[HERB-RECIPE] Panamenan Empanadas .... Panama

[Lavanda AyQue]

Panamanean Empanadas

Ingredients:


------  DOUGH  -------

 2 1/2 cup Flour
     1 tsp Salt
   1/2 cup Butter
   1/4 cup lard
     2 tbl Water

--------  FILLING  -----

  3/4 lb  Ground pork
    1 med Onion, chopped
    1 Sweet pepper, chopped
  1/4 cup Currants
    1 tbl Capers, chopped if large
   10 Stuffed olives, chopped
    1 Hard boiled egg, chopped
    1 Bay leaf
    2 Cloves garlic, chopped
    1 lrg Ripe tomato, chopped
    4 tbl Oil
  1/2 tsp Oregano
  1/2 tsp Hot pepper sauce (Tabasco)
    1 bunch parsley, chopped

Dough: 

Sift flour into a mixing bowl. 

Cut in the chilled lard or shortening
and butter until it resembles a 
coarse cornmeal. 

Add a little of the water 
until the pastry sticks together 
into a ball. 

Put dough in refrigerator 
for an hour.

Roll out on a lightly floured 
board- 1/8th inch thick. 

Cut with cookie cutter or 
glass for appetizer sized 
empanadas. Use a plate for
luncheon size empanadas. 

On each round, put about 1/2
teaspoon filling (appetizer
size). 

Fold over and flute edges 
with fork. 

Brush tops with beaten egg.

Bake at 400 degrees F until
golden brown.

    Filling:

Place oil in frypan and fry
pork a little. 

Add rest of ingredients and
simmer for 1/2 hour. 

Add salt and pepper to taste.




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