Panamanian Baked Empanadas


Panamanian Baked Empanadas

There's nothing like golden-brown, buttery empanadas. This version hails from Panama and is stuffed with pork, onions and pepper.


  • 2 1/2 flour
  • 1 teaspoon salt
  • 1/2 cup chilled butter
  • 1/4 cup chilled Crisco
  • 1 - 3 tablespoons chilled water
  • 3/4 pound ground pork
  • 1 medium onion
  • 1 chopped sweet pepper
  • 1/4 cup currants
  • 1 tablespoon capers
  • 10 stuffed olives
  • 1 boiled egg, chopped
  • 1 bay leaf, chopped
  • 2 cloves garlic
  • 1 1 large ripe tomato, chopped
  • 3 tablespoons oil
  • 1/2 teaspoon oregano
  • 1/2 teaspoon hot pepper sauce
  • 1 sprig parsley


1. 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.

2. 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: 3/4 pound ground pork, 1 medium onion, chopped 1 sweet pepper, chopped 1/4 cup currants, 1 tablespoon 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 2 to 4 tablespoons oil, 1/2 teaspoon oregano, 1/2 teaspoon hot pepper sauce (Tabasco), 1 sprig parsley, chopped 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.

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