*  Exported from  MasterCook  *
                            PANAMANEAN EMPANADAS
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : None
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2   c            Flour
    1       t            Salt
      1/2   c            Butter
      1/4   c            Crisco
    2       tb           Water
      3/4   lb           Ground pork
    1       md           Onion, chopped
    1                    Sweet pepper, chopped
      1/4   c            Currants
    1       tb           Capers, chopped if large
   10                    Stuffed olives, chopped
    1                    Hard boiled egg, chopped
    1                    Bay leaf
    2                    Cloves garlic, chopped
    1       lg           Ripe tomato, chopped
    4       tb           Oil
      1/2   ts           Oregano
      1/2   ts           Hot pepper sauce (Tabasco)
    1                    Sprig parsley, chopped
   Dough: Sift flour into a mixing bowl. Cut in the
   chilled Crisco and butter until it resembles a coarse
   cornmeal. Add a little of the water until the pastry
   sticks together into a ball. Put dough in refrigerator
   for an hour. Roll out on a lightly floured board--
   1/8th inch thick. Cut with cookie cutter or glass for
   appetizer sized empanadas. Use a plate for luncheon
   size empanadas. On each round, put about 1/2 teaspoon
   filling (appetizer size). Fold over and flute edges
   with fork. Brush tops with beaten egg. Bake at 400
   degrees until golden brown.
   Place oil in frypan and fry pork a little. Add rest of
   ingredients and simmer for 1/2 hour. Add salt and
   pepper to taste.
   Nellie Beatty brbeatt@eis.calstate.edu e-mail me if
   you would like a fried empanada (from Dominican
   Republic) recipe. I do not have it at this time but I
   can get it for you.
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