Panamanian Beef Empanadas Recipe
Panamanian Beef Empanadas Recipe
Beef empanadas come in various shapes, sizes, and flavors. They also come from over a dozen cultures across the world! The idea of putting a filling of meat, fruit, vegetables, or cheeses is not a new one unique to only one culture. Meat pies, empanadas, and dough beef patties are staples for people across the world. In Panama, the way empanadas are done differs slightly from what you may be used to if you are not used to Panamanian cuisine. This recipe, from us at Machika to you, is made to be as simple as possible. You can use your Machika Dough Press Set (4 Pack) to make these delicious small beef empanadas. This recipe will make about a dozen small sized empanadas if you use the small size Machika empanada press. Panamanian empanadas are often smaller than something like a Jamaican beef patty.
As with any empanada recipe, there are 3 parts to the recipe. The first is the beef empanada dough, followed by the filling, and then the assembly and baking. While you can deep fry this recipe, I would recommend instead baking it. Not only is it healthier but it is also much easier. You do not have to worry about extremely hot oil burning your skin or the cleanup afterwards. For this delicious and simple Panamanian beef empanadas recipe, you will need:
Egg wash (1 whole egg between
with 2 tablespoons of water)
2 cups of all-purpose flour
¼ cup of white wine
1 teaspoon white vinegar
1 stick of butter (4 oz)
1/2 lb. of ground beef
1 medium onion
4 tablespoon vegetable cooking oil
1 small bell pepper
1/3 cup finely chopped green chili pepper
¼ cup of beef broth
½ tablespoon of tomato paste
Salt & pepper to taste
Panamanian Beef Empanadas Dough Ingredients
Panamanian Beef Empanadas Filling Ingredients
Making Beef Empanada Dough
Using a food processor, or by hand in a bowl, mix your flour and salt.
Next, add your butter and pulse or mix thoroughly by folding dough over on butter until melted and roughly combined.
Mix your eggs, vinegar, and white wine thoroughly and pour into food processor or bowl of dough.
Pulse / mix together until the dough is finished and sticks to itself.
You can use now but it is recommended to let sit in a fridge, flattened, and covered in plastic wrap, for about 30 minutes. This will make the dough easier to handle as it will be firmer.
Making Empanada Beef Filling
First, add your vegetable oil to your pan and heat at medium high.
Add your beef once the pan is hot and brown slightly.
Add your onions, peppers, and garlic (minced) and then sauté for about 3 minutes.
When the beef is completely brown, add your tomatoes paste and beef stock.
Stir consistently until fully cooked and most water has evaporated.
Add cilantro and salt & pepper to taste.
Remove from heat and let cool for at least 30 minutes.
Assembling Your Beef Empanadas
Flatten your dough on a smooth surface covered with flour to avoid sticking.
Use the cutting side of the dough press to get the perfect sized amount of dough.
Flip the dough press over and lay the cut piece of dough across the surface.
Place about 2 tablespoons of filling and close the dough press.
The crimped design with combine the two parts of the dough.
Poke a couple holes in the dough so heat can escape and brush with your egg wash.
Place your empanadas on a tray, preheat your oven at 375 F and then bake for about 20 to 30 minutes. The empanadas should be golden brown by the time they are ready.
Let cool for 30 minutes before enjoying.
For easier cleanup, wrap your empanada press in plastic wrap. This will stop the dough from sticking to the empanada press and make cleaning up a breeze.
- Maria Pérez