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

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

DIRECTIONS CONTINUE

Add the beef, increase the temperature to medium-high
and cook, stirring occasionally, until beef is cooked
through, about 10 minutes. Stir in oyster sauce and soy
sauce until coated, then stir in chicken stock. (Mixture
should be glossy but not overtly wet; cook for another 5
minutes or so to reduce liquid, if need be.) Transfer to
a sheet pan, dispersing in a thin layer, and refrigerate
until chilled, at least 20 minutes.

Fill a small bowl with some cool water for sealing your
empanadas, and another small bowl with flour for
dusting. Working with one log at a time, remove dough
from fridge. Cut each log in half crosswise, then cut
each half crosswise into 10 equal pieces, which will be
the shape of thick coins. Using a bit of flour, dust
your work surface. Round each coin slightly using your
thumb and forefinger and on your surface with your hands
press each coin lightly to coax it into a flat round
shape. Switch to a rolling pin and roll each piece of
empanada dough into a 4 1/2" circle. You can lightly
dust and stack your circles off to the side or transfer
them to a parchment lined baking sheet and chill until
you are ready to assemble (they are easier to work with
when kept cool). Repeat with remaining log. When you
have all your pieces rolled out, you are ready to
assemble your empanadas. Place about 1 1/2 tablespoons
of the meat filling in the center of each circle,
leaving at least a 1/2" border. Using a brush or your
finger, wet the edges of the dough with water and fold
the crust over the filling, forming half-moon empanada
shapes, sealing out as much air as possible. Crimp the
edges of the empanada with the tines of a fork to seal.

In a large heavy Dutch oven or pot, heat about 2"
of oil over medium-high. Heat oil to 365ºF/180ºC.

Working in batches so as not to crowd the pan,
maintaining an even heat, fry the empanadas, turning
frequently, until they start to bob, 4 to 5 minutes.
(They should be crisp and golden brown, the pastry
should be cooked through and the meat should be warmed
through.) Transfer to a paper-towel lined baking sheet
and fry remaining empanadas. Serve warm.

By: Angela Dimayuga

Yield: 40 empanadas

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

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