Panama Empanadas

Panama Empanadas Recipe - Delicious Beef and Pork Empanadas

Region / culture: Panama | Preparation time: 1 hour | Cooking time: 1 hour | Servings: 12

Introduction

Panama Empanadas are a popular dish in Panama, consisting of a savory meat filling enclosed in a flaky pastry crust. These delicious hand pies are perfect for a snack or a meal on the go.

History

Empanadas have a long history in Panama, dating back to the Spanish colonization of the region. The name "empanada" comes from the Spanish word "empanar," which means to wrap or coat in bread. Over the years, the recipe has evolved to include a variety of fillings, including meat, cheese, and vegetables.

Ingredients

Pastry dough

3 cups unbleached flour
0.5 tsp salt
1 cup shortening
0.75 cup cold water
1 tbsp vinegar
2 egg yolks

Filling

2 tbsp oil
1 lb (454 g) lean beef, coarsely ground
1 lb (454 g) lean pork, coarsely ground
2 tsp salt
1 tsp freshly grated black pepper
1 tsp cayenne
1.5 cups onions, finely chopped
2 tbsp garlic, minced
1 large green bell pepper, finely chopped
2 jalapeno peppers, finely chopped
4 tomatoes, peeled, seeded, and chopped
1 tsp ground thyme
0.5 tsp ground allspice
0.5 tsp grated nutmeg
0.25 cup raisins
3 tbsp red wine vinegar
1 cup green pimento salad, chopped
1 egg
1 tbsp water

How to prepare

Pastry dough

In a large bowl, combine flour and salt. Cut in shortening.
In another bowl, mix water, vinegar, and egg yolks until well combined.
Add the liquid mixture to the dry mixture.
Mix with your hands until a ball of dough forms.
Cover the dough with plastic wrap and refrigerate for at least 30 minutes.

Filling

In a bowl, combine beef, pork, salt, pepper, and cayenne.
Heat oil in a large skillet and brown the meat in batches. Set aside.
Sauté onions, bell peppers, chiles, and garlic until soft.
Return the meat and any juices to the skillet.
Add tomatoes, raisins, vinegar, thyme, allspice, and nutmeg.
Simmer for about 40 minutes, stirring occasionally, until the meat is very tender.
Continue simmering for another 10 minutes.
Remove from heat and let it cool to room temperature.

Assembly

In a small bowl, beat the egg and water together.
Remove half of the dough from the refrigerator and keep the other half refrigerated.
On a lightly floured surface, roll out the dough until thin.
Using a 6" circle cutter (a 2.5 lb (1.13 kg) coffee can works fine), cut out circles.
Place a generous portion of filling in the center of each circle.
Fold the dough in half over the filling and crimp the edges well with a fork.
Pierce the tops of the pastries with a fork and brush the tops with the egg and water mixture.
Grease a cookie sheet and place the pastries on it.
Repeat the process with the remaining half of the dough (note: you can roll the scraps from the first batch into the second half).
Bake in a preheated oven at 375°F (191°C) for 15 minutes or until golden.
Serve the pastries warm or at room temperature.

Variations

You can customize the filling of Panama Empanadas by adding different meats, vegetables, or cheeses. You can also experiment with different spices and seasonings to create unique flavor profiles.

Cooking Tips & Tricks

Make sure to refrigerate the dough before rolling it out to ensure a flaky crust.

- Be sure to crimp the edges of the empanadas well to prevent the filling from leaking out during baking.

- You can customize the filling to suit your taste preferences by adding different spices or vegetables.

Serving Suggestions

Panama Empanadas can be served as a snack, appetizer, or main dish. They pair well with a side salad or a bowl of soup.

Cooking Techniques

The key to making perfect Panama Empanadas is to ensure that the dough is rolled out thinly and that the edges are crimped well to seal in the filling. Baking the empanadas at a high temperature ensures a crispy crust.

