Mini Panamanian Beef Empanadas
"At Panamonte Inn & Spa, chef Charlie Collins teaches students how to make perfectly flaky empanada dough. For fillings, he uses local ingredients like beef jerk (dried, preseasoned meat) and culantro (a long-leafed herb with a pungent flavor); ground beef and cilantro are fine substitutes. Chef Tip: For a flakier empanada, use leaf lard instead of butter...."
INGREDIENTS
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2 cups all-purpose flour see savings
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1 tablespoon sugar see savings
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1 teaspoon salt see savings
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1 stick unsalted butter, cut into small pieces and chilled see savings
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2 large eggs, lightly beaten see savings
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1/4 cup dry white wine see savings
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1 teaspoon white vinegar see savings
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1 tablespoon vegetable oil see savings
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1/2 teaspoon achiote seeds (also called annatto seeds) see savings
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1/4 pound ground beef see savings
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1 garlic clove, minced see savings
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1 small onion, finely diced see savings
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1/4 cup finely diced red bell pepper see savings
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1/4 cup chopped, seeded tomato see savings
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1/2 tablespoon tomato paste see savings
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1/4 cup chicken stock or low-sodium broth see savings
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2 tablespoons chopped cilantro see savings
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Salt and freshly ground pepper see savings
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Vegetable oil for frying see savings
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