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THE CHILE FILE Full name: Republic of Chile Area: 750,000 sq.km. (three-quarters of the area of Ontario) Population: 14,025,000 Capital city: Santiago, population 5 million People: 90 percent mestizo (Indo-European) 5 percent Indian 5 percent European Language: Spanish plus native languages such as Aymara in north, Mapuche in south and Rapa Nui on Easter Island Sample: Hola! (Hello); Camanchaca (the name given to the fog that comes in off the ocean over the Atacama Desert); atrapanieblas ("to trap fog" - name given to fog nets) Religion: Approximately 90 percent Roman Catholic, 5 percent Protestant Climate: Dry and temperate in north; Mediterranean-type climate in centre; cold, damp and windy in south Natural Resources: Copper, timber, iron ore, nitrates, precious metals, molybdenum Land use: Arable land 7 percent; meadows and pastures 16 percent; forest and woodland 21 percent, other 56 percent. Industries: Copper, fishmeal and wine Sport: Soccer Food: Spanish cuisine varies according to region; corn-based empanadas and humitas; curanto is a stew of fish, shellfish, chicken, pork, lamb, beef and potato. Literacy: 94 percent of the population can read and write Pass the Empanadas! A wonderful Chilean treat in a pastry parcel. Serves 10. For the dough you'll need: 5 cups (1.25 L) plain flour 2 tsp (10 mL) baking powder 1 tsp (5 mL) salt 1/4 lb (110 g) lard or vegetable shortening 1 cup (250 mL) milk For the filling you'll need: 4 onions chopped 1/2 cup (125 mL) oil 1 Tbsp (15 mL) paprika 1 lb (454 g) ground beef 1 tsp (5 mL) oregano salt and pepper to taste 1 beef bouillon cube 2 hardboiled eggs 1 raw egg Prepare dough by sifting flour, baking powder and salt together. Add melted lard and hot milk. Mix well, but do not knead. Let stand for 20 minutes. Meanwhile, prepare the filling. Sautée onion in oil until soft and almost see-through. Lower heat and add paprika and ground beef. Stir until beef is cooked. Add the oregano and bouillon cube dissolved in 1/2 cup of hot water. Simmer for 10 minutes over low heat. Season to taste. Turn off the heat and let cool. While the filling cools, roll out the dough until it's thin. Cut in circles about 20 cm in diameter. At the centre of each circle place 1 T of cooled stuffing, an olive, 2 or 3 raisins and a slice of hard boiled egg. Moisten the edges of the circles and fold them into triangular or rectangular shapes. Brush the tops with egg white and prick with a fork. Place on a baking sheet and bake for 40 minutes at 375ºF.