Panamanianbeefempanadas Recipes
PANAMANIAN BEEF EMPANADAS
I finally found a site with empanadas that sound and taste closest to what I grew up with. No raisins or potatoes here!! Finally!! Posting so i can find again!!
Provided by Jessica K
Categories Lunch/Snacks
Time 40m
Yield 12-14 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Filling:.
- Place oil in skillet and brown the beef, then drain the grease.
- Add rest of ingredients, cover and simmer for about 30 minutes. Remove the bay leaf.
- If needed, add a little bit of flour to thicken the consistency of the filling. Salt and pepper to taste.
- For Crust:.
- Roll out on a lightly floured board-1/8th inch thick. Cut with cookie cutter or glass for appetizer sized empanadas. Use a small plate for luncheon size empanadas.
- On each round, put about 1/2 teaspoon filling. Fold over and flute edges with fork. Brush tops with beaten egg. Bake at 400 degrees until the crust is golden brown.
- You can also deep fry these in a deep fryer or in a deep skillet with enough oil to cover them. that's the way they eat them there, but baking is lower fat! But fried is sooo good! If frying don't brush the tops with egg!
- Enjoy!
Nutrition Facts : Calories 271.2, Fat 19.2, SaturatedFat 3.8, Cholesterol 19.3, Sodium 225.3, Carbohydrate 17.4, Fiber 0.7, Sugar 0.7, Protein 6.9
20 TRADITIONAL PANAMANIAN FOODS
Get a taste of Panama with these traditional Panamanian foods. From tostones to carimanolas to ropa vieja, you'll love the myriad of flavors in these easy recipes.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Panamanian food in 30 minutes or less!
Nutrition Facts :
LISA'S PANAMANIAN EMPANADAS DE CARNE
Steps:
- In a food processor, combine flour and salt, pulse for a second. Add cubed cold butter, pulse until the dough is "pea" size.
- Mix the egg yolks and water together in a bowl, then add to the flour butter and pulse for a few more seconds.
- Divide dough in two parts, then wrap each dough in plastic wrap.
- Don't overwork the dough with your hands.
- Refrigerate while the filling is cooked and cooled.
- On medium-heat, heat oil in skillet, add onion, red pepper, and garlic and cook for 2 minutes.
- Add the ground beef and cook, breaking it apart with a wooden spoon, until no longer pink.
- Add the rest of the ingredients, stir, cover and cook for another 5 minutes on low heat.
- Remove cooked beef to a bowl, cover and cool completely.
- Roll dough to 1/8-inch thick. Cut into a round-shape size, to the width of your choice. (Lisa makes her about 5 inches across.)
- Add enough cooled beef to the center of the dough and fold in half.
- Press and seal the edges tightly closed with the tines of a fork.
- Brush the empanadas with egg wash.
- Bake in a 375° preheated oven for about 18 minutes until they are golden brown.
- Depending on the width of your dough rounds, this batch makes 24 to 36 empanadas.
Nutrition Facts :
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- In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until the mixture resembles coarse meal. Beat the eggs with the wine and vinegar and drizzle over the flour mixture. Pulse until the dough just comes together. On a lightly floured work surface, gently knead the dough until smooth. Wrap the dough in plastic and refrigerate until firm, about 1 hour.
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