Panamanian Empanadas Beef Cheese

Golden flaky Panamanian empanadas are my answer when I need a comforting snack or party appetizer that gets everyone excited. Stuffed with juicy beef or melty cheese and crisped up until perfectly golden these street food favorites bring the taste of Panama right to my kitchen any time I crave them.

I first tasted empanadas from a street vendor in Panama City and immediately fell in love with that hot savory filling wrapped in buttery pastry. Bringing this recipe home always reminds me of that delicious first bite.

Ingredients

• All-purpose flour: The foundation for tender pastry Choose unbleached for best flavor
• Baking powder: Gives the dough a light lift for a delicate texture Check that yours is fresh
• Salt: Essential for flavor enhancement Use fine sea salt if you have it
• Unsalted butter: Gives that rich flaky result Always use cold for best layering
• Large egg: Binds the dough and adds color If possible use farm fresh eggs
• Cold water: Helps the dough come together without making it tough Start with ice cold water
• Ground beef: Classic filling that is hearty and satisfying Look for 85 percent lean for flavor
• Vegetable oil: Used for sautéing and deep frying Neutral oil works best for frying
• Onion and red bell pepper: Add sweetness and depth Choose firm onions and shiny peppers
• Garlic: Boosts the overall flavor Stick to fresh cloves for best taste
• Ground cumin and paprika: The key spices that make the filling distinctly Panamanian Use good quality spices for aroma
• Black pepper and salt: To balance and enhance the other ingredients
• Tomato paste: For concentrated umami and color Opt for double concentrated if available
• Fresh cilantro: Adds a pop of green freshness Pick bright fragrant leaves
• Raisins: Adds a touch of sweetness and authenticity Choose plump ones or soak if dry optional ingredient
• Queso fresco or mozzarella: Cheese filling alternative for melty goodness Grate cheese yourself for smooth melting
• Fresh parsley or cilantro: Brings herbal brightness especially with cheese filling
• Vegetable oil for deep frying: Choose a neutral oil with a high smoke point such as canola or sunflower

Instructions

Prepare the Dough:

Whisk together the flour baking powder and salt in a large bowl until evenly combined. Work in the cold butter using your fingertips or a pastry cutter everything should look like coarse crumbs with pea sized bits for extra flakiness. In a separate cup beat the egg with cold water then pour this over the flour mixture. Use a fork or your hands to mix until a rough dough forms If the dough seems dry add water one spoon at a time just until it comes together Kneed the dough gently a few times until smooth wrap it in plastic and chill it in the fridge for twenty minutes

Make the Beef Filling:

Place a skillet on medium heat and add vegetable oil. When the oil is warm add the chopped onion and bell pepper. Cook for three to four minutes until they are soft but not browned. Add minced garlic and stir around for one more minute until fragrant. Add the ground beef breaking up any clumps with a spoon. Let it brown thoroughly for several minutes stirring occasionally. Sprinkle in cumin paprika black pepper and salt Stir in the tomato paste for color and savory depth Cook for two more minutes taking care not to let the mixture burn. Remove the pan from heat and add cilantro and raisins if you like a sweeter filling Let this cool for easy handling during assembly

Assemble the Empanadas:

Take the chilled dough out of the refrigerator and lightly flour your counter Roll the dough to about one eighth inch thickness To keep things even rotate your dough between rolling Use a round cutter or glass to cut out circles four to five inches wide Place one to two tablespoons of your chosen filling in the center Press down gently so filling is evenly distributed Fold each circle over into a half moon and press edges together firmly Crimp the sealed edges with a fork for a traditional look and to stop leaks

Fry the Empanadas:

Heat enough vegetable oil in a heavy skillet or deep fryer to reach three hundred fifty degrees Fahrenheit If you do not have a thermometer check that a pinch of dough bubbles quickly Carefully lower the empanadas into the hot oil using a slotted spoon Make sure not to overcrowd the pan Fry each batch for three to four minutes per side turning as needed until golden and crisp Remove with a slotted spoon and drain on paper towels to keep them crisp

Serve:

Pile the empanadas on a platter and serve while hot. Offer hot sauce or your favorite salsa on the side

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My favorite part is crimping the edges with a fork watching my kids sneak bits of pastry has become part of our family tradition. I always save the last empanada for my husband who swears they taste best with extra cilantro and a little squeeze of lime.

Storage Tips

Store leftover empanadas in an airtight container in the fridge for up to three days. Reheat in an oven or air fryer to bring back their golden crust. If frozen thaw in the fridge before reheating. Empanadas keep their texture best when reheated from cold instead of microwave.

Ingredient Substitutions

Ground chicken or turkey works beautifully in place of beef just add a touch more seasoning. For vegetarian empanadas use mashed beans spiced with cumin and paprika or even sautéed veggies. Mozzarella cheese or Monterey Jack can stand in for queso fresco.

Serving Suggestions

Empanadas make an adaptable snack or starter. For a meal pair them with a crisp salad or hearty black beans. They go great with chimichurri salsa criolla or homemade hot sauce.

Cultural and Historical Context

Empanadas have roots that stretch back to Spain but in Panama they are something special. Vendors fill them with whatever is freshest—beef cheese chicken or beans. Empanadas are often enjoyed for breakfast lunch or as a celebratory treat during festivities.

Seasonal Adaptations

In summer try filling with fresh sweet corn and herbs During holidays add a pinch of cinnamon to the beef filling Spring vegetables like peas or spinach make a lovely light filling

Success Stories

Family gatherings always mean doubling this recipe—my cousin once ate five in a single sitting. Empanadas have become our go to bring along dish for potlucks where they vanish faster than anything else on the table. Once I made a cheese only batch for a vegetarian friend and nobody missed the meat.

Freezer Meal Conversion

To freeze assemble and seal the empanadas then lay them on a baking sheet to freeze until firm. Transfer to a zip top bag or storage container. Fry or bake from frozen adding a couple extra minutes to the cooking time. This makes them an easy weeknight option straight from the freezer.

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There is nothing quite like the first crunchy bite of a hot empanada fresh from the pan. These are sure to disappear fast at your next gathering—don&t forget the salsa!

Questions & Answers About the Recipe

→ What type of cheese works best for these turnovers?

Queso fresco is traditional, but mozzarella or other semi-soft cheeses also melt well and add flavor.

→ Can I bake instead of fry them?

Yes, brush with egg wash and bake at 400°F (200°C) for 20-25 minutes for a lighter finish.

→ What alternative fillings can be used?

Try shredded chicken, beans, or blend meats and vegetables for creative variations.

→ How do I seal the dough properly?

Crimp the edges firmly with a fork to prevent filling from escaping during frying or baking.

→ Are these suitable for vegetarians?

Use the cheese filling or substitute beans to make vegetarian-friendly empanadas.

→ What sauces pair well?

Serve with hot sauce, salsa criolla, or chimichurri for extra flavor and freshness.