Traditional Panamanian empanadas, perfect for breakfast or as an appetizer, with countless fillings, easy and quick to make.
Traditional Panamanian empanadas are perfect for a delicious breakfast or as an appetizer. With an infinite variety of fillings, they are easy and quick to prepare, providing an authentic flavor that everyone will love.
Empanada
Ingredients
2 tablespoons of Butter
2 Crushed garlic cloves
½ Chopped onion
½ Chopped bell pepper
1 pinch of Dried oregano
2 Chopped tomatoes
½ tablespoon of Achiote paste
1 teaspoon of Ground cumin
4 tablespoons of Chicken broth
12 Empanada shells
1 pound of Cooked shredded chicken
1 Beaten egg
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : In a skillet, melt the butter and sauté the garlic, onion, and bell pepper for one minute.
Step 2 : Then, add the oregano, tomatoes, achiote, cumin, and chicken broth, cooking for 5 minutes over medium heat.
Step 3 : Next, add the chicken to the skillet, season with salt and pepper, and cook for 5 minutes, then remove from heat and set aside.
Step 4 : Proceed to fill the empanada shells, sealing the edges and baking at 170°C (340°F) for 15 minutes.
Step 5 : Once out of the oven, brush with beaten egg and serve with salsa.
Step 6 : You can use beef or other fillings, making sure they are not too liquid.
Step 7 : To seal the empanadas, press the edges with a fork or fold the dough.
Step 8 : Alternatively, you can fry the empanadas in hot oil for one minute on each side.
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