Empanadas Panama bring a delicious taste of Central American street food right to our kitchen. These savory pastries are filled with a flavorful mix of seasoned meat, spices, and sometimes vegetables, wrapped in a crispy golden dough. They’re perfect for a quick snack or a satisfying meal that’s full of bold flavors.
Originating from Panama, these empanadas reflect the country’s rich culinary heritage influenced by indigenous, Spanish, and Afro-Caribbean traditions. Making them at home is easier than you might think, and once you try our recipe, you’ll want to make them again and again. Let’s dive into creating these mouthwatering Panamanian empanadas that are sure to impress family and friends.
Ingredients
To create authentic Empanadas Panama, we need a balance of flavorful filling and tender, flaky dough. Below are the ingredients for both components that bring this traditional Panamanian snack to life.
For the Dough
The dough must be pliable yet sturdy enough to hold the savory filling without breaking. Here’s what we use:
- 2 ½ cups all-purpose flour — sifted for smooth texture
- ½ teaspoon baking powder — helps with a light, flaky crust
- ¾ teaspoon salt — enhances dough flavor
- ½ cup unsalted butter — cold and cut into small cubes for flakiness
- ⅔ cup warm water — to bring the dough together
- 1 large egg — for richness and binding
For the Filling
The heart of the Empanadas Panama lies in the savory filling seasoned with traditional flavors:
| Ingredient | Quantity | Preparation Notes |
|---|---|---|
| Ground beef | 1 pound (450 grams) | Lean, browned and drained |
| Onion | 1 medium | Finely chopped |
| Green bell pepper | 1 small | Diced |
| Garlic | 2 cloves | Minced |
| Tomato paste | 2 tablespoons | Adds rich flavor and color |
| Ground cumin | 1 teaspoon | Essential Panamanian spice |
| Paprika | 1 teaspoon | Adds smoky subtle heat |
| Salt | 1 teaspoon | Adjust to taste |
| Black pepper | ½ teaspoon | Freshly ground preferred |
| Hard-boiled eggs | 2 large | Chopped, adds creamy texture |
| Green olives | ¼ cup | Sliced, for tangy contrast |
| Cooking oil | 2 tablespoons | For sautéing ingredients |
These simple ingredients combine to deliver the unmistakable taste of Panama’s famous empanadas, making the process easy and the results delicious.
Equipment Needed
To craft authentic Empanadas Panama with ease and precision, having the right equipment is essential. Below is a detailed list of tools that will help us prepare the dough, filling, and finalize the empanadas to crispy perfection.
| Equipment | Purpose |
|---|---|
| Mixing Bowls | For combining dough and mixing filling ingredients |
| Rolling Pin | To roll out dough evenly into thin discs |
| Skillet or Frying Pan | For cooking the ground beef filling |
| Wooden Spoon | To stir filling ingredients while cooking |
| Pastry Cutter or Knife | To cut dough into circles |
| Fork | For sealing the edges of the empanadas |
| Plate or Tray | To place assembled empanadas before frying |
| Paper Towels | For draining excess oil after frying |
| Slotted Spoon | To remove empanadas from hot oil safely |
| Measuring Cups and Spoons | For precise measurement of ingredients |
We recommend using a heavy-bottomed skillet as it retains and distributes heat evenly, ensuring our filling cooks perfectly without burning. For rolling the dough, a smooth rolling pin will help us achieve consistent thickness which is crucial for an even bake and a flaky texture.
When sealing the empanadas, gently pressing the edges with a fork creates a classic pattern and prevents filling leakage during frying. It’s important to have clean cooking oil and a thermometer if available to maintain a frying temperature around 350°F (175°C) for ideal crispiness.
By gathering this equipment ahead of time, we streamline the Empanadas Panama cooking process, making it efficient and enjoyable while ensuring our final dish lives up to its authentic flavor.
Prep Work
Before we start assembling our Empanadas Panama, the key to success lies in meticulous preparation. Properly prepping the dough and filling ensures every bite bursts with authentic flavor and perfect texture.
Preparing the Dough
- Combine dry ingredients: In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
- Cut in butter: Add 4 tablespoons of cold unsalted butter, cut into small cubes. Use your fingertips or a pastry cutter to blend the butter into the flour until the mixture resembles coarse crumbs.
- Add wet ingredients: Whisk 1 large egg with ⅔ cup warm water, then slowly pour into the flour mixture while stirring with a fork.
