Filipino-Style Beef Empanadas

Ingredients

Here are the following ingredients:

Empanada Dough

• 4 large eggs
• 1⅓ cups (325 mL) ice water
• ½ cup (125 mL) milk
• ¼ cup (60 mL) white vinegar
• 3¾ lb (1.8 kg) flour, all-purpose, about 12 cups (3 L)
• 2½ oz (75 g) granulated sugar, about ⅓ cup (75 mL)
• 2 oz (60 g) kosher salt
• 1 lb (500 g) butter, chilled and cubed

Beef Filling

• 3 tbsp (45 mL) olive oil
• 8 oz (250 g) finely chopped onion, about 2 cups (500 mL)
• ¼ cup (60 mL) minced garlic
• 12 oz (375 g) peeled and diced yellow-fleshed potato, ½-inch (1 cm) pieces, about 2 cups (500 mL)
• 5 oz (150 g) diced carrot, ½-inch (1 cm) pieces, about 1 cup (250 mL)
• 4 oz (125 g) diced red bell pepper, ½-inch (1 cm) pieces, about 1 cup (250 mL)
• 2 lb (1 kg) Ground Beef (Medium)
• ½ cup (125 mL) tomato paste
• 2 cups (500 mL) canned diced tomatoes
• ½ cup (125 mL) oyster sauce
• ⅓ cup (75 mL) soy sauce
• 6 oz (175 g) frozen peas, about 1 cup (250 mL)
• 3 oz (90 g) black raisins, about ½ cup (125 mL)
• ½