Panamanean empanadas

Yield: 1 Servings

Measure Ingredient
2½ cup Flour
1 teaspoon Salt
½ cup Butter
¼ cup Crisco
2 tablespoons Water
¾ pounds Ground pork
1 medium Onion, chopped
1 Sweet pepper, chopped
¼ cup Currants
1 tablespoon 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 tablespoons Oil
½ teaspoon Oregano
½ teaspoon Hot pepper sauce (Tabasco)
1 Sprig parsley, chopped

DOUGH

FILLING

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 ½ 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 ½ hour. Add salt and pepper to taste.

Nellie Beatty brbeatt@... 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.

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