- Form dough: Bring the mixture together, kneading gently within the bowl until a smooth dough forms. Avoid overworking to keep the dough tender.
- Rest dough: Cover the dough with plastic wrap or a clean kitchen towel. Let it rest for 30 minutes at room temperature. This step hydrates the flour and relaxes gluten ensuring a tender and flaky crust.
Preparing the Filling
- Sauté aromatics: Heat 2 tablespoons cooking oil in a skillet over medium heat. Add 1 finely chopped onion, 1 diced green bell pepper, and 2 minced garlic cloves. Cook until softened and fragrant, about 4-5 minutes.
- Brown meat: Add 1 pound ground beef to the skillet. Cook until browned evenly, breaking up lumps with a wooden spoon.
- Season filling: Stir in 2 tablespoons tomato paste, 1 teaspoon ground cumin, 1 teaspoon paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook for another 3 minutes to marry the flavors.
- Add finishing touches: Remove the skillet from heat. Stir in 2 hard-boiled eggs chopped and ½ cup sliced green olives. These add rich texture and bursts of briny flavor characteristic of Empanadas Panama.
- Cool filling: Transfer the filling to a bowl and let it cool completely before filling the dough to prevent sogginess.
| Step | Ingredients/Details | Notes |
|---|---|---|
| Dough Dry Ingredients | 2 cups all-purpose flour, 1 tsp baking powder, ½ tsp salt | Ensure dry and well sifted |
| Butter | 4 tbsp cold unsalted butter | Cut into small cubes for quick blending |
| Wet Ingredients | 1 large egg, ⅔ cup warm water | Warm water hydrates dough gently |
| Aromatics | 1 onion, 1 green bell pepper, 2 garlic cloves | Finely chopped for even cooking |
| Meat & Seasoning | 1 lb ground beef, tomato paste, cumin, paprika, salt, black pepper | Adjust seasoning for personal taste |
| Add-ins | 2 hard-boiled eggs chopped, ½ cup sliced green olives | Adds signature richness and texture |
By following these prep steps carefully we set the foundation for authentic Panama empanadas that deliver their famed flaky crust and savory filling every time.
Instructions
Follow these detailed steps to craft perfect Empanadas Panama with a crispy golden crust and a savory filling bursting with authentic flavors.
Rolling Out the Dough
- Lightly flour a clean surface to prevent sticking.
- Divide the rested dough into equal portions, about 8 to 10 pieces.
- Using a rolling pin, roll each portion into a thin circle approximately 6 inches in diameter. Aim for an even thickness of about 1/8 inch to ensure the empanadas cook evenly.
- Keep the rolled dough circles covered with a clean kitchen towel to prevent drying while you work on the others.
Filling and Shaping the Empanadas
- Take one dough circle and place 2 to 3 tablespoons of the cooled filling in the center.
- Make sure not to overfill; leave about a 1/2 inch border around the edge for sealing.
- Optionally, add small slices of hard-boiled egg or olives on top of the filling for authentic touches.
- Fold the dough circle over the filling to form a half-moon shape.
- Gently press the edges together to encase the filling.
Sealing the Edges
- Use a fork to press along the edge all around — this seals the empanada tightly and creates the characteristic pattern.
- Alternatively, pinch and fold the edges decoratively to ensure no filling escapes during frying.
- Place sealed empanadas on a plate or tray lined with parchment paper.
- Repeat the filling and sealing process with the remaining dough and filling.
- Let the empanadas rest for 10 minutes before frying to help the dough set.
| Step | Key Details |
|---|---|
| Dough Rolling | 6 inches diameter, 1/8 inch thickness |
| Filling Amount | 2 to 3 tablespoons per empanada |
| Sealing Techniques | Fork press or pinch and fold edges |
| Resting Time | 10 minutes before frying |
By carefully following these Instructions, we guarantee the ideal balance of crispness and flavorful filling that makes Empanadas Panama a beloved treat.
Cooking Directions
Now that we have the dough rolled and the filling ready, let’s move on to the cooking stage to achieve the perfect Empanadas Panama. We offer two main methods: frying for that classic crispy texture or baking for a lighter alternative.
Frying Method
Frying is the traditional way to cook Panamanian empanadas, giving them a irresistible golden crunch and rich flavor.
- Heat the oil: Pour vegetable oil into a heavy-bottomed skillet to a depth of about 1 inch (2.5 cm). Heat over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
- Prepare to fry: Pat excess flour off the empanadas gently. This prevents flour from burning in the oil.
