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. 

 I hope you enjoy the recipe. It is a family favorite! If you have an questions, please feel free to leave a comment and I will reply!

 Please remember, all recipes and tutorials are for personal use only. This was originally posted by Ninja Grandma.

Panadillas-Puerto Rican Recipe

There is so much in putting this blog together.  I don’t know where to start.  For years this have been on my back burner.  Jessica said she would help.  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!

Fry in deep oil until golden brown. Drain on paper towels and serve warm.

Panadillas can be reheated in a microwave. 

My recipe is a little different from this one and I will post it soon.

 

I have typed this recipe in good faith, it is the best my mind can remember.  So, enjoy and change anything according to your personal tastes. 

This is a family recipe that we enjoy for every Holiday or Special event.

Here's a couple of pictures of me and my husband rolling out the Panadilla dough: