Sonnet Xvii - Poem by Pablo Neruda |
Capital: Santiago
Information:
CIA World Factbook: Chile
https://www.cia.gov/library/publications/the-world-factbook/geos/ci.html
BBC Country Profiles
http://news.bbc.co.uk/2/hi/americas/country_profiles/1222764.stm
Enchanted Learning: Chile
http://www.enchantedlearning.com/southamerica/chile/flag/
Perry Castaneda Maps:
legacy.lib.utexas.edu/maps/chile.html
Music of Chile:
https://open.spotify.com/playlist/2HUuXPNvVBtXkaUoGn9CgX
CIA World Factbook: Chile
https://www.cia.gov/library/publications/the-world-factbook/geos/ci.html
BBC Country Profiles
http://news.bbc.co.uk/2/hi/americas/country_profiles/1222764.stm
Enchanted Learning: Chile
http://www.enchantedlearning.com/southamerica/chile/flag/
Perry Castaneda Maps:
legacy.lib.utexas.edu/maps/chile.html
Music of Chile:
https://open.spotify.com/playlist/2HUuXPNvVBtXkaUoGn9CgX
Chilean Artists
Traditional Dance
Food
Main DishEmpanadasMeat Turnovers
Note
These are very popular in Chile and are made with a variety of ingredients.
Ingredients
Dough:
3 cups wheat flour
1 cup white flour
1 teaspoon salt
1 teaspoon baking powder
1 cup milk
1/2 cup olive oil
Filling:
1/2 pound hamburger
1 onion, chopped
1 teaspoon salt
1/2 cup olive oil
3 eggs, boiled and sliced
1 cup black olives
1 cup dry grapes
Directions
Dough:
Note
These are very popular in Chile and are made with a variety of ingredients.
Ingredients
Dough:
3 cups wheat flour
1 cup white flour
1 teaspoon salt
1 teaspoon baking powder
1 cup milk
1/2 cup olive oil
Filling:
1/2 pound hamburger
1 onion, chopped
1 teaspoon salt
1/2 cup olive oil
3 eggs, boiled and sliced
1 cup black olives
1 cup dry grapes
Directions
Dough:
- Combine the wheat flour, white flour, salt, and baking powder.
- Heat the milk and oil. Pour over the flour mixture, and knead. Roll out dough and let it rise for 10 minutes.
- Cut dough into circles about 10 centimeters in diameter. Fry the dough in olive oil for 20 minutes.
- Mix hamburger, onion, salt, olive oil, eggs, olives, and grapes. Place some filling on each dough circle and fold in half, covering the filling. Seal closed each empanada with a little milk.
- Bake for 30 minutes at 575°F.
- Serve hot and enjoy.