Recipe(tried): Empanadas (Panama)

Herb, this is my Aunt's family recipe (dates back at least 80 years). She hails from a small island just off the coast of Panama, about 15 miles from Costa Rican border. Some items are substituted because she has been unable to find the ingredients in Minnesota. No matter how many she makes, there are NEVER any leftovers!

Empanadas (Panamanian appetizer)

4 cups flour
2 eggs
5 tblsp shortening (Crisco)
1 1/2 tsp salt
1 1/2 cups milk

Mix like a pie pastry. Divide in 2 parts. Place in plastic bags and put in refrigerator. Let sit for 3 to 4 hours.

Filling
2 pounds ground beef
1 large onion (chopped)
1/2 green pepper (chopped)
1 small jar pimientos
25 olives (chopped)
tomato paste (half can)
2 tablespoons capers
salt and pepper to taste

Brown meat. Add onions, green peppers, pimientos, capers, olives, salt, pepper, tomato paste, 1/2 cup water. Let simmer for 20 min. on low heat.

Cut dough into circles. Place teaspoon of meat into each empanada. Shape into half-circle. Seal with fork. Fry both sides a light brown in deep oil. Drain on paper towels. These can be frozen,uncooked, in freezer for a cople of months. Can fry without thawing.

Notes: Use regular ground beef (the stuff we used to buy before lean became the "in" thing. Do not drain the fat until you are stuffing the empanadas. If you want the spicy, hot empanadas, you will need to buy or make a pureed sauce based on habaneros peppers. Add just a little to spice them up.

I have found that those small pastry forms (you fold it over and it seals the empanada) to work very well if you are making a lot of these.