Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mini Panamanian Beef Empanadas Recipe
    Lost? Site Map

    Mini Panamanian Beef Empanadas

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    2 hrs

    10 mins

    Chef bethany W's Note:

    I havent made these yet but I cant wait to try a coworker brought them in. yum!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 12

    Yield:

    empanadas

    Units: US | Metric

    Directions:

    1. 1
      MAKE THE DOUGH: In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until the mixture resembles coarse meal. Beat the eggs with the wine and vinegar and drizzle over the flour mixture. Pulse until the dough just comes together. On a lightly floured work surface, gently knead the dough until smooth. Wrap the dough in plastic and refrigerate until firm, about 1 hour.
    2. 2
      PREPARE THE FILLING: In a medium skillet, heat the oil. Add the achiote seeds and cook over moderately high heat until the seeds darken and the oil is orange, about 1 minute. Discard the seeds. Add the ground beef to the skillet and cook, breaking up the meat with a wooden spoon, until no pink remains, about 3 minutes. Add the garlic, onion and bell pepper and cook over moderate heat until the onion is softened, about 5 minutes. Add the tomato, tomato paste and chicken stock and simmer over moderate heat until the liquid has nearly evaporated, about 3 minutes. Stir in the cilantro and season with salt and pepper. Let cool.
    3. 3
      On a generously floured work surface, roll out the dough 1/8 inch thick. With a 3-inch round biscuit cutter, stamp out as many rounds as possible (you should have about 24). Reroll the dough scraps and stamp out additional rounds if possible. Brush the excess flour off the rounds. Working with 1 round at a time and keeping the rest covered with plastic wrap, form the empanadas: Spoon 2 teaspoons of the filling on one side of the dough round. Fold the dough over to enclose the filling and crimp the edges with a fork to seal. Cover with plastic wrap while you form the remaining empanadas.
    4. 4
      Preheat the oven to 350°. In a deep skillet, heat 1/2 inch of oil to 350°. Fry 4 empanadas at a time, turning once, until browned and crisp, 2 minutes. Drain on paper towels and transfer to a baking sheet. When all of the empanadas have been fried, reheat them in the oven and serve.
    5. 5
      MAKE AHEAD.
    6. 6
      The filled, uncooked empanadas can be frozen on a baking sheet, then transferred to an airtight bag. Bake them in a 350° oven without thawing.
    7. 7
      NOTES.
    8. 8
      Alternatively, you can bake the empanadas: Preheat the oven to 350°. Beat 1 egg with 1 tablespoon of milk. Evenly space the uncooked empanadas on 2 baking sheets lined with parchment paper and brush with the egg wash. Bake in the upper and lower thirds of the oven for about 25 minutes, until golden brown.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Mini Panamanian Beef Empanadas

    Serving Size: 1 (74 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 201.1
     
    Calories from Fat 102
    50%
    Total Fat 11.3 g
    17%
    Saturated Fat 5.8 g
    29%
    Cholesterol 62.1 mg
    20%
    Sodium 226.3 mg
    9%
    Total Carbohydrate 18.4 g
    6%
    Dietary Fiber 0.7 g
    3%
    Sugars 1.8 g
    7%
    Protein 5.3 g
    10%

    The following items or measurements are not included:

    achiote seeds

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites