Panamanian Beef Empanadas

READY IN: 40mins
Recipe by Jessica K

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!!

Top Review by Random Rachel

After reading the other reviews, I added about 2 cups of water before simmering, and they were still dry after I fried them. We just dipped them in sour cream and salsa to make up for it. They tasted great aside from that!

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. Filling:.
  3. Place oil in skillet and brown the beef, then drain the grease.
  4. Add rest of ingredients, cover and simmer for about 30 minutes. Remove the bay leaf.
  5. If needed, add a little bit of flour to thicken the consistency of the filling. Salt and pepper to taste.
  6. For Crust:.
  7. 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. 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. 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. Enjoy!

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