Panamanean empanadas
1 Servings
Ingredients
| Quantity | 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 | |
Directions
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.