Ingredient Substitutions

If you don't have shortening, you can use butter or lard as a substitute in the pastry dough. You can also use ground chicken or turkey instead of beef and pork in the filling.

Make Ahead Tips

You can prepare the filling for Panama Empanadas ahead of time and refrigerate it until you are ready to assemble and bake the empanadas. You can also freeze the unbaked empanadas for later use.

Presentation Ideas

Serve Panama Empanadas on a platter with a side of salsa or guacamole for dipping. Garnish with fresh herbs or a sprinkle of cheese for added flavor.

Pairing Recommendations

Panama Empanadas pair well with a cold beer or a glass of red wine. They also go well with a fruity sangria or a refreshing lemonade.

Storage and Reheating Instructions

Panama Empanadas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the empanadas in a preheated oven at 350°F (177°C) for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Panama Empanadas contains approximately 350 calories.

Carbohydrates

Each serving of Panama Empanadas contains approximately 30 grams of carbohydrates.

Fats

Each serving of Panama Empanadas contains approximately 20 grams of fats.

Proteins

Each serving of Panama Empanadas contains approximately 15 grams of proteins.

Vitamins and minerals

Panama Empanadas are a good source of iron, vitamin A, and vitamin C.

Alergens

Panama Empanadas contain wheat, eggs, and soy.

Summary

Panama Empanadas are a balanced meal option, providing a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Panama Empanadas are a delicious and satisfying dish that is perfect for any occasion. With a flaky pastry crust and a savory meat filling, these hand pies are sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day in Panama, and I was visiting my dear friend Rosa in her quaint little kitchen. The smell of spices and herbs filled the air as she bustled about, preparing a feast for her family.

As we sat down to eat, Rosa brought out a plate of the most delicious looking empanadas I had ever seen. The golden pastry was perfectly flaky, and the filling was a mouthwatering combination of ground beef, onions, peppers, and spices. I took one bite and knew I had to learn how to make them myself.

Rosa smiled at my enthusiasm and began to tell me the story behind the recipe. She had learned to make these empanadas from her own grandmother, who had passed down the recipe through the generations. The secret, she said, was in the seasoning and the technique of folding the pastry just so.

I begged Rosa to teach me how to make the empanadas, and she graciously agreed. We spent the rest of the day in her kitchen, kneading dough, chopping vegetables, and simmering the filling on the stove. Rosa showed me how to season the beef with a blend of cumin, paprika, and oregano, and how to sauté the onions and peppers until they were soft and fragrant.

As we assembled the empanadas, Rosa demonstrated the proper way to fold the dough and crimp the edges to seal in the filling. She explained that the empanadas needed to be baked until they were golden brown and crispy, then served hot with a side of salsa or chimichurri sauce.

After several hours of cooking and baking, we finally sat down to enjoy the fruits of our labor. The empanadas were even more delicious than I remembered, and I felt a sense of pride knowing that I had helped to make them.

From that day on, I became obsessed with perfecting the recipe for Panama Empanadas. I experimented with different fillings, trying everything from chicken and cheese to shrimp and plantains. I tweaked the seasonings and the cooking times, always striving to capture the flavor and texture of Rosa's original recipe.

Over the years, I shared the recipe with friends and family, delighting in their reactions as they took their first bite of a warm, crispy empanada. I even entered a cooking competition and won first prize with my Panama Empanadas, earning the admiration of the judges and the envy of my fellow contestants.

But no matter how many accolades I received, the true joy for me came from sharing this recipe with others and keeping alive the tradition that Rosa had passed down to me. Every time I make a batch of empanadas, I am transported back to that sunny day in Panama, surrounded by the warmth and love of my dear friend.

And so, as I sit here now, writing down the recipe for Panama Empanadas, I can't help but feel grateful for the memories and the connections that this humble dish has brought into my life. It is a recipe that has stood the test of time, bringing joy and comfort to all who taste it. And I know that as long as I have the ability to cook and share this recipe with others, a piece of Rosa's legacy will live on in every delicious bite.