Mix flour, salt, and baking powder together in a bowl. Cut in shortening until it resembles crumbly meal. Gradually sprinkle in milk stirring until dough clings together. Knead 10 times. Let rest 1/2 hour.
Filling:
Mix ground beef with all the ingredients except tomato paste. Fry slowly in 1 tablespoon oil until cooked. Mash around a bit so it's crumbly. Add 1 to 2 tablespoons tomato paste (so that it's thick), stir very well. Turn off heat and let filling cool. Add as much hot sauce as you like. On a very well-floured surface, roll dough as thick as you would for pie crust (can divide it into 2 parts if desired). Cut 5"circles (using any container with 5" opening) and place filling on center of each circle. Brush beaten egg on lower edge of circles. Fold over and press edges with fork dipped in flour. Fry in lard about 2 minutes on each side until brown. Make sure there is enough lard to cover the empanadas--- about 3 - 4" deep.
*Can be frozen unfried. Stack between wax paper, sprinkling plenty of flour in between empanadas and wax paper, or they will stick together.
Panama has its own unique and rich cuisine. As a land bridge between two continents, Panama is blessed by nature with an unusual variety of tropical fruits, vegetables and herbs that are used in native cooking. Also, as a crossroads of the world, Panama’s cuisine is influenced by its diverse population of Hispanic, native Indian, European, African and even Chinese migrations.
Food in Panama Panama has its own unique and rich cuisine. As a land bridge between two continents, Panama is blessed by nature with an unusual variety of tropical fruits, vegetables and herbs that are used in native cooking. Also, as a crossroads of the world, Panama’s cuisine is influenced by its diverse population of Hispanic, native Indian, European, African and even Chinese migrations. Panama has a rich tradition in the culinary arts due to its location the country is home to a vast array of fresh and tasty fruits, herbs and vegetables. Combine this with influences from the Native Indians, Europeans and other Latin American countries and you have some great food in Panama!
Panama is a melting pot of ethnicities, and its cuisine is accordingly influenced by its diverse population. Within Panama City, travelers will find something from every corner of the world, including French, Japanese, Italian, Thai, Middle Eastern, and Chinese food -- all of it very good and true to its roots. In regional areas, traditional Panamanian cuisine is an overlapping mix of Afro-Caribbean, indigenous, and Spanish cooking influences incorporating a variety of tropical fruits, vegetables, and herbs. Most Panamanian restaurants are casual -- diners, beachfront cafes, and roadside fondas (food stands). A large U.S. population has spawned North American cafes and bistros serving burgers and the like, and fast-food chains are plentiful in Panama City.
Dice the fish filets and put them in a glass or porcelain bowl. Add the rest of the ingredients, stirring well. Refrigerate for at least 24 hours before serving. Rectify the salt and serve with salted soda crackers.
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