Try this Panamanean Empanadas recipe, or contribute your own.
Suggest a better descriptionDough: 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: 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. Nellie Beatty brbeatt@eis.calstate.edu e-mail me if you would like a fried empanada (from Dominican Republic) recipe. I do not have it at this time but I can get it for you.
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Serving Size: 1 Serving (916g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3535 | ||
Calories from Fat: 2019 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 224.4g | 299 % | |
Saturated Fat 96.1g | 480 % | |
Monounsaturated Fat 89g | ||
Polyunsanturated Fat 25.5g | ||
Cholesterol 395.2mg | 122 % | |
Sodium 765.5mg | 26 % | |
Potassium 1261.4mg | 33 % | |
Total Carbohydrate 306.9g | 90 % | |
Dietary Fiber 15.2g | 61 % | |
Sugars, other 291.7g | ||
Protein 71.1g | 102 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3535
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