Panama Empanadas
Contributed by Steve Tanner


Ingredients:

Pastry Dough:

3 cups Unbleached Flour
1/2 tsp Salt
1 cup Shortening
3/4 cup Cold Water
1 tbs Vinegar
2 Egg Yolks

Filling:

2 tbs Oil
1 lb Lean Beef, coarsely ground
1 lb Lean Pork, coarsely ground
2 tsp Salt
1 tsp freshly grated Black Pepper
1 tsp Cayenne
1 1/2 cups 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
1/2 tsp ground Allspice
1/2 tsp grated Nutmeg
1/4 cup Raisins
3 tbs Red Wine Vinegar
1 cup Green Pimento Salad Olives, chopped
1 Egg
1 tbs water


Preparation:

Pastry Dough:

1. Combine flour and salt in a large bowl and cut in shortening.
2. In another bowl, combine water, vinegar, and egg yolks; mix well.
3. Add the liquid to the dry mixture.
4. Mix with your hands and form into a ball.
5. Cover with plastic wrap and refrigerate for at least 30 minutes.

Filling:

1. Mix beef, pork, salt, pepper, and cayenne together.
2. Heat the oil in a large skillet and brown the meat well in batches and      set aside.
3. Saute onions, bell peppers, chiles, and garlic until soft.
4. Return meat and any juices to the pan.
5. Add tomatoes, raisins, vinegar, thyme, allspice, and nutmeg.
6. Simmer until meat is very tender, about 40 minutes, stirring           occasionaly.
7. Add olives and simmer another 10 minutes.
8. Remove from heat and cool to room temperature.

Assembly:

1. Beat the egg and water together.
2. Remove dough from the regrigerator and cut in half; return half to the refrigerator.
3. On a lightly floured surface roll out thin.
4. Cut 6" circles (a 2 1/2 lb coffee can works fine).
5. Add a generous portion of filling to the center of each circle. 
6. Fold the dough in half over the filling and crimp edges well with a fork. 7. Pierce the tops of the pastries with a fork and brush tops with the egg/water mixture.
8. Place on a greased cookie sheet.
9. Repeat for other half of the dough (Note: The scraps from the other batch may be rolled in with the second half.)
10.Bake in a preheated 375 degree F. oven for 15 minutes or until golden.
11.Serve either warm or at room temperature

Note: If smaller, cocktail sized pastries (Empanaditas) are desired cut the pastry circles to 3 1/2 inches. A large tuna can works just right.


Presented by CZBrats
October 7, 1998
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