Mexican: Empanadas 02 by Recipe Cottage

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	Empanadas 02

		Panamanean Baked Empanadas 2 1/2 cups flour 1 teaspoon salt 1/2 cup chilled butter 1/4 cup chilled Crisco 1 - 3 tablespoons chilled water 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 3/4 pound ground pork 1 medium onion, chopped 1 sweet pepper, chopped 1/4 cup currants 1 tablespoon capers, chopped if large 10 stuffed olives, chopped 1 hard boiled egg, chopped 1 bay leaf 2 cloves garlic, chopped 1 large ripe tomato, chopped 2 to 4 tablespoons oil 1/2 teaspoon oregano 1/2 teaspoon hot pepper sauce (Tabasco) 1 sprig parsley, chopped 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.