Monday, February 24, 2014

Tutu's Panadilla Recipe

My amazing mom shared this on her blog a while ago but since she no longer blogs, I asked her if I could share it here for all of you. This is the post she shared:

She is an amazing cook...nothing compares to moms cooking, right?

Panadillas-Puerto Rican Recipe

How can I begin to tell of the years of cooking and creating with my mom and grandmother? They were both great bakers. I know my mom and grandmother would love to have their traditions passed on. I love my family and extended family. I pray for joy, light, peace, health, and happiness in your homes and lives.

If you have any questions please feel free to contact me. I will respond.

Grandma Secunda Carvalho Ramos' Panadilla Recipe.

A few weeks ago I found her recipe when I was emptying a box. I am trying to get my life in order and work on the blog faithfully again. I have had family and friends ask me to type my recipes and share some of my crafty ideas.

Panadilla from the Kitchen of Secunda

Ingredients for the filling:

2 pounds cubed pork or ground beef

1 large onion, chopped

2 cloves garlic, minced

1/2 teaspoon black pepper

1 teaspoon salt

1/3 cup chopped fine Cilantro

2 eight oz. cans of tomato sauce

(please note, in the picture we have green onions, we have decided to omit them from the recipe.)

Ingredients for the dough:

4 cups flour
½ cup Crisco
1 teaspoon salt

½ teaspoon baking powder

1 cup water give or take *

*Liquids: For a tender crust, you want just enough liquid to moisten the flour without drenching it. Water should be added gradually to the dry ingredients and not all at once.

Altitude and weather also affects your dough. I sometimes use 1 ½ cups water or 1 cup and 3 tablespoons.

Filling Preparation:

If using ground beef cook and drain, add other ingredients and on medium heat bring to a boil; next let simmer uncovered for 1/2 hour. Set aside and let it cool.

If using pork places all ingredients into a pot on medium heat bring to a boil; next let simmer uncovered for 45 minutes. Meanwhile, prepare dough. When done simmering let it cool and set a side.

Panadilla Dough Preparation:

Sift flour, salt and baking powder. Cut in Crisco and add water gradually.

This is the consistency you want your dough to be:

Place the dough on a floured counter top.

Roll the dough out into a 1/8 inch thick layer.

Cut the dough into circles with round cookie cutters, can or Crisco lid:

Remove the excess dough from the cut out circle:

Place about 1 & 1/2 tablespoons of your filling of choice in the center of the dough:

Dab one half of the dough with water, now carefully fold over the dough with contents into a semicircle:

Crimp down the edges with a fork, or fold over and pinch closed:

If you prefer you can also use a dough press, you will still need to dab water around one half and fold over and press carefully:

Remember to remove the dough from the pressed Panadillas also:

These are what your prepped panadillas will look like. The one in the back was sealed with a fork, the center was sealed by rolling the edges and pinching and the front is sealed using the dough press. Depending on which method you use is how your panadilla will look. But all of them will be just as good!