Ingredients
-
1
-
3/4
-
1
-
1
-
1
-
2
-
4
-
1/2
-
1/4
-
-
-
-
-
-
Directions
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!!, If the doughy part is dry you need to roll it even more I made the dough very thin and that solved that for me(My mom pointed it out) I also used rice vinger instead of white vinger and didn’t add the wine , This is a great, easy recipe, but a few ingredients have been left out Salt and Pepper for one (or two) used one t salt and 1/2 t pepper But the biggest improvement came when I added 3/4 t of ground cumin Since I don’t like bell pepper, I leave it out NOW it tastes like Panamanian empanadas! I make the meat in 2 lb batches and keep it in the fridge, and it makes a delicious and fast weeknight meal with the addition of french fries and a salad
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Steps
|
1
Done
|
Preheat Oven to 400 Degrees. |
|
2
Done
|
Filling: |
|
3
Done
|
Place Oil in Skillet and Brown the Beef, Then Drain the Grease. |
|
4
Done
|
Add Rest of Ingredients, Cover and Simmer For About 30 Minutes. Remove the Bay Leaf. |
|
5
Done
|
If Needed, Add a Little Bit of Flour to Thicken the Consistency of the Filling. Salt and Pepper to Taste. |
|
6
Done
|
For Crust: |
|
7
Done
|
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. |
|
8
Done
|
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. |
|
9
Done
|
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! |
|
10
Done
|
Enjoy! |
