Panamanian Empanadas


2 1/2 cups Flour
1 teaspoon Salt
1/2 cup Butter
1/4 cup Crisco
2 tablespoons Water
3/4 pound Ground pork
1 medium Onion, chopped
1 Sweet pepper, chopped
1/4 cup Currants
1 tablespoon Capers, chopped if large
10 Stuffed olives, chopped
1 Hard boiled egg, chopped
2 Cloves garlic, chopped
1 lrg Ripe tomato, chopped
4 tablespoons Oil
1/2 teaspoon Oregano
1/2 teaspoon Hot pepper sauce (Tabasco)
1 sprg 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.




1.0 servings


Friday, December 10, 2010 - 1:02am


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