Panamanean Empanadas Recipe

Panamanean Empanadas Recipe

Yield: 1 Servings
Recipe by luhu.jp

Ingredients:

DOUGH
2 1/2 cup: Flour,
1 tsp: Salt,
1/2 cup: Butter,
1/4 cup: Crisco,
2 tbsp: Water,

FILLING
3/4 lbs: Ground pork,
1 medium: Onion, chopped
1: Sweet pepper, chopped
1/4 cup: Currants,
1 tbsp: Capers, chopped if large
10: Stuffed olives, chopped
1: Hard boiled egg, chopped
1: Bay leaf,
2 Cloves: garlic, chopped
1 large: Ripe tomato, chopped
4 tbsp: Oil,
1/2 tsp: Oregano,
1/2 tsp: Hot pepper sauce, Tabasco
1 Sprig: parsley, chopped

Directions:

Dough: Sift flour into a mixing bowl. Cut in the chilled Crisco and
butter until it resembles a coarse cornmeal. Add a little of the
water until the pastry sticks together into a ball. Put dough in
refrigerator for an hour. Roll out on a lightly floured board-- 1/8th
inch thick. Cut with cookie cutter or glass for appetizer sized
empanadas. Use a plate for luncheon size empanadas. On each round,
put about 1/2 teaspoon filling (appetizer size). Fold over and flute
edges with fork. Brush tops with beaten egg. Bake at 400 degrees
until golden brown.

Filling:

Place oil in frypan and fry pork a little. Add rest of ingredients and
simmer for 1/2 hour. Add salt and pepper to taste.

Nellie Beatty brbeatt@eis.calstate.edu e-mail me if you would like a
fried empanada (from Dominican Republic) recipe. I do not have it at
this time but I can get it for you.


Source from luhu.jp