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Mini Panamanian Beef Empanadas: A Taste of Abuela’s Kitchen

The scent of frying dough and seasoned beef always transports me back to my grandmother’s kitchen. Abuela Elena, a Panamanian matriarch with hands that worked magic, would spend hours crafting these miniature beef empanadas. Each bite was a burst of savory goodness, a testament to her love and the vibrant flavors of Panama. I can still picture her, flour dusting her apron, as she carefully crimped each empanada with a fork, ensuring every one was sealed with care. These aren’t just empanadas; they’re edible memories, a connection to my heritage that I’m excited to share.

Recipe Overview

Prep Time: 1 hour 30 minutes
Cook Time: 40 minutes
Total Time: 2 hours 10 minutes
Yields: 24 empanadas
Serves: 12
Dietary Type: Omnivore

Ingredients

For the Dough:

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

For the Filling:

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 low-sodium broth
2 tablespoons chopped cilantro
Salt & freshly ground black pepper to taste
Vegetable oil for frying

Equipment Needed

Food processor
Medium skillet
Floured work surface
Plastic wrap
3-inch round biscuit cutter
Deep skillet
Paper towels
Baking sheet

Instructions

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. The butter should be very cold to achieve a flaky crust.
Beat the eggs with the wine and vinegar in a separate bowl, then drizzle over the flour mixture.
Pulse until the dough just comes together. Be careful not to over-process the dough, or it will become tough.
On a lightly floured work surface, gently knead the dough until smooth.
Wrap the dough in plastic and refrigerate until firm, about 1 hour. This chilling period is crucial for developing the gluten and making the dough easier to work with.
Prepare the Filling: In a medium skillet, heat the vegetable oil.
Add the achiote seeds and cook over moderately high heat until the seeds darken and the oil is orange, about 1 minute. Be careful not to burn the seeds, as they will impart a bitter flavor.
Discard the seeds. They have now infused the oil with their vibrant color and subtle flavor.
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. The aroma at this stage is simply irresistible.
Add the tomato, tomato paste, and chicken stock and simmer over moderate heat until the liquid has nearly evaporated, about 3 minutes. This concentrates the flavors of the filling.
Stir in the cilantro and season with salt and pepper to taste.
Let the filling cool completely before using. Warm filling will make the dough soggy and difficult to work with.
On a generously floured work surface, roll out the dough 1/8 inch thick. Maintaining an even thickness is key for consistent cooking.
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. Avoid overfilling the empanadas, as they may burst during frying.
Fold the dough over to enclose the filling and crimp the edges with a fork to seal. Press firmly to ensure a tight seal.
Cover with plastic wrap while you form the remaining empanadas. This prevents the dough from drying out.
Preheat the oven to 350°F (175°C).
In a deep skillet, heat 1/2 inch of oil to 350°F (175°C). Use a thermometer to monitor the oil temperature for best results.
Fry 4 empanadas at a time, turning once, until browned and crisp, about 2 minutes per side. Avoid overcrowding the skillet, as this will lower the oil temperature and result in soggy empanadas.
Drain on paper towels and transfer to a baking sheet.
When all of the empanadas have been fried, reheat them in the oven for about 10 minutes to ensure they are heated through.
Serve warm.

Expert Tips & Tricks

For an extra golden crust, brush the empanadas with an egg wash (1 egg beaten with 1 tablespoon of milk) before frying.
If you find the dough too sticky to work with, add a little more flour, one tablespoon at a time, until it reaches the desired consistency.
Don’t skip chilling the dough! It’s crucial for a flaky, tender crust.
To prevent the empanadas from sticking to the skillet, make sure the oil is hot enough before adding them.
You can use a cookie scoop to ensure consistent filling amounts.
For a spicier filling, add a pinch of cayenne pepper or a finely chopped chili pepper.

Serving & Storage Suggestions

Serve these mini Panamanian beef empanadas warm as appetizers, snacks, or as part of a larger meal. They are delicious on their own or accompanied by a spicy salsa or a cooling avocado crema.

Storage:

Room Temperature: Empanadas can be stored at room temperature for up to 2 hours.
Refrigerator: Store cooked empanadas in an airtight container in the refrigerator for up to 3 days.
Freezer: The filled, uncooked empanadas can be frozen on a baking sheet, then transferred to an airtight bag or container. They can be stored in the freezer for up to 2 months.

Reheating:

Oven: Reheat refrigerated empanadas in a preheated 350°F (175°C) oven for about 10-15 minutes, or until heated through. Frozen empanadas can be baked directly from frozen in a 350°F (175°C) oven for about 20-25 minutes.
Microwave: Reheat empanadas in the microwave in 30-second intervals until heated through, but be aware that they may become slightly soggy.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	201 kcal	–
Total Fat	11.3 g	17%
Saturated Fat	5.9 g	29%
Cholesterol	62.2 mg	20%
Sodium	226.4 mg	9%
Total Carbohydrate	18.5 g	6%
Dietary Fiber	0.8 g	3%
Sugars	1.9 g	–
Protein	5.3 g	10%

Variations & Substitutions

Gluten-Free: Use a gluten-free all-purpose flour blend for the dough. You may need to add a binder like xanthan gum to improve the texture.
Vegetarian: Substitute the ground beef with plant-based ground meat or a mixture of cooked lentils, black beans, and vegetables.
Spicy: Add a chopped jalapeño or a pinch of cayenne pepper to the filling for a kick.
Cheese: Add a sprinkle of shredded cheese (like Monterey Jack or cheddar) to the filling before sealing the empanadas.
Baked Empanadas: Instead of frying, bake the empanadas in a preheated 350°F (175°C) oven for about 25 minutes, or until golden brown. Brush with an egg wash before baking for a shiny crust.

FAQs (Frequently Asked Questions)

Q: Can I make the dough ahead of time?
A: Absolutely! The dough can be made up to 2 days in advance and stored in the refrigerator, wrapped tightly in plastic wrap. Just let it sit at room temperature for about 30 minutes before rolling it out.

Q: Can I freeze the cooked empanadas?
A: Yes, you can freeze cooked empanadas. Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag or container. Reheat them in the oven for the best results.

Q: The dough is too sticky. What should I do?
A: If the dough is too sticky, add a little more flour, one tablespoon at a time, until it reaches the desired consistency. Be careful not to add too much flour, or the dough will become tough.

Q: Can I use a different type of meat for the filling?
A: Of course! Ground chicken, turkey, or pork can be used instead of ground beef. You can also experiment with different seasonings to complement the meat.

Q: How can I prevent the empanadas from bursting while frying?
A: Make sure to seal the edges of the empanadas tightly with a fork and avoid overfilling them. Also, ensure that the oil temperature is consistent at 350°F (175°C).

Final Thoughts

I hope you enjoy making these mini Panamanian beef empanadas as much as I do. They are a delightful treat that is sure to impress your family and friends. Don’t be afraid to experiment with different fillings and seasonings to create your own unique version. Share your creations and experiences! And remember, the most important ingredient is always love. Pair these delicious empanadas with a refreshing chicha de piña (pineapple drink) for a truly authentic Panamanian experience.

Mini Panamanian Beef Empanadas Recipe