Belizean Turnover Recipe
About Belizean Turnovers
Belizean turnovers, known locally as "Panades," are a savory turnover popular within Belizean cuisine. These delicious treats are often enjoyed as snacks or light meals and consist of a corn dough stuffed with delightful fillings like fish, beans, or other meats. They are deep-fried to a golden perfection, possessing a crunchy exterior with a soft, flavorful inside. Panades are not only a staple at many gatherings but also a testament to the diverse cultural influences in Belize.
Ingredients
- Masa Harina - 2 cups
- Water - 1 to 1.5 cups
- Salt - 1 tsp
- Black Beans (cooked and mashed) - 1 cup
- White Fish (cooked and shredded) - 1 cup
- Onion (finely chopped) - 1 small
- Garlic (minced) - 2 cloves
- Cilantro (chopped) - 1/4 cup
- Oil (for frying) - 2 cups
- Lime Juice - 2 tbsp
- Habanero Pepper (optional, finely chopped) - 1
Preparing the Dough
Start by mixing masa harina, salt, and water in a large bowl. Knead the mixture until it forms a smooth, pliable dough. It should be soft but hold its shape when squeezed; adjust with more water or masa harina as needed. Once ready, cover the dough with a damp cloth to keep it moist.
Preparing the Filling
Black Bean Filling
In a saucepan, heat 1 tbsp of oil over medium heat and sauté the onion and garlic until translucent and fragrant. Add the black beans, mashing them thoroughly as they cook. Stir in half of the cilantro and season with a pinch of salt.
Fish Filling
Sauté the remaining onion and garlic in another tablespoon of oil. Once soft, add the shredded white fish and cook together with the remaining cilantro. Add a splash of lime juice and season with salt and chopped habanero pepper for a touch of heat.
Assembling the Turnovers
Take a small ball of dough, about the size of a golf ball, and flatten it between plastic sheets using either a tortilla press or a rolling pin. Place a spoonful of either the bean filling or fish filling in the center of the dough disk. Fold the disk over to create a half-moon shape, sealing the edges by pressing them together gently.
Cooking the Turnovers
In a large skillet or deep fryer, heat the remaining oil to 350°F (175°C). Carefully place the turnovers in the hot oil, frying in batches if necessary to avoid overcrowding. Cook each turnover until they are golden brown, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.
Serving Suggestions
Belizean turnovers can be enjoyed fresh and hot, served with a side of spicy onion or cabbage salsa. They’re perfect as appetizers at a party or as part of a casual meal. Pair them with an icy drink or a traditional Belizean chutney to enhance their flavors.
Cooking Time and Tips
The overall preparation and cooking time for these turnovers should be around 45 minutes to 1 hour. To make them ahead of time, consider preparing and freezing the turnovers before frying. They can be fried directly from frozen, though it may take a minute or two longer to achieve that perfect golden brown.