Mini Panamanian Beef Empanadas Recipe

Posted by
Rate It!
Mini Panamanian Beef Empanadas
Add your photo!
Ingredients
19
Count
Nutrition
197
Calories
Total time
130
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. MAKE THE DOUGH: In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until the mixture resembles coarse meal. Beat the eggs with the wine and vinegar and drizzle over the flour mixture. Pulse until the dough just comes together. On a lightly floured work surface, gently knead the dough until smooth. Wrap the dough in plastic and refrigerate until firm, about 1 hour.
  2. PREPARE THE FILLING: In a medium skillet, heat the oil. Add the achiote seeds and cook over moderately high heat until the seeds darken and the oil is orange, about 1 minute. Discard the seeds. Add the ground beef to the skillet and cook, breaking up the meat with a wooden spoon, until no pink remains, about 3 minutes. Add the garlic, onion and bell pepper and cook over moderate heat until the onion is softened, about 5 minutes. Add the tomato, tomato paste and chicken stock and simmer over moderate heat until the liquid has nearly evaporated, about 3 minutes. Stir in the cilantro and season with salt and pepper. Let cool.
  3. On a generously floured work surface, roll out the dough 1/8 inch thick. With a 3-inch round biscuit cutter, stamp out as many rounds as possible (you should have about 24). Reroll the dough scraps and stamp out additional rounds if possible. Brush the excess flour off the rounds. Working with 1 round at a time and keeping the rest covered with plastic wrap, form the empanadas: Spoon 2 teaspoons of the filling on one side of the dough round. Fold the dough over to enclose the filling and crimp the edges with a fork to seal. Cover with plastic wrap while you form the remaining empanadas.
  4. Preheat the oven to 350°. In a deep skillet, heat 1/2 inch of oil to 350°. Fry 4 empanadas at a time, turning once, until browned and crisp, 2 minutes. Drain on paper towels and transfer to a baking sheet. When all of the empanadas have been fried, reheat them in the oven and serve.
  5. MAKE AHEAD.
  6. The filled, uncooked empanadas can be frozen on a baking sheet, then transferred to an airtight bag. Bake them in a 350° oven without thawing.
  7. NOTES.
  8. Alternatively, you can bake the empanadas: Preheat the oven to 350°. Beat 1 egg with 1 tablespoon of milk. Evenly space the uncooked empanadas on 2 baking sheets lined with parchment paper and brush with the egg wash. Bake in the upper and lower thirds of the oven for about 25 minutes, until golden brown.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 196.83 Kcal (824 kJ)
Calories from fat 100.06 Kcal
% Daily Value*
Total Fat 11.12g 17%
Cholesterol 57.34mg 19%
Sodium 221.95mg 9%
Potassium 101.88mg 2%
Total Carbs 18.01g 6%
Sugars 1.38g 6%
Dietary Fiber 0.86g 3%
Protein 5.34g 11%
Vitamin C 5.1mg 9%
Vitamin A 0.2mg 6%
Iron 2.3mg 13%
Calcium 14.6mg 1%
Amount Per 100 g
Calories 258.46 Kcal (1082 kJ)
Calories from fat 131.38 Kcal
% Daily Value*
Total Fat 14.6g 17%
Cholesterol 75.3mg 19%
Sodium 291.43mg 9%
Potassium 133.77mg 2%
Total Carbs 23.65g 6%
Sugars 1.81g 6%
Dietary Fiber 1.13g 3%
Protein 7.02g 11%
Vitamin C 6.7mg 9%
Vitamin A 0.3mg 6%
Iron 3mg 13%
Calcium 19.1mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 4.7
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top