Food Recipes Appetizers Mini Panamanian Beef Empanadas 5.0 (2,688) 3 Reviews These snack-size empanadas are filled with achiote-spiced ground beef and wrapped in a flaky dough. By Charlie Collins Updated on August 29, 2023 Rate PRINT Share Trending Videos Close this video player A savory finger food with a pastry-like exterior? New Mexico knows what’s up. We’ve miniaturized the classic empanada with a version that’s equal parts light, flaky, and meaty. Photo: © Quentin Bacon Active Time: 1 hr 15 mins Total Time: 2 hrs 15 mins Yield: 20 empanadas These bite-sized empanadas call for a bit if white wine in the dough, and a spiced ground beef filling. Frequently asked questions What are Panamanian empanadas? Empanadas are half-moon-shaped pastry turnovers popular throughout Latin America and South America. Panamanian empanadas are made with either a wheat flour dough, or corn tortillas. They are often filled with beef, seasoned with vinegar, and fried. Make ahead The filled, uncooked empanadas can be frozen on a baking sheet, then transferred to an airtight bag. Bake them in a 350°F oven without thawing. Suggested pairing Pour a juicy, black-fruited Chilean Malbec to go with these empanadas. Notes from the Food & Wine Test Kitchen If you don't want to fry the empanadas, you can bake them with just a few adjustments. Preheat the oven to 350°F. Beat one egg with one tablespoon of milk. Evenly space the uncooked empanadas on two baking sheets lined with parchment paper and brush with the egg wash. Bake the empanadas in the upper and lower thirds of the oven for about 25 minutes, until golden brown. Ingredients Dough 2 cups all-purpose flour, plus more for dusting 1 tablespoon sugar 1 teaspoon kosher salt 1 stick unsalted butter, cut into small pieces and chilled 2 large eggs, lightly beaten ¼ cup dry white wine 1 teaspoon white vinegar Filling 1 tablespoon vegetable oil, plus more for frying ½ teaspoon achiote seeds (also called annatto seeds) ¼ pound ground beef 1 garlic clove, minced 1 small onion, finely diced ¼ cup finely chopped red bell pepper ¼ cup seeded and chopped tomato ½ tablespoon tomato paste ¼ cup chicken stock or low-sodium broth 2 tablespoons chopped cilantro Kosher salt Freshly ground black pepper Directions Make the Dough: In a food processor, pulse flour with sugar and salt to combine, about 5 pulses. Add butter and pulse until mixture resembles coarse meal, 8 to 10 pulses. Beat eggs with wine and vinegar and drizzle over flour mixture. Pulse until the dough just comes together. On a lightly floured work surface, gently form dough into a smooth 1-inch-thick disk. Wrap dough in plastic and refrigerate until firm, about 1 hour. Make the Filling: Heat oil in a medium skillet. Add achiote seeds and cook over moderately high heat until seeds darken and oil is orange, about 1 minute. Discard seeds. Add ground beef to skillet and cook, breaking up meat with a wooden spoon, until no pink remains, about 3 minutes. Add garlic, onion, and bell pepper and cook over moderate heat until onion is softened, about 5 minutes. Add tomato, tomato paste, and chicken stock and simmer over moderate heat until liquid has nearly evaporated, about 3 minutes. Stir in cilantro and season with salt and pepper. Let cool. Form the Empanadas: Roll out dough 1/8-inch thick on a generously floured work surface. Using a 5-inch round biscuit cutter, stamp out as many rounds as possible (you should have about 20). Reroll dough scraps and stamp out additional rounds if possible. Brush excess flour off rounds. Working with 1 round at a time and keeping remaining rounds covered with plastic wrap, spoon 2 teaspoons of the filling on 1 side of dough round. Fold dough over to enclose filling and crimp edges with a fork to seal. Cover empanada with plastic wrap while you form remaining empanadas. Heat oven to 350°F and place a baking sheet on middle rack of oven. Heat 1/2 inch of oil in a deep skillet to 350°F. Fry 4 empanadas at a time, turning once, until browned and crisp, about 2 minutes. Drain on paper towels and transfer to baking sheet to keep warm. When all empanadas have been fried, remove them from oven and serve. Notes We re-tested this recipe after reviewing reader comments, and adjusted it to call for five-inch dough rounds, which are easier to work with and use up all the beef filling. Originally appeared: May 2009 Rate It Print