Panamanean empanadas
Yield: 1 Servings MMM
Ingredients:
- 2 1/2 c Flour
- 1 ts Salt
- 1/2 c Butter
- 1/4 c Crisco
- 2 tb Water MMMMM--------------------------FILLING-------------------------------
- 3/4 lb Ground pork
- 1 md Onion chopped
- 1 Sweet pepper chopped
- 1/4 c Currants
- 1 tb Capers chopped if large
- 10 Stuffed olives chopped
- 1 Hard boiled egg chopped
- 1 Bay leaf
- 2 Cloves garlic chopped
- 1 lg Ripe tomato chopped
- 4 tb Oil
- 1/2 ts Oregano
- 1/2 ts Hot pepper sauce (Tabasco)
- 1 Sprig parsley
Instructions:
chopped 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.
