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   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   
      
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