And so the eating commences...Chilean empanadas

Peumo is a small town in the 7th region of Chile.  It was named after the large amount of Peumo trees that grow there.  It is surrounded by hills which means it benefits from a micro-climate   For that reason there are an array of plants products that are cultivated there including oranges, avocados, cherries and grapes.  When we first arrived it seemed quite a tranquil place, but my preconceptions were obliterated when everything came alive in the holiday celebrations.

I really did feel privileged to celebrate Chilean independence in huaso country, "the heart of Chile" as I really felt that I got to experience first hand the Chilean culture and customs.  Here is what I was lucky enough to witness:

Empanada making
I fear I may have eaten a year's supply of empanadas in that one week alone. They are very popular in Chilean cuisine and for the British reader they are best described as the South American Cornish Pasty.  Inside the pastry case you can find a variety of delicious fillings, each with its own particular name, flavours and textures.

One filling that particularly took my fancy was la Napolitana, which consisted of ham, red pepper, tomato, black olives, boiled egg and cheese.

They are prepared by rolling out the pastry and cutting it into a circular shape.  The filling is then placed in the centre and the pastry folder over.  Water is brushed around the edge to stick the sides together and then the dough is pushed together tightly.











Then comes the decoration in the form of folding the edges of the dough in different patterns.   This also has a practical function, as each different filling is identified by giving the empanada a different pattern or shape.







They are then cooked at high temperatures in a mud oven, quite like a pizza oven, for about 30 minutes.

In my experience they are best served straight from the oven.  Oh, and they must be eaten using your hands. My Chilean friend Pablo is adamant that "no cutlery is allowed"!