chilean empanada This is Chile November 3, 2009
- ^ Pereira Salas (1977), p. 60
- ^ Three generations of Chilean cuisine Mirtha Umaña-Murray (1996)
- ^ Chile Travel Pulse March 3, 2017