Panamanian-Style Beef Empanada Recipe

Tasty Meat-Filled Treats for Entre or Snacking, Spiced with Peppers

Jan 29, 2009 Kelly Smith

Panamanian Empanadas are a hearty, spicy, half-moon-shaped food concoction, suited for snacking and as an entre. Those made in other Latin countries may contain fruit.

Empanadas are easy to make and the spices included are totally up to personal taste. Some people prefer them bland while others use plenty of jalepeno or habeneros peppers. The most traditional ones are made using a dough nearly identical to a basic pie crust while many people prefer to use an organic high-fiber pie crust recipe.

The Mexican-type ones sold in the southern United States usually use things like pumpkin or pineapple as a filler, making them more of a desert pastry. The ones that follow the Panama recipe are a meat treat.

Many dishes from different Latin American countries have the same name and manner of preparation, with vastly different ingredient lists. It makes for quite a culinary adventure. Ceviche is a prime example.

Ingredient List (Makes Approximately a Dozen)

• 1 lb. ground beef
• 1 medium onion, diced
• 4 t oil if the beef is particularly lean
• Choice of hot pepper/s, diced (Use jalepeno, serrano, or habanereo or Scotch bonnet for the bold-hearted. True Panama-made ones use ahi chombo, which may be a strain of habanero.)
• Optional ingredients for personal choice include garlic, salt, pepper, bay leaf, oregano, cilantro, etc.
• 2 boxes of pie crust mix or double this basic organic high-fiber pie crust recipe. If using the boxes, prepare it while the mixture cooks. If using the high-fiber recipe, make it first to allow the dough ball to rest in the refrigerator.

Prepare the Filling

1. Brown the beef while sauteing the diced onions.
2. Turn the heat to low.
3. Add the other ingredients.
4. Continue to cook on low for 20 minutes or so, stirring often, to allow the flavors to mingle.
5. Turn off the range and allow the mixture to cool.

Putting it all Together

1. Pre-heat the oven to 400 degrees F. (204 C.)
2. Roll out the dough crust on a floured surface, to a thickness of about 1/8 inch.
3. Use a round cookie cutter or a wide-mouth cup to cut out round shapes. They are usually about 4-5 inches long, but ones half that size for snacking are called carimanolas, and sometimes made using yucca root rather than the pie crust dough. Yucca root is widely consumed in Panama in many forms including french-fried baked, and boiled in a traditional soup called sancocho.
4. Spoon some mixture into each round, fold it over in half, and use the tines of a fork to seal the edge.
5. Arrange them on a baking cookie sheet and bake until the crust is done, usually about 20 minutes.

Eat and Enjoy!

They can be consumed as is or with the condiment of choice. Kids are well known to enjoy them with ketchup.

The copyright of the article Panamanian-Style Beef Empanada Recipe in Latin/Caribbean Cuisine is owned by Kelly Smith. Permission to republish Panamanian-Style Beef Empanada Recipe in print or online must be granted by the author in writing.

Panamanian-Style Beef Empanadas

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