Empanadas de Panama – a delicious recipe with flour, chilled shortening, salt, cold water, butter, ground beef. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Sift flour and salt in a bowl and cut in shortening and butter until it resembles coarse cornmeal.
2
Add water and mix.
3
Put dough in refrigerator for an hour.
4
Roll dough very thin on lightly floured board.
5
Cut with biscuit or cookie cutter (use saucer for large ones).
6
On each round put a little filling.
7
Moisten edges of dough with water; fold over and flute edges.
8
Brush tops with beaten egg.
9
Bake in 425F oven about 10-12 minutes or until golden brown.
10
Put oil in frying pan and fry meat a little, stirring with a fork to break it up.
11
Add rest of ingredients and simmer for half an hour.
12
Salt to taste.
13
If desired all ingredients can be put into a blender and mixed thoroughly before adding to the meat.
1207
kcal
Calories
87
g
Fat
76
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 19 ingredients. The key ingredients include: 3 cups sifted flour, 1/2 cup chilled shortening, 1-1/2 tsp. salt, 5 tbsp. cold water, and more.
Yes, Empanadas de Panama falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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