Panamanian Empanadas

  • Total time - 40 minutes
  • Preparation - 25 minutes
  • Cooking time - 15 minutes
  • Servings: 4
  • Country: Panama
A pile of crispy, golden Panamanian Empanadas on a plate, ready to be served.

This recipe focuses on traditional beef empanadas, but you can also use a chicken filling. The consistency of the filling is important; it should not be too wet so that the dough remains crispy. When rolling out the dough, use two pieces of plastic wrap or parchment paper to prevent it from sticking to your hands.

Ingredients

Ingredients for the Filling

  • 500 g ground beef
  • 1 piece yellow onion, finely chopped
  • 1 piece red bell pepper, diced
  • 2 cloves garlic, minced
  • 0.5 cup tomato sauce or puree
  • 0.5 teaspoon cumin, ground
  • salt and black pepper

Ingredients for the Dough

  • 2 cups masa harina (special corn flour)
  • 1.5 cups warm water
  • 1 teaspoon salt

Other

  • vegetable oil for frying

Instructions

Step 1: Preparing the Meat Filling

In a large pan over medium heat, sauté the onion, bell pepper, and garlic. Add the ground meat and cook until browned. Drain any excess fat. Add the tomato sauce, cumin, salt, and pepper. Simmer until the liquid has evaporated and the mixture is dry but flavorful. Let it cool.

Step 2: Preparing the Dough

In a bowl, mix the masa harina, salt, and warm water. Knead into a soft and pliable dough. If it's too dry, add a little more water; if it's too sticky, add more flour. Let the dough rest for 10 minutes.

Step 3: Shaping and Filling

Divide the dough into 10-12 evenly sized balls. Place one ball between two pieces of plastic wrap or parchment paper and press it into a thin disc. Place a spoonful of the meat filling on one half of the disc. Fold the other half over the filling to form a half-moon shape.

Step 4: Frying

Heat the oil in a large pan or pot. Fry the empanadas 2-3 at a time over medium-high heat until golden brown and crispy, which takes about 3-5 minutes per side. Remove them and place them on paper towels to drain excess oil.

Step 5: Serving

Serve hot, plain or with your favorite dipping sauce. They are also great cold, but taste best when fresh.