Panamanian Beef Empanadas
"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!!"
photo by Fairy Nuff
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
12-14
ingredients
- 1 (15 ounce) box pillsbury ready-made pie crusts
- 3⁄4 lb ground beef
- 1 medium onion, diced
- 1 small bell pepper, diced
- 1 bay leaf
- 2 garlic cloves, diced
- 4 tablespoons oil
- 1⁄2 teaspoon oregano
- 1⁄4 cup chopped green chili pepper (or 1/2 tsp Tabasco)
directions
- Preheat oven to 400 degrees.
-
Filling:
- Place oil in skillet and brown the beef, then drain the grease.
- Add rest of ingredients, cover and simmer for about 30 minutes. Remove the bay leaf.
- If needed, add a little bit of flour to thicken the consistency of the filling. Salt and pepper to taste.
-
For Crust:
- 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.
- 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.
- 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!
- Enjoy!
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Reviews
-
This is a great, easy recipe, but a few ingredients have been left out. Salt and Pepper for one (or two). I used one t. salt and 1/2 t. pepper. But the biggest improvement came when I added 3/4 t. of ground cumin. Since I don't like bell pepper, I leave it out. NOW it tastes like Panamanian empanadas! I make the meat in 2 lb batches and keep it in the fridge, and it makes a delicious and fast weeknight meal with the addition of french fries and a salad. -
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! -
If the doughy part is dry you need to roll it even more. I made the dough very thin and that solved that for me(My mom pointed it out). I also used rice vinger instead of white vinger and didn't add the wine. -
These where pretty good.....easy to make for a week night dinner...must say that I added some red sauce to the filling along with some cheese. I also served them with red sauce to dip them in for added flavor and moisture. I also served them with mexican rice and refried beans. They where good and I am making them again this week. -
AWESOME! I followed it exactly using green chili's and baking it. I did sub ground chicken and added a small piece of Mont Jack cheese before folding. What I made for supper flopped so I quickly searched and found this one- Thank you Jessica- you saved dinner! Fast and easy!
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RECIPE SUBMITTED BY
I just had my 2nd little boy this past Jan of 08. isn't he cute? i had my other little one Jan of 06. he's rotten and a cutie also!! So now i have 2 Jan boys!
My hubby's in the Army so we move every few years. Right now we are in our home state of TX! and happy to be back, close to family that can babysit for us! hubby is gone for a whole yr right now, so the baby will grow up without him right now. I've lived all over the world, the only place i haven't made it to yet is Europe, hopefully someday!
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