Recipe#5818

Title: PANAMANEAN EMPANADAS

  Nellie Beatty brbeatt@eis.calstate.edu 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.

                        -----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.