Can I bake these empanadas instead of frying?
While traditionally fried, you can bake them. Brush with a little oil and bake at 400°F (200°C) for 20-25 minutes, or until golden brown and crispy.
LUNCH
Panamanian Beef Empanadas
These delightful fried turnovers, a beloved part of Panamanian culinary tradition, feature a rich, seasoned ground beef filling nestled within a perfectly crispy cornmeal dough. Ideal for a satisfying meal or a flavorful snack, they offer an irresistible combination of textures and spices.
HOW TO MAKE IT
Let's cook.
01
In a large skillet, brown 1 pound of ground beef over medium-high heat for 5-7 minutes, breaking it apart with a spoon, until no longer pink. Drain any excess fat.
02
Add 1/2 cup diced yellow onion, 1/4 cup diced green bell pepper, and 2 cloves minced garlic to the skillet with the beef. Cook for 5 minutes over medium heat, until vegetables soften.
03
Stir in 1/2 teaspoon cumin powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 2 minutes more, allowing the flavors to meld. Remove from heat and set aside to cool slightly.
04
In a large bowl, combine 2 cups masarepa and 1 tablespoon vegetable oil. Gradually add 1 1/2 cups warm water, mixing with your hands until a soft, pliable dough forms. Knead for 2-3 minutes until smooth. If the dough is too dry, add a tablespoon of water at a time; if too sticky, add a tablespoon of masarepa.
05
Divide the dough into 12 equal portions. Flatten each portion into a 4-inch (10 cm) disc between two pieces of plastic wrap or parchment paper. Place about 2 tablespoons of the cooled beef filling on one half of each disc.
06
Fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly to seal, then use a fork to crimp the edges, ensuring a tight seal.
07
Heat 4 cups of vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C).
08
Carefully place 2-3 empanadas into the hot oil, ensuring not to overcrowd the pot. Fry for 4-6 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.
09
Repeat with the remaining empanadas. Serve hot.
10
Serve hot with your favorite dipping sauce, such as a spicy aji or a simple lime crema.
About This Recipe
These delightful fried turnovers, a beloved part of Panamanian culinary tradition, feature a rich, seasoned ground beef filling nestled within a perfectly crispy cornmeal dough. Ideal for a satisfying meal or a flavorful snack, they offer an irresistible combination of textures and spices.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Ensure your filling is cooled before assembling the empanadas to prevent the dough from becoming soggy or tearing. A well-sealed empanada will prevent the filling from leaking during frying. Use a thermometer to maintain the oil temperature for consistent frying results.
Easy Substitutions
For the filling, you can substitute ground chicken or pork for beef. For a vegetarian option, use a mixture of black beans, corn, and diced vegetables. If masarepa is unavailable, fine cornmeal can be used, but the texture may vary slightly.
Storage & Reheating
Cooked empanadas are best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in an oven at 350°F (175°C) for 10-15 minutes until crispy, or in an air fryer.
Serving Suggestions
Serve these Panamanian Empanadas de Carne with a side of fresh pico de gallo or a vibrant cilantro lime crema. They also pair wonderfully with a simple green salad for a complete meal. For an authentic experience, offer a spicy Panamanian aji chombo sauce for dipping. A refreshing glass of chicha (fruit drink) complements the savory flavors.
Common Mistakes
1. Overfilling the empanadas: This can lead to difficulty sealing and potential bursting during frying. Use about 2 tablespoons of filling per empanada. 2. Not sealing the edges properly: If the edges are not crimped tightly, the filling can leak out, making the empanadas greasy. 3. Incorrect oil temperature: Frying in oil that is too cold results in greasy empanadas, while oil that is too hot burns the outside before the inside is cooked. Use a thermometer to monitor the temperature. 4. Overcrowding the pot: Frying too many empanadas at once lowers the oil temperature, leading to uneven cooking and greasiness. Fry in small batches.
Frequently Asked Questions
Can I make the filling ahead of time?
Yes, the beef filling can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Ensure it's cooled before assembling the empanadas.
What is masarepa?
Masarepa is a pre-cooked, finely ground cornmeal commonly used in Latin American cuisine, especially for arepas and empanadas. It's different from regular cornmeal and creates a distinct texture.
Can I freeze uncooked empanadas?
Yes, you can freeze uncooked empanadas. Place them on a baking sheet in a single layer until frozen solid, then transfer to a freezer-safe bag. Fry from frozen, adding a few extra minutes to the cooking time.
MORE TO KNOW
The key to perfect Panamanian empanadas lies in the dough's consistency and the frying temperature. Masarepa, a pre-cooked cornmeal, is crucial for achieving the characteristic crispy yet tender texture. When forming the dough, it should be firm enough to handle without sticking, but not dry or crumbly. Adjust water or masarepa as needed. For frying, maintaining a consistent oil temperature of 350°F (175°C) is vital. If the oil is too cool, the empanadas will absorb too much oil and become greasy; if too hot, they will brown too quickly on the outside and remain raw inside. Fry in small batches to avoid dropping the oil temperature too much.
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