- Fry in batches: Carefully place 3 to 4 empanadas at a time into the hot oil, avoiding overcrowding.
- Cook until golden: Fry for about 3 to 5 minutes on each side, flipping once with a slotted spoon, until both sides turn a rich golden brown.
- Drain: Transfer fried empanadas to a plate lined with paper towels to absorb excess oil.
- Serve warm: Enjoy immediately for the best texture and flavor.
| Step | Details | Temperature / Time |
|---|---|---|
| Oil Heating | Vegetable oil, 1 inch depth | 350°F (175°C) |
| Frying per side | 3-5 minutes until golden brown | Total 6-10 minutes |
| Batch Size | 3-4 empanadas at a time | Avoid overcrowding |
Baking Method (Optional)
For a lighter version of Empanadas Panama, baking provides a delicious alternative without sacrificing flavor.
- Preheat oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare empanadas: Place the sealed empanadas on the baking sheet, spacing them at least 1 inch apart.
- Brush with egg wash: Beat one egg and lightly brush the tops of the empanadas for a golden finish.
- Bake: Cook empanadas for 20 to 25 minutes until golden brown and crisp.
- Cool slightly: Let empanadas rest for 5 minutes before serving to allow filling to set.
| Step | Details | Temperature / Time |
|---|---|---|
| Oven Preheat | 375°F (190°C) | Immediate |
| Baking Duration | 20-25 minutes | Until golden and crisp |
| Egg Wash | Light brush | Before baking |
By mastering these cooking techniques, we ensure our Empanadas Panama are crispy, flavorful, and true to tradition every time.
Serving Suggestions
To elevate our Empanadas Panama experience, we recommend pairing these crispy, flavorful pastries with complementary side dishes and beverages that enhance their savory profile. Here are some tried-and-true Serving Suggestions that bring out the best in this traditional Panamanian delight:
Classic Accompaniments
- Ají Chombo Hot Sauce: This fiery Panamanian chili sauce offers a spicy kick that perfectly balances the rich, seasoned meat filling.
- Fresh Pico de Gallo: A mix of diced tomatoes, onions, cilantro, lime juice, and jalapeños adds a refreshing, zesty contrast to the crispy empanadas.
- Sliced Avocado or Guacamole: Creamy avocado texture complements the crispy edges and savory filling beautifully.
Side Dishes to Serve
Pair your empanadas with these popular sides for a complete meal:
| Side Dish | Description | Serving Tip |
|---|---|---|
| Black Bean Salad | Lightly seasoned black beans mixed with fresh herbs | Serve chilled alongside empanadas |
| Fried Plantains | Sweet and tender plantains fried to golden perfection | Adds a sweet-savory contrast |
| White Rice | Fluffy, lightly salted steamed rice | Neutral base to balance flavors |
Best Beverages to Pair
Beverages can heighten the eating experience. We suggest:
- Agua Fresca: Natural fruit drinks such as tamarind or pineapple agua fresca cleanse the palate.
- Cold Beer: A light lager or pilsner complements the spice and richness without overpowering.
- Fresh Limeade: Tangy and sweet limeade refreshes and complements the flaky dough perfectly.
Presentation Tips
For an inviting presentation that showcases our Empanadas Panama:
- Arrange empanadas on a large platter lined with banana leaves or a rustic wooden board.
- Offer dipping sauces in small bowls placed around the empanadas.
- Garnish the platter with lime wedges and fresh cilantro sprigs to add color and aroma.
“Serving our Empanadas Panama with thoughtfully chosen sides and beverages not only honors their cultural roots but also creates a memorable culinary experience.”
By following these serving suggestions we showcase the authenticity and vibrant flavors of Panamanian street food right on our tables.
Make-Ahead Tips
Preparing Empanadas Panama in advance saves us time and ensures the flavors deepen beautifully. Here’s how to master the make-ahead process for a seamless cooking experience.
1. Prepare the Dough Ahead
Mix and knead the dough according to the recipe. Once formed, wrap it tightly in plastic wrap to prevent drying out. Refrigerate for up to 24 hours. Before rolling, let the dough sit at room temperature for about 15 minutes for easier handling.
2. Cook and Cool the Filling
Complete the filling by sautéing the ingredients as instructed. After cooking, transfer the filling to a shallow dish and spread it out to cool completely. Once cooled, cover and refrigerate for up to 3 days. Cooling the filling thoroughly before assembly prevents soggy dough.
