Recipe Categories
Tex Mexican
Empanada & Empanadillas

Granny's Pork Panamas Empanada

2 1/2 cups flour
1 teaspoon salt
1/2 cup chilled butter
1/4 cup chilled Crisco
1 - 3 tablespoons chilled water

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.


Filling

3/4 pound ground pork
1 medium onion, chopped
1 sweet pepper, chopped
1/4 cup currants
1 tablespoon capers, chopped if large
10 stuffed olives, chopped
1 hard boiled egg, chopped
1 bay leaf
2 cloves garlic, chopped
1 large ripe tomato, chopped
2 to 4 tablespoons oil
1/2 teaspoon oregano
1/2 teaspoon hot pepper sauce (Tabasco)
1 sprig parsley, chopped

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.

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