Panamanean Empanadas
| Yield: | 1 Servings |
| Categories: |
| DOUGH | ||
| 2 1/2 | c | Flour |
| 1 | ts | Salt |
| 1/2 | c | Butter |
| 1/4 | c | Crisco |
| 2 | tb | Water |
| FILLING | ||
| 3/4 | lb | Ground pork |
| 1 | md | Onion, chopped |
| 1 | Sweet pepper, chopped | |
| 1/4 | c | Currants |
| 1 | tb | Capers, chopped if large |
| 10 | Stuffed olives, chopped | |
| 1 | Hard boiled egg, chopped | |
| 1 | Bay leaf | |
| 2 | Cloves garlic, chopped | |
| 1 | lg | Ripe tomato, chopped |
| 4 | tb | Oil |
| 1/2 | ts | Oregano |
| 1/2 | ts | Hot pepper sauce (Tabasco) |
| 1 | Sprig parsley, chopped |
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