Ingredients
Dough
| 3 cups | sifted flour | | 1/2 cup | chilled shortening | | 1-1/2 tsp. | salt | | 5 tbsp. | cold water | | 1/2 cup | chilled butter |
Filling
| 1 lb. | ground beef or | | pork | | 1 | bay leaf | | 1 | md. onion, chopped | | 2 cloves | garlic, chopped | | 1 | sweet pepper, chopped | | 1 | tomato, peeled and chopped | | 1 tbsp. | capers (optional) | | 1/2 tsp. | oregano | | 1 | hard boiled egg | | 1 | hot pepper | | 10 | stuffed olives, chopped | | 1 sprig | parsley | | 4 tbsp. | oil |
1 Recipe Reviews
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Carol, my Mom was from the CZ and I too grew up eating these. Thanks for the recipe, my students loved it!
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Instructions
Sift flour and salt in a bowl and cut in shortening and butter until it resembles coarse cornmeal. Add water and mix. Put dough in refrigerator for an hour. Roll dough very thin on lightly floured board. Cut with biscuit or cookie cutter (use saucer for large ones). On each round put a little filling. Moisten edges of dough with water; fold over and flute edges. Brush tops with beaten egg. Bake in 425°F oven about 10-12 minutes or until golden brown.
Put oil in frying pan and fry meat a little, stirring with a fork to break it up. Add rest of ingredients and simmer for half an hour. Salt to taste. If desired all ingredients can be put into a blender and mixed thoroughly before adding to the meat.
Author's Comments
Another traditional Panamanian food that I grew up eating, empanadas were also part of the Christmas feast, wedding reception feasts, baptism/confirmation reception feasts, etc.
Makes about 60 small empanadas.
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