Panamanian Empanadas Beef Cheese (Printable Format)
Flaky turnovers filled with beef or cheese, pan-fried to golden perfection for a savory Panamanian treat.
# What You Need:
→ Dough
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon salt
04 - 4 tablespoons cold unsalted butter, diced
05 - 1 large egg
06 - 1/3 cup cold water, plus more if needed
→ Beef Filling
07 - 1 tablespoon vegetable oil
08 - 1/2 pound ground beef
09 - 1 small onion, finely chopped
10 - 1/2 red bell pepper, finely chopped
11 - 2 garlic cloves, minced
12 - 1/2 teaspoon ground cumin
13 - 1/2 teaspoon paprika
14 - 1/4 teaspoon ground black pepper
15 - 1/2 teaspoon salt
16 - 2 tablespoons tomato paste
17 - 2 tablespoons fresh cilantro, chopped
18 - 2 tablespoons raisins (optional)
→ Cheese Filling (Alternative)
19 - 1 cup grated queso fresco or mozzarella cheese
20 - 2 tablespoons fresh parsley or cilantro, chopped
→ For Frying
21 - Vegetable oil for deep frying
# How-To Steps:
01 - In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Cut in the cold butter using your fingers or a pastry cutter until the mixture becomes coarse and crumbly.
02 - Beat the egg with cold water in a small bowl; pour into the flour mixture and blend until shaggy dough appears. Add water in small increments if necessary; knead gently, wrap in plastic, and refrigerate for 20 minutes.
03 - Heat vegetable oil in a skillet over medium. Cook onion and bell pepper until softened, about 3-4 minutes. Stir in minced garlic and cook for 1 minute. Add ground beef, break apart with spatula, and cook until browned. Stir in cumin, paprika, black pepper, and salt. Blend in tomato paste and cook for 2 minutes. Remove from heat, fold in chopped cilantro and raisins if using, then let cool.
04 - In a medium bowl, combine grated queso fresco or mozzarella with freshly chopped parsley or cilantro. Mix gently, keep chilled until assembly.
05 - On a lightly floured work surface, roll dough to 1/8-inch thickness. Using a round cutter or bowl, cut into 4-5 inch circles. Place 1 to 2 tablespoons of desired filling onto the center. Fold over to create a half-moon shape and press edges together; crimp with fork to seal securely.
06 - Heat vegetable oil in a heavy skillet or deep fryer to 350°F. Fry empanadas in small batches for 3 to 4 minutes per side, or until uniformly golden brown. Transfer to a tray lined with paper towels to drain excess oil.
07 - Serve empanadas warm, optionally accompanied by hot sauce or aji.
# Expert Suggestions:
01 -
- Uses basic pantry and fridge staples you already have
- The dough is easy to work with and turns out extra flaky
- Delicious baked or fried so you can fit the dish to your mood or dietary needs
- Flexible fillings like beef cheese chicken or beans mean it pleases everyone at the table
02 -
- Bakes beautifully for a lighter version
- Makes an excellent freezer snack for busy weeks
- Flexible with filling choices and can be made vegetarian
- Perfect for parties because they can be eaten with your hands
03 -
- Keep your butter cold and work fast for the flakiest pastry. If your kitchen is warm pop your flour and mixing bowl in the fridge first. Do not overfill the empanadas or the edges will not seal well.
- Set up a fry station before you start frying to keep things safe and efficient. I learned the hard way not to crowd the pan after a few early mishaps with soggy empanadas.
- Make extra filling and freeze it for later batches or to stir into scrambled eggs for breakfast.