Panamanian Empanadas

Ingredients

2 1/2 cups Flour

1 teaspoon Salt

1/2 cup Butter

1/4 cup Crisco

2 tablespoons Water

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 lrg Ripe tomato, chopped

4 tablespoons Oil

1/2 teaspoon Oregano

1/2 teaspoon Hot pepper sauce (Tabasco)

1 sprg parsley, chopped

Preparation

Dough: 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: 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.