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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
  
  Uncle Dirty Dave's Archives
 
M3bMMM

... If you focus only on the thorns you will miss the beauty of the rose.
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