Find all the flavor from Panama in these empanaditas. You can taste the Spanish cuisine influence in this recipe, as well as those from both North and South America.
For the dough
- Combine the 1/2 teaspoon salt and the flour in a large mixing bowl. Cut with the shortening until coarse crumbs appear. In another bowl, mix together the water, vinegar and egg yolks, mixing very well. Add the liquid mixture to the dry ingredients. Set aside in the refrigerator.
For the filling
- Mix together the beef, pork, salt and pepper, and the cayenne. Heat the oil in a large heavy skillet, brown the meat in batches, set aside.
- Saute onions, bell peppers, chiles, and garlic until soft.
- Return the meat mixture, and any juices to the skillet. Add the tomatoes, raisins, vinegar, thyme, allspice and nutmeg, simmering all until the meat is very tender. About 40 minutes. stir occasionally.
- Stir in the olives and simmer another 10 minutes.
- Remove from heat and cool to a room temperature
- To Assemble: Beat egg and water together. Remove dough from the refrigerator and cut into two equal halves. Return one half to the fridge.
- On a lightly floured surface, roll out the dough very thinly. Cut into 6" (15 cm) circles.
- Place a generous sized portion of filling to the center of each circle. Fold dough in half and crimp the edges with a fork. Pierce the tops with the same fork, then brush with the egg and water mix.
- Place the dough pockets onto a greased baking sheet
- Do the same with the other half of the dough. Mixing scrapes from the first round to the second, to make a third batch.
- Bake at 375°F (190°C) for 15 minutes, or until a golden brown in color. These can be served warm or at room temperature.