Panamanean Empanadas

* Exported from MasterCook *

PANAMANEAN EMPANADAS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----DOUGH-----
2 1/2 c Flour
1 t Salt
1/2 c Butter
1/4 c Crisco
2 tb Water
-----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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