Panamanean Empanadas
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Dominica | 1 | Servings | |
INGREDIENTS
| 2 1/2 | c | Flour |
| 1 | t | Salt |
| 1/2 | c | Butter |
| 1/4 | c | Crisco |
| 2 | T | Water |
| 3/4 | lb | Ground pork |
| 1 | Onion, chopped | |
| 1 | Sweet pepper, chopped | |
| 1/4 | c | Currants |
| 1 | T | Capers, chopped if large |
| 10 | Stuffed olives, chopped | |
| 1 | Hard boiled egg, chopped | |
| 1 | Bay leaf | |
| 2 | Cloves garlic, chopped | |
| 1 | Ripe tomato, chopped | |
| 4 | T | Oil |
| 1/2 | t | Oregano |
| 1/2 | t | 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Don’t put a question mark where God puts a period.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4087
Calories From Fat: 2562
Total Fat: 287.7g
Cholesterol: 672.2mg
Sodium: 5079.5mg
Potassium: 1918.8mg
Carbohydrates: 290g
Fiber: 15.2g
Sugar: 34.5g
Protein: 86.4g