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Mini Panamanian Beef Empanadas

At Panamonte Inn & Spa, chef Charlie Collins teaches students how to make perfectly flaky empanada dough. For fillings, he uses local ingredients like beef jerk (dried, preseasoned meat) and culantro (a long-leafed herb with a pungent flavor); ground beef and cilantro are fine substitutes. For a flakier empanada, use leaf lard instead of butter.

slideshow Fast and Easy Ethnic Recipes

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