🚀 Beta Testing - Try It Now!
Transform Any Recipe into an Interactive Cooking Guide
Get step-by-step instructions with timers, animations, and real-time guidance while you cook. Works with any recipe from any website!
Try GuideMyRecipe Free →
These empanadas aren't your average run-of-the-mill pastry; they're a delightful fusion of Panamanian sancocho flavors and the classic hand-held comfort of empanadas. Imagine: tender dough encasing a savory filling inspired by the hearty, flavorful Panamanian stew. It's a culinary adventure that's both comforting and exciting, perfect for a casual get-together or even a fancy dinner party. It all begins with a simple, yet delightful, dough recipe.
The heart of these empanadas lies in the sancocho-inspired filling. It’s a flavorful blend of ground beef (though you can use chicken or pork!), onions, garlic, tomatoes, and warming spices like cumin and oregano. I always add a pinch of extra salt and pepper, just to make sure things are just right! The simmering process infuses the filling with deep, rich flavors, creating a taste experience that's both familiar and subtly unique. It's that blend of the ordinary and the unexpected that makes it so special.
Required Equipments
- Large mixing bowls
- Measuring cups and spoons
- Rolling pin
- Pastry brush
- Large skillet
- Baking sheet
- Oven
Panamanian Sancocho Inspired Empanadas: Frequently Asked Questions
Panamanian Sancocho Inspired Empanadas
These Panamanian Sancocho-inspired empanadas are a delicious twist on a classic recipe, combining the savory flavors of Panamanian stew with the comforting hand-held goodness of empanadas.
⏳ Yield & Time
Yield: 8 servings
Preparation Time: 30 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- In a large mixing bowl, combine 2 1/2 cups all-purpose flour, 1 tsp salt, and 1 cup of lard or shortening (I prefer lard for that authentic taste, but shortening works in a pinch!). Cut in the fat using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gradually add 1 cup of warm water, mixing with a fork until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. This might be a little tougher than you expect, but hang in there!
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rest at room temperature for at least 30 minutes. This is important – don't skip it! The dough needs time to relax.
- While the dough rests, prepare the sancocho filling. In a large skillet, brown 1 lb ground beef (or your preferred meat) over medium-high heat. Drain off any excess grease.
- Add 1 medium onion, chopped, and 2 cloves garlic, minced. Cook until softened, about 5 minutes. Stir in 1 (14.5 ounce) can diced tomatoes, undrained, 1 cup of chicken broth, and 1 tsp each of cumin, oregano, and salt. Simmer for 15-20 minutes, or until the flavors meld beautifully. Let it cool completely.
- On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Use a 4-inch cookie cutter or a knife to cut out circles. I usually end up with uneven circles, but no one seems to mind.
- Place a spoonful of the sancocho filling in the center of each circle. Fold the dough over to form a half-moon shape, crimping the edges firmly to seal. You can use a fork to make pretty edges if you're feeling fancy.
- Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with an egg wash (1 egg beaten with 1 tbsp water) for a glossy finish. This is optional but makes them look like a million bucks!
- Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until golden brown and cooked through. Keep an eye on them, though, ovens can vary wildly.
- Remove from the oven and let cool slightly before serving. These are amazing hot, but also pretty good at room temperature, perfect for a picnic! Enjoy!
📝 Notes
- For a spicier kick, add a pinch of red pepper flakes to the sancocho filling.
- Feel free to add other vegetables like bell peppers or carrots to the filling.
- If you don’t have lard, vegetable shortening works as a substitute, but the flavor will be slightly different.
🍎 Nutrition
Calories: 350kcal
Protein: 15g
Fat: 20g
Carbohydrates: 30g
Fiber: 2g
Calcium: 75mg