3. Assembly and Storage Options
We can assemble the empanadas entirely then freeze them uncooked on a baking sheet lined with parchment paper. Once frozen solid (about 1-2 hours), transfer empanadas to an airtight freezer bag or container. Unbaked empanadas freeze well for up to 1 month, maintaining flavor and texture.
| Step | Storage Type | Timeframe | Tips |
|---|---|---|---|
| Dough | Refrigerate | Up to 24 hours | Wrap tightly in plastic wrap |
| Cooked Filling | Refrigerate | Up to 3 days | Cool completely before refrigeration |
| Assembled Empanadas (raw) | Freeze | Up to 1 month | Freeze on tray first to prevent sticking |
4. Thawing and Cooking Frozen Empanadas
To cook frozen empanadas, thaw overnight in the refrigerator. For frying, heat oil to 350°F (175°C) and fry until golden brown. For baking, preheat oven to 375°F (190°C), brush empanadas lightly with egg wash, and bake for 25-30 minutes or until golden.
“Freezing empanadas before cooking not only preserves freshness but also allows us to enjoy authentic Panamanian flavors anytime.”
5. Tips for Flavor Enhancement During Make-Ahead Stages
- Dough: Letting it rest overnight improves gluten development contributing to ideal flakiness.
- Filling: Marinate the cooked filling with spices overnight in the fridge for intensified taste.
- Assembly: Seal edges with care and chill assembled empanadas for 30 minutes before cooking to prevent bursting.
By following these make-ahead tips we maintain the authentic taste and crispy texture of Empanadas Panama without rushing. This method helps us prepare flavorful batches for family gatherings or quick snacks with ease.
Conclusion
Making Empanadas Panama at home brings a taste of Panama’s rich culinary heritage right to our kitchen. With simple ingredients and straightforward steps, we can create these crispy, flavorful pastries that everyone will love. Whether fried or baked, they offer a satisfying snack or meal that’s perfect for any occasion.
By taking the time to prepare the dough and filling carefully, and using the right tools, we ensure every bite delivers that authentic taste and texture. Plus, the make-ahead tips make it easy to enjoy these delicious empanadas anytime.
Let’s embrace this recipe as a fun way to explore Panamanian flavors and share a bit of culture with family and friends. Happy cooking!
Frequently Asked Questions
What are Panamanian empanadas?
Panamanian empanadas are savory pastries filled with seasoned meat, spices, and sometimes vegetables, encased in crispy dough. They are a popular street food in Panama, reflecting the country’s rich blend of indigenous, Spanish, and Afro-Caribbean culinary traditions.
What ingredients are needed to make Empanadas Panama?
Key ingredients include all-purpose flour, baking powder, salt, unsalted butter, warm water, and egg for the dough. The filling uses ground beef, onion, green bell pepper, garlic, tomato paste, cumin, paprika, hard-boiled eggs, green olives, and cooking oil.
What equipment do I need to make Panamanian empanadas?
You’ll need mixing bowls, rolling pin, skillet or frying pan, wooden spoon, pastry cutter or knife, fork, plate or tray, paper towels, slotted spoon, and measuring cups and spoons.
How do I prepare the dough and filling for these empanadas?
Combine dry ingredients, cut in butter, add wet ingredients, and rest the dough. For the filling, sauté aromatics, brown the meat, season, then mix in hard-boiled eggs and olives, before cooling.
How should I shape and fill the empanadas?
Roll the dough into thin circles, place cooled filling in the center, then seal the edges by pinching or using a fork. Let them rest briefly before cooking.
What cooking methods can I use for Panamanian empanadas?
You can either fry them in oil heated to 350°F (175°C) until golden brown or bake them at 375°F (190°C) for 20–25 minutes for a lighter option.
What are some good serving suggestions for empanadas?
Serve with Ají Chombo hot sauce, pico de gallo, sliced avocado or guacamole. Popular sides include black bean salad, fried plantains, and white rice. Pair with agua fresca, cold beer, or fresh limeade.
Can I prepare empanadas in advance?
Yes, you can make the dough up to 24 hours prior, fill up to 3 days before, and freeze assembled uncooked empanadas for up to a month. Thaw properly before cooking.
What tips improve the flavor when making empanadas ahead?
Let the dough rest overnight and marinate the filling before assembling. This enhances texture and deepens the flavors for a tastier result.