Panamanean Empanadas Recipe

Mexican Recipes To-Go

Mexican Pork Recipes

Ingredients:

DOUGH

2 1/2 cup flour
1 tsp salt
1/2 cup butter
1/4 cup crisco
2 tbsp water

FILLING

3/4 lb ground pork
1 medium onion, chopped
1 sweet pepper, chopped
1/4 cup currants
1 tbsp capers, chopped if large
10 stuffed olives, chopped
1 hard boiled egg, chopped
1 bay leaf
2 cloves garlic, chopped
1 large ripe tomato, chopped
4 tbsp oil
1/2 tsp oregano
1/2 tsp hot pepper sauce (tabasco)
1 sprig parsley, chopped

Instructions:

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.

Servings: 1

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