Hojaldre Relleno de Carne
A popular Panamanian street food, hojaldre is a light and airy fried dough, similar to a puffy pancake. When served 'relleno' (filled), it's typically split open and stuffed with a savory seasoned ground beef or shredded chicken filling.
🧂 Ingredients
- 3 cups All-purpose flour
- 1 tbsp Baking powder
- 1 tsp Salt
- 0.25 cup Butter or shortening(cold, cubed)
- 1 cup Water(approximately, or as needed)
- 500 g Ground beef
- 0.5 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 2 tbsp Tomato paste
- 1 tsp Cumin
- 0.5 tsp Oregano
- Salt and pepper(to taste)
- Vegetable oil(for frying)
👨🍳 Instructions
- 1
Make the dough: In a large bowl, whisk together flour, baking powder, and salt. Cut in the cold butter or shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
💡 Tip: Keeping the butter cold is key for a flaky dough. - 2
Gradually add water, mixing until a soft dough forms. Knead lightly on a floured surface for 1-2 minutes until just combined. Cover and let rest for 15 minutes.
- 3
Prepare the filling: Heat a tablespoon of oil in a skillet over medium heat. Add onion and cook until softened, then add garlic and cook for another minute.
- 4
Add the ground beef to the skillet. Break it up with a spoon and cook until browned. Drain off any excess fat.
- 5
Stir in tomato paste, cumin, oregano, salt, and pepper. Cook for another 2-3 minutes until the flavors meld. Set aside.
- 6
Divide the dough into 8 equal portions. Roll each portion into a thin circle, about 6-8 inches in diameter.
💡 Tip: You can also stretch the dough by hand. - 7
Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven over medium-high heat to 350°F (175°C).
💡 Tip: The oil should be hot enough to make the dough puff up immediately. - 8
Carefully place one hojaldre at a time into the hot oil. It should puff up significantly. Fry for about 1-2 minutes per side, until golden brown and crispy.
- 9
Remove the fried hojaldre with a slotted spoon and place on a wire rack or paper towels to drain. Once slightly cooled, carefully cut a slit in the side of each hojaldre to create a pocket.
💡 Tip: Be careful not to cut all the way through. - 10
Generously stuff each hojaldre pocket with the prepared meat filling. Serve immediately.
💡 Pro Tips
- ✓For a lighter hojaldre, ensure the dough is not overworked.
- ✓If the dough doesn't puff, the oil might not be hot enough.
- ✓Serve with a side of pickled onions or a simple salad.
🔄 Variations
- Use shredded chicken or pork instead of ground beef.
- Add finely diced vegetables like carrots or peas to the meat filling.