Recipe - Panamanean Empanadas

DOUGH
2 One half cup Flour
1 teaspoon Salt
One half cup Butter
One fourth cup Crisco
2 tablespoon Water

FILLING
Three fourths pound Ground pork
1 md Onion, chopped
1 Sweet pepper, chopped
One fourth cup Currants
1 tablespoon 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 tablespoon Oil
One half teaspoon Oregano
One half teaspoon 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 One half 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 One half hour. Add salt and pepper to taste.

Nellie Beatty brbeatt@eis.calstate.edu email 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini