Empanadas de Panama

• 3 cups sifted flour
• 1/2 cup chilled shortening
• 1-1/2 tsp. salt
• 5 tbsp. cold water
• 1/2 cup chilled butter
• 1 lb. ground beef
• pork
• 1 bay leaf
• 1 md. onion, chopped
• 2 cloves garlic, chopped
• 1 sweet pepper, chopped
• 1 tomato, peeled and chopped
• 1 tbsp. capers (optional)
• 1/2 tsp. oregano
• 1 hard boiled egg
• 1 hot pepper
• 10 stuffed olives, chopped
• 1 sprig parsley
• 4 tbsp. oil

1. Sift flour and salt in a bowl and cut in shortening and butter until it resembles coarse cornmeal.
2. Add water and mix.
3. Put dough in refrigerator for an hour.
4. Roll dough very thin on lightly floured board.
5. Cut with biscuit or cookie cutter (use saucer for large ones).
6. On each round put a little filling.
7. Moisten edges of dough with water; fold over and flute edges.
8. Brush tops with beaten egg.
9. Bake in 425F oven about 10-12 minutes or until golden brown.
10. Put oil in frying pan and fry meat a little, stirring with a fork to break it up.
11. Add rest of ingredients and simmer for half an hour.
12. Salt to taste.
13. If desired all ingredients can be put into a blender and mixed thoroughly before adding to the meat.

flour, chilled shortening, salt, cold water, butter, ground beef, pork, bay leaf, onion, garlic, sweet pepper, tomato, capers, oregano, egg, hot pepper, olives, parsley, oil

Taken from www.foodgeeks.com/recipes/6302 (may not work)