Empanaditas from Panama

Summary

Yield	24 Empanaditas
Source	www.world-food-and-wine.com
Prep time	2 hours
Recipes	Appetizer Lunch Dinner Main meal Light meal Warm Supper Deep fry Challenging All seasons

Description

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

Ingredients

3	Cup	flour (unbleached)
2 1⁄2	Teaspoon	salt
1	Cup	shortening
3⁄4	Cup	water (+ 1 Tablespoon)
1	Tablespoon	vinegar
2		egg yolk
2	Tablespoon	oil (any cooking oil)
1	Pound	lean beef (coarsely ground)
1	Pound	lean pork (coarsely ground)
1	Teaspoon	black pepper (freshly grated)
1	Teaspoon	cayenne pepper
1 1⁄2	Cup	onion (finely chopped)
2	Tablespoon	garlic (minced)
1		green bell pepper (finely chopped)
2		jalapeño peppers (chopped)
4		tomatoes (peeled, seeded, and chopped)
1	Teaspoon	thyme (ground)
1⁄2	Teaspoon	allspice (ground)
1⁄2	Teaspoon	nutmeg (grated)
1⁄4	Cup	raisins
3	Tablespoon	red wine vinegar
1	Cup	olives (green pimento salad olives, chopped)
1		egg

Instructions

For the dough

Combine the 1/2 teaspoon salt and the 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

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.
Saute onions, bell peppers, chiles, and garlic until soft.
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.
stir in the olives and simmer another 10 minutes.
Remove from heat and cool to a room temperature
To Assemble: Beat egg and water together. Remove dough from the refrigerator and cut into two equal halves. Return one half to the fridge.
On a lightly floured surface, roll out the dough very thinly. Cut into 6" (15 cm) circles.
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.
Place the dough pockets onto a greased baking sheet
Do the same with the other half of the dough. Mixing scrapes from the first round to the second, to make a third batch.
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.

Notes

Ingredients, metric

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

Nutrition facts
Serving: 4 empanaditas
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%