Food in America
Panama recipes

MEAT

Empanaditas from Panama

These empanaditas are a recreation of an all times Spanish favorite dish. There are many versions of empanadas in Spain and America, with infinite fillings and you will find them baked or fried. The Canal touch comes in the spices used and the raisins.

Recipe for empanaditas

Find all the flavor from Panama in these empanaditas. Taste the Spanish influcence and those from both North and South America.

Ingredients

USA Imperial   Pastry dough   3 cups    unbleached flour   ½ tsp    salt   1 cup    shortening   3/4 cup    cold water   1 Tbs    vinegar   2   egg yolks   Filling   2 Tbs    oil   1 lb    lean beef, coarsely ground   1 lb    lean pork, coarsely ground   2 tsp    salt   1 tsp    freshly grated black pepper   1 tsp    cayenne pepper   1 1/2 cups    onions, finely chopped   2 Tbs    garlic, minced   1   large green bell pepper, finely chopped   2   jalapeno peppers, finely chopped   4   tomatoes, peeled, seeded, and chopped   1 tsp    ground thyme   ½ tsp    ground allspice   ½ tsp    grated nutmeg   1/4 cup    raisins   3 Tbs    red wine vinegar   1 cup    green pimento salad olives, chopped   1   egg   1 Tbs    water

Metric   Pastry dough   750 g     unbleached flour   ½ tsp    salt   250 g     shortening   180 ml     cold water   15 ml     vinegar   2   egg yolks   Filling   15 ml    oil   450 g     lean beef, coarsely ground   450 g     lean pork, coarsely ground   2 tsp    salt   1 tsp    freshly grated black pepper   1 tsp    cayenne pepper   2    medium sized onions, finely chopped   2 Tbs    garlic, minced   1   large green bell pepper, finely chopped   2   jalapeno peppers, finely chopped   4   tomatoes, peeled, seeded, and chopped   1 tsp    ground thyme   ½ tsp    ground allspice   ½ tsp    grated nutmeg   50 g    raisins   15 ml     red wine vinegar   100 g     green pimento salad olives, chopped   1   egg   15 ml   water

Procedure

For the pastry dough

1. Combine the salt and flour in a large mixing bowl. Cut with the shortening until coarse crumbs appear. In another bowl, mix together the water, vinegar and egg yolks, mixing very well. Add the liquid mixture to the dry ingredients. Set aside in the refrigerator.

For the filling

1. Mix together the beef, pork, salt and pepper, and the cayenne. Heat the oil in a large heavy skillet, brown the meat in batches, set aside.
2. Saute onions, bell peppers, chiles, and garlic until soft.
3. Return the meat mixture, and any juices to the skillet. Add the tomatoes, raisins, vinegar, thyme, allspice and nutmeg, simmering all until the meat is very tender. About 40 minutes. stir occasionally.
4. stir in the olives and simmer another 10 minutes.
5. Remove from heat and cool to a room temperature
6. To Assemble: Beat egg and water together. Remove dough from the refrigerator and cut into two equal halves. Return one half to the fridge.
7. On a lightly floured surface, roll out the dough very thinly. Cut into 6" (15 cm) circles.
8. Place a generous sized portion of filling to the center of each circle. Fold dough in half and crimp the edges with a fork. Pierce the tops with the same fork, then brush with the egg and water mix.
9. Place the dough pockets onto a greased baking sheet
10. Do the same with the other half of the dough. Mixing scrapes from the first round to the second, to make a third batch.
11. Bake at 375°F (190°C) for 15 minutes, or until a golden brown in color. These can be served warm or at room temperature.

Servings: 6 to 8 Yield: 24 empanaditas Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information calculated from recipe ingredients.

Amount Per Empanadita       Calories   259.02   Calories From Fat (59%)   151.83       % Daily Value Total Fat 16.98g   26%   Saturated Fat 8.41g   42%   Cholesterol 52.27mg   17%   Sodium 609.37mg   25%   Potassium 205.86mg   6%   Carbohydrates 15.93g   5%   Dietary Fiber 1.17g   5%   Sugar 2.01g       Sugar Alcohols 0.00g       Net Carbohydrates 14.76g       Protein 10.66g   21%

Cooking Tips

To make the perfect 6 inch circle, use a 2½ lb coffee can as a cookie cutter.

Recipe type

Appetizer, All seasons, Light meal, Main meal, Supper

 

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