Panamanian Beef Empanadas
Experience the authentic flavors of Panamanian cuisine with these irresistible Panamanian Beef Empanadas! Encased in a buttery, flaky homemade pastry, these golden pockets are filled with a savory mix of seasoned ground beef, aromatic garlic, caramelized onions, and green bell peppers. A touch of smoked paprika and cumin adds a depth of warmth and spice, while a hint of oregano ties the filling together perfectly. Fried to a crispy, golden perfection, this recipe is both comforting and deeply satisfying, making it ideal for appetizers, snacks, or party platters. Serve them warm for a true taste of Panama that’s sure to impress. Perfect for anyone craving rich Latin American flavors, these empanadas are a must-try!
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 1 cup unsalted butter
- 1.5 teaspoons salt
- 0.5 cup cold water
- 1 pound ground beef
- 1 medium onion, finely chopped
- 0.5 medium green bell pepper, finely chopped
- 2 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 cups vegetable oil (for frying)
- 2 tablespoons milk (for brushing)
Instructions
In a large bowl, combine the flour and salt for the dough. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add cold water, 1 tablespoon at a time, mixing until the dough just comes together. Knead lightly, form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
While the dough chills, heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes.
Add the chopped onion, green bell pepper, and minced garlic to the skillet. Cook until the vegetables are softened, about 3-4 minutes.
Stir in the tomato paste, cumin, smoked paprika, oregano, salt, and pepper. Mix well and let it cook for another 2-3 minutes. Remove from heat and allow the filling to cool to room temperature.
Preheat the vegetable oil in a deep skillet to 350°F (175°C) for frying.
Roll the chilled dough out on a lightly floured surface to about 1/8 inch thickness. Use a round cutter or a small bowl (4-5 inches in diameter) to cut out circles.
Place a spoonful of the beef filling in the center of each circle. Brush the edges of the dough with a little water, fold the dough over to form a half-moon shape, and press the edges together with a fork to seal.
Brush the empanadas with a little milk to help them brown evenly.
Fry the empanadas in batches in the hot oil until golden brown and crispy, about 3-4 minutes per side. Remove and drain on a paper towel-lined plate.
Serve warm and enjoy your delicious Panamanian Beef Empanadas!
Nutrition Facts
Calories |
9472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 902.0 g | 1156% | |
| Saturated Fat | 195.0 g | 975% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 615 mg | 205% | |
| Sodium | 6323 mg | 275% | |
| Total Carbohydrate | 301.9 g | 110% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 13.2 g | ||
| Protein | 120.6 g | 241% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 360 mg | 28% | |
| Iron | 30.9 mg | 172% | |
| Potassium | 2479 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
