*  Exported from  MasterCook  *

                          PANAMANEAN EMPANADAS

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : None

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       -----DOUGH-----
  2 1/2   c            Flour
  1       t            Salt
    1/2   c            Butter
    1/4   c            Crisco
  2       tb           Water
                       -----FILLING-----
    3/4   lb           Ground pork
  1       md           Onion, chopped
  1                    Sweet pepper, chopped
    1/4   c            Currants
  1       tb           Capers, chopped if large
 10                    Stuffed olives, chopped
  1                    Hard boiled egg, chopped
  1                    Bay leaf
  2                    Cloves garlic, chopped
  1       lg           Ripe tomato, chopped
  4       tb           Oil
    1/2   ts           Oregano
    1/2   ts           Hot pepper sauce (Tabasco)
  1                    Sprig parsley, chopped

 Dough: Sift flour into a mixing bowl. Cut in the
 chilled Crisco 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 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.

 Nellie Beatty [email protected] e-mail me if
 you would like a fried empanada (from Dominican
 Republic) recipe. I do not have it at this time but I
 can get it for you.



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