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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
  
  Uncle Dirty Dave's Archives
 
MMMMM

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