03a
MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: N.Y.T. Beef Empanadas - PART ONE
Categories: Pastry, Beef, Vegetables, Fruits, Potatoes
Yield: 10 Servings

MMMMM-----------------------EMPANADA DOUGH----------------------------
2 lg Eggs
1/4 c Milk
1 tb + 1/2 ts kosher salt
4 1/2 c (575 g) all-purpose flour,
- more as needed
1 c (225 g) unsalted butter;
- diced
2 tb White vinegar
2/3 c Ice water

MMMMM--------------------------FILLING-------------------------------
1 tb Oil
1 tb Tomato paste
1 sm Yellow onion; fine chopped
1/2 lg Bell pepper; stemmed, seeded
- in 1/4" cubes
1/2 lg Red bell pepper; stemmed,
- seeded, in 1/4" cubes
3 cl Garlic; fine minced
1 1/2 ts Kosher salt
1/2 ts Coarse ground black pepper
1/2 md Russet potato; peeled, in 1
- cm cubes
1/4 c Raisins
3/4 lb Ground beef
1 tb + 1/2 ts oyster sauce
1 tb Soy sauce
1/2 c Chicken stock
48 oz Bottle oil; for frying

PREPARE THE EMPANADA DOUGH: In a medium bowl, beat the
eggs with the milk and 1/2 teaspoon salt. In a large
bowl, combine the flour and 1 tablespoon salt, and mix
well. Add the butter and incorporate it into the flour
using your hands or a food processor. Combine until
mixture is sandy. Combine the egg mixture, vinegar and
2/3 cup ice water, whisking to break up the egg. Add egg
mixture to flour mixture, and beat with a fork to bring
dough together.

Sprinkle a light layer of flour over a work surface.
Place the dough on top. Bring dough together by pressing
and folding dough onto itself a few times with the palms
of your hands. Being careful not to overwork, split
dough in half and form into two equal logs about the
thickness of a small sausage, 1 1/2" to 2" thick.
Wrap with plastic wrap and refrigerate until firm,
about 1 hour.

While the dough rests, prepare the filling: In a large
skillet, heat the oil over medium-high and bring to a
shimmer. Add the tomato paste and toast, stirring
frequently, until darkened and caramelized, about 3
minutes. Add the onion, bell peppers, garlic, salt and
pepper, and cook, stirring occasionally, until slightly
softened, about 5 minutes.

Add the potato and raisins, and cook, stirring, until
mixture starts to caramelize, 8 to 10 minutes. Reduce
the heat to medium and cook, stirring occasionally,
until softened, about 5 minutes.

CONTINUED IN PART TWO

By: Angela Dimayuga

Yield: 40 empanadas

RECIPE FROM: https://cooking.nytimes.com

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