Ninja Grandma: My Take On Panadillas & My Grandmother's Dough with a Twist!

Saturday, August 25, 2012

My Take On Panadillas & My Grandmother's Dough with a Twist!

To start off I wanted to share with you some filling variations for the dough!

You can make the dough and add just ham and cheese and bake with an egg wash. The ham & cheese one is what my kids and grandkids call: The Bomb! And I agree with them, it's delicious!

For a dessert you can make the dough, add a pie filling, and drizzle it with a sugar glaze. Sometimes I just use sifted powder sugar or dip it into sugar.

If you don't have time to make dough for your panadillas,
I also have a couple speedier methods:

1. Use spring roll or egg roll skins and roll like egg rolls, you can fry or bake them.

2. Use flour tortillas just warm tortilla and add warm Panadilla filling.

Now, I would like to share with you my preferred way of making Panadillas, without further adieu:

My Recipe for Panadillas

Dough:

3 c. all purpose flour

1 tsp. salt

½ tsp. baking powder

½ tsp. baking soda

1/4 c. vegetable oil

1 c. warm water

DOUGH: combine all the dry ingredients in electric mixer, add all the wet ingredients. Mix for about 3 minutes until well combined. Dough will form.

Knead in mixer for another 5 minutes or knead on a board. Let sit covered for 15 minutes or more. Roll and cut with Crisco lid into circles. Follow directions in Secunda’s recipe.

Filling for Panadilla or Panadas

2 pounds diced pork or ground beef

1 tsp. minced garlic

1 teaspoons salt

¼ teaspoon cayenne

½ teaspoon pepper

¾ cup onion, chopped

½ cup Cilantro-chopped fine

2-8oz. Tomatoes sauce

Directions:

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. Meanwhile, prepare dough. When done simmering let it cool and set a side.

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.

See Secunda's Recipe for frying directions.

If you do not want to fry your Panadillas, you can try baking them.

Preheat the oven to 425°.

Line a cookie sheet with parchment paper. After dough is filled and sealed, spray one side with a cooking spray and brush the top of the dough with an egg wash. An egg wash is an egg beaten with a little bit of water.

Bake for 12-18 minutes, until golden brown.