Mini Panamanian Beef Empanadas

Jun 08, 2023June 8, 20230 1
Tasty Mini Panamanian Beef Empanadas for a quick snack
in Appetizer

Prep

45 min

Cook

20 min

Ready In

65 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1/2 cup unsalted butter , cut into small pieces and chilled
2 large eggs , lightly beaten
1/4 cup dry white wine
1 teaspoon white vinegar
1 tablespoon vegetable oil
1/2 teaspoon achiote seeds ( also called annatto seeds )
1/4 lb ground beef
1 garlic clove , minced
1 small onion , finely diced
1/4 cup finely diced red bell pepper
1/4 cup chopped seeded tomatoes
1/2 tablespoon tomato paste
1/4 cup chicken stock or 1/4 cup low-sodium broth
2 tablespoons chopped cilantro
salt & freshly ground black pepper
vegetable oil ( for frying )

Nutrision Information

Servings Per Recipe
20
Calories
235
Sugar
1g
Fat
11g
Empanadas are a popular snack and street food in many Latin American countries, including Panama. These mini Panamanian beef empanadas are a smaller, bite-sized version of the traditional empanada and are perfect for parties, game day snacks, or as an appetizer. They are a savory pastry with a crispy, golden brown crust and a flavorful ground beef filling. The addition of achiote seeds to the oil gives the dough a vibrant yellow color and a subtle earthy flavor. These empanadas are easy to make and can be prepared ahead of time and fried just before serving for a quick and delicious snack.

Instructions

1.In a large bowl, mix together the flour, sugar, and salt until well combined.
2.Using a pastry cutter, cut in the chilled butter until the mixture resembles coarse crumbs.
3.In a small bowl, whisk together the eggs, dry white wine, and white vinegar until well combined.
4.Add the egg mixture to the flour mixture, stirring until a dough forms.
5.Knead the dough on a lightly floured surface until smooth and elastic.
6.Cover and let rest in the fridge for 30 minutes.
7.In a large skillet, heat the vegetable oil over medium heat.
8.Add the achiote seeds, stirring constantly, for 1-2 minutes.
9.Remove the seeds from the oil and discard.
10.Add the ground beef to the skillet and cook until browned, breaking up any large clumps with a spoon.
11.Add the garlic, onion, red bell pepper, tomatoes, and tomato paste, stirring until well combined.
12.Add the chicken stock and cilantro, continuing to cook until most of the liquid has evaporated.
13.Season with salt and freshly ground black pepper to taste.
14.Preheat the oven to 375°F.
15.Roll out the dough on a lightly floured surface to a thickness of 1/8-inch.
16.Using a round cookie cutter or glass, cut out circles of dough.
17.Spoon a tablespoon of the beef filling into the center of each dough circle.
18.Fold the dough over to create a half-moon shape, sealing the edges with the tines of a fork.
19.Repeat with remaining dough and filling.
20.In a deep skillet or Dutch oven, heat enough vegetable oil to reach a depth of 2 inches over medium-high heat.
21.Once the oil is hot, add the empanadas in batches, frying until golden brown and crisp, turning occasionally, for about 3-4 minutes per batch.
22.Drain on paper towels before serving warm.

PROS

These mini beef empanadas are the perfect snack or appetizer for any occasion.

They are easy to make and delicious with a crispy, golden brown crust and a flavorful beef filling.

CONS

Empanadas are fried, which makes them high in fat and calories.

They are not a healthy food choice but can be enjoyed as an occasional treat in moderation.

HEALTH & BENEFITS

The beef filling in these empanadas provides a good source of protein, iron, and zinc.
However, the dough and frying process make this food high in fat and calories, so it should be enjoyed in moderation as part of a balanced diet.

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