Name: Mini Panamanian Beef Empanadas Recipe
Prep time: 45 min
Cook time: 30 min
Total time: 2 h 15 min
Yield: 24
Cuisine: Latin American
Ingredients: 2 cup all-purpose flour; 1 tbsp sugar; 1 tsp salt; 1 stick unsalted butter; 2 large eggs; ¼ cup dry white wine; 1 tsp white vinegar; 1 tbsp Vegetable Oil; ½ tsp achiote seeds; ¼ lb Ground Beef; 1 clove garlic; 1 small onion; ¼ cup red bell pepper; ¼ cup; ½ tbsp tomato paste; ¼ cup chicken stock; 2 tbsp cilantro; salt and freshly ground pepper; Vegetable Oil

Photos of Mini Panamanian Beef Empanadas Recipe

How To Make Mini Panamanian Beef Empanadas

Sink your teeth into these flaky beef empanadas, packed with ground beef, cilantro, and bell peppers, all wrapped in a buttery crust, for a tasty snack!

Preparation: 45 minutes

Cooking: 30 minutes

Refrigerating Time: 1 hour

Total: 2 hours 15 minutes

Serves:

Ingredients

2cupall-purpose flour
1tbspsugar
1tspsalt
1stickunsalted butter
2large eggs
¼cupdry white wine
1tspwhite vinegar
1tbspvegetable oil
½tspachiote seeds,(annatto seeds)
¼lbground Beef
1garlic clove
1small onion
¼cupred bell pepper,finely diced
¼cuptomato,chopped
½tbsptomato paste
¼cupchicken stock,or low-sodium broth
2tbspcilantro,chopped
salt and freshly ground pepper
vegetable oil,for frying

Instructions

Dough

In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until the mixture resembles coarse meal.
Beat the eggs with the wine and vinegar and drizzle over the flour mixture. Pulse until the dough just comes together.
On a lightly floured work surface, gently knead the dough until smooth. Wrap the dough in plastic.
Refrigerate for about 1 hour until firm.

Filling

In a medium skillet, heat the oil. Add the achiote seeds and cook over moderately high heat for about 1 minute, until the seeds darken and the oil is orange. Discard the seeds.
Add the ground beef to the skillet and cook, breaking up the meat with a wooden spoon, for about 3 minutes, until no pink remains. Add the garlic, onion, and bell pepper and cook over moderate heat for about 5 minutes, until the onion is softened.
Add the tomato, tomato paste, and chicken stock and simmer over moderate heat for about 3 minutes, until the liquid has nearly evaporated. Stir in the cilantro and season with salt and pepper. Let cool.
On a generously floured work surface, roll out the dough ⅛-inch thick. With a 3-inch round biscuit cutter, stamp out as many rounds as possible, yielding about 24.
Reroll the dough scraps and stamp out additional rounds if possible. Brush the excess flour off the rounds.
Working with 1 round at a time and keeping the rest covered with plastic wrap, form the empanadas: Spoon 2 teaspoons of the filling on one side of the dough round. Fold the dough over to enclose the filling and crimp the edges with a fork to seal.
Cover with plastic wrap while forming the remaining empanadas.

To Fry

Preheat the oven to 350 degrees F.
In a deep skillet, heat ½-inch of oil to 350 degrees F. Fry 4 empanadas at a time, turning once, for 2 minutes, until browned and crisp.
Drain on paper towels and transfer to a baking sheet. When all of the empanadas have been fried, reheat them in the oven.
Serve and enjoy!