Panamanean Empanadas
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Panamanean Empanadas
  Latin    Panama  
Last updated 6/12/2012 12:47:36 AM. Recipe ID 8389. Report a problem with this recipe.
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      Title: Panamanean empanadas
 Categories: None
      Yield: 1 Servings
 
MMMMM---------------------------DOUGH--------------------------------
  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, 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.
 




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Recipe ID 8389 (Apr 03, 2005)

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