Lisa’s Panamanian Empanadas de Carne
Panamanian empanadas de carne mean friends and familia for one of our favorite Panamanian homecooks Lisa Kear. Whenever she bites into one of these delicious stuffed-dough pastries, they bring back fond memories of her childhood growing up on a farm in that country, surrounded by family. Especially her Panamanian grandmother, who first taught her how to make both the sweet and savory versions of these crescent-shaped turnovers—still one of her favorite things to bake.
The now-Knoxville, Tennessee resident remembers reaching for empanadas in Panama pretty much any time of day, for a snack on the go or a full-on meal. It seemed like there was a shop or stand selling empanadas almost wherever she went. Her childhood neighbor made a living selling empanadas to the workers at the nearby oil refinery. On Sundays when her family didn’t want to cook dinner, they would walk over to his house and eat the empanadas he made fresh that day.
The Two Kinds of Empanadas in Panama
Another reason Lisa loves empanadas is how versatile they are, since they can vary greatly depending on their filling, dough, and preparation. Different Latin American cuisines have their own take on empanadas. In Panama, there are two kinds of empanadas: baked wheat-flour empanadas, like the one below, and empanadas fritas, which are corn flour tortillas stuffed with ground beef, turned into a half-moon patty, and then deep fried.
While classic Panamanian empanada dough is similar to bread dough, Lisa remembers how their differences expanded the world of baking and empanadas for her. It was not sold in Panamanian grocery stores when she was growing up, but cream cheese was easily available in the military commissaries there. Her sister even won an empanada contest with her signature dough consisting of butter, flour and cream cheese. Lisa loved this special dough and found it softer, richer, and more flavorful than the classic empanada dough she grew up eating. She continues to make it today.
Lisa knew she preferred her empanada dough with a pie-crust like consistency, and worked to perfect her pie crust recipe—with empanadas in mind. A Martha Stewart cookbook given to her for her wedding anniversary called for egg yolks, inspiring Lisa to realize that adding yolks is the key to the flaky empanadas she was dreaming of. (Not sure how empanadas are different from arepas or pupusas? Check this out!)
Now that Lisa has perfected her recipe, she enjoys baking them for her own family and makes sure to have this treat always ready at a moment’s notice. That’s why she recommends assembling them ahead of time and freezing for future use. Because empanadas are la comida perfecta to feed hungry people—any time of day, she says.
For more Panamanian recipes from Lisa’s childhood, check out her Familia Kitchen Recipe Contest-winning Panamanian flan, her sweet guava-and-cheese empanadas, her Panamanian pollo guisado (stewed chicken) with spaghetti, her hand-made corn tortillas, her sister’s family-famous beef, red pepper and-olive empanadas, and their family recipe for ron ponche, just the thing for celebrations and fiestas.
Ready to Make These Panamanian Empanadas de Carne?
Empanada photographs by Michelle Ezratty Murphy
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Suggestions and questions from our readers
Do you freeze the empanadas un cooked or after baking them?
We believe it is uncooked. We will confirm with the homecook herself: Lisa!
Lisa Kear, this recipe’s homecook, just confirmed: Freeze before baking. Let us know how they turn out!