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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   
       
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