Panadas

- Lactose Free
- Difficulty: Average
- Prep time: 60 min
- Cook time: 25 min
- Serving: 6
- Cost: Average
PRESENTATION
Rich flaky crust and savory filling give these easy beef empanadas a lot of family appeal—golden on the outside with a warm, cheesy beef center that’s always satisfying. These authentic Mexican beef empanadas stand out at any party or family table, thanks to their nice, hand-held size and BIG flavor. Plated with a little salsa or fresh guacamole, the contrast of textures (that soft, cheesy center, and buttery shell) tends to keep everyone coming back for seconds. Kids get excited about the simple, familiar taste while adults appreciate that little kick of seasoning you usually find in Mexican recipes like these. Great for any kind of family meal, these beef and cheese empanadas work well for busy weeknights, weekend dinners with friends, or packed-up for a school lunch—DELICIOUS anytime you need something filling, portable, and crowd-pleasing.
Home cooks notice right away how versatile and freezer-friendly these quick empanadas are, which pretty much makes them a solid family staple. Want lunch today and an easy snack later? These empanadas warm up well and taste just as good the next day. That versatility (whether you set out a tray as appetizers or pile them up for dinner) means fewer last-minute scrambles—nice for parents who need solid family meal ideas again and again. Plus, the good-looking golden crust means you get pretty nice presentation with every batch, always reliable when you’re feeding a crowd. Sometimes we keep it classic with just beef and cheese...other days, a few extra toppings or a dip on the side switch things up—either way, beef empanadas always deliver. Try them for everything from easy birthday parties to cozy Sunday dinners (works great for make-ahead meals and kids love them). It’s a tasty, familiar dish that keeps everyone happy while letting home bakers enjoy that success only a recipe like easy beef empanadas can bring.
INGREDIENTS
- Ingredients for the Dough
- Lard 5.3 oz (150 g)
- Type 00 flour 4 cups (500 g)
- Fine salt 1 tsp
- for the Filling
- Pork 0.55 lb (250 g)
- Lamb 9 oz (250 g)
- Sausage 3.5 oz (100 g)
- Onions 1
- Lard to taste
- Olive ½ cup (100 g) - pitted
- Sun-dried tomatoes in oil ¾ cup (100 g)
- Saffron 1 bag
- Parsley 1 tuft
- Garlic 1 clove
- Extra virgin olive oil - half a glass
- Black pepper to taste
How to prepare Panadas
In a fairly large saucepan, fry the meat cut into small pieces together with the sausage and the onion in oil.
After a few minutes over medium heat, add the other ingredients and let them brown for a few minutes; if necessary, soften the mixture with a little water so it does not become too dry.
In the meantime, prepare the dough with flour, softened lard in a bain-marie, and salt; knead until you obtain a uniform and elastic dough that you will let rest for 30 minutes.
Small Panadas
Take the dough and start rolling it with a rolling pin to obtain a thin sheet:
with a glass, a cup, or a pastry cutter, cut out many discs, an even number.
At this point, you can proceed in two ways: using small bowls to place the bottom disc, fill it with filling, cover with the other disc, and close it by pinching the edges inward, or just with your hands, without the help of bowls, place filling on the bottom disc, raise the edges creating small pleats to give the disc a cylindrical shape, cover with another disc of dough like a “lid,” sealing the edges well and pinching them inward.
Place the panadas thus obtained on a baking tray and bake at 350°F for 25 minutes; they are ready when the dough is uniformly colored.
They should be served hot, but if you wish, you can also pre-cook them, freeze them, and, when you want to enjoy them, reheat them in the oven at a low temperature.
Large Panada in a Baking Dish
Divide the dough into two parts to roll out into two thin discs, place the first in a round baking dish with high sides that has been previously greased, and fill with the meat and vegetable mixture; cover with the other disc like a lid, sealing the edges. In the center of the tray, make holes with a fork so that the steam can escape easily during cooking. Place the tray in the oven and bake at 350°F for 40 to 60 minutes, until the dough is golden brown.