Wheat the elaborated flour pasties Chilean, stuffed of worn out meat or in cuadritos, flavored with cumin, black olives, you pass of grape and hard egg, calls pine pasties. In the Central University of Venezuela, in Caracas, it does about 30 years, one stopped a cart of Chileans, who sold these succulent pasties of pine. Whenever it was going to see the games of basketball in the university, he was fixed that before tasted a pasty to me with some drink that now nonmemory. In Easter the done ones with seafood, accompanied by white wine are popular. Also there are vegetable stuffed, mainly beets; ” napolitanas” – cheese, ham, sauce of tomato and oregano -; of fish like salmon, or fish for food – usually both done in the same way that those of meat -. and of puye, cochayuyo – alga – and of hen that is the specialty of the zone of Santa Ana, Talagante.
The pasty in Chile has multiple variants, and it is clear to him like an emblematic food of the country, being considered, along with sopaipillas, the valdiviano, curanto, paila marine and it absorbs of seafood, like typical meals in his gastronomy. The Bolivian pasties between which it emphasizes saltea, whose mass tastes slight dulzn with a filling – jigote – of stew of head of cattle or chicken, with Pope and broth. They are guinea fowl of a smooth red-orange pigment, that gives a color very him special. Made with a fine layer of round, stuffed mass of stews of meat, chicken, seafood, decorated with onion, egg, olives, capers, raisins, grapes, Popes, peas, cheese and spinach. It generally has a form of semicircle of than 20 cm. in length, closed not more in the edges with elaborated repulgo – edge of the pasty -.
Other varieties include the Tucumanas that differs from the Argentineans of equal name in which they are fried; puka layers also called red pasty, typical of the city of Cochanbamba prepared to the furnace with cheese, onion, olives; of cheese and cheese for api that sometimes take something of fried onion and they are prepared to the furnace or. The cheese is prepared, like the mass, with cornstarch and flour; and those of rice that is typical of the city of Santa Cruz which they have rice and meat of pig pig in the filling. Soon they are humitas, of lacayote, those of hojandre, fried of chicken and chuquisaquea. Investigating to write these articles, I have been pleasingly surprised by the gastronomical wealth of Bolivian pasties, for that reason the prescription for this week is the Bolivian pasties of jigote of chicken, that are agradabilsimo cooking discovery.