Chilean empanada with mussels-machas
I don't know what our dear Dalmatians will say, but this is how Chileans eat it… So, when I tried them for the first time, my chileno said: you smeared all my empanadas and drank all the Pap (papaya juice), what else to add?
- Saute the chopped onion in olive oil until completely softened, add a little sugar, continue to simmer for a few more minutes, add the merquen, chopped mussels and fresh, chopped parsley. Set everything aside to cool.
- Boil two eggs (the third egg to coat the empanadas), peel them and chop into medium-sized pieces.
- Soak the raisins in water.
- In the meantime, make a dough from flour, olive oil, a little salt and water, the dough must be a little hard because otherwise the empanadas will fall apart.
- Roll the dough into a sausage and cut into 8 pieces, roll each into a circle and fill as follows: put a large spoonful of up to two shellfish fillings in the middle, add a piece of boiled egg, 3 raisins and 2 black olives (one can be very large) , carefully fold the dough, squeeze with your fingers and make a repulgue or simply press with a fork. I must also mention that the filling must be cold because otherwise the dough will fall apart.
- Repeat the same with the remaining empanad dough.
- Arrange the empanadas in an oiled pan (olive oil) and coat them with beaten egg.
- Preheat the oven to 200 degrees and toss the empanadas until they get a nice color.
- And in the end all that remains is to say ¡Viva, Chile, mierda!
This is what machas (Mesodesma donacium) look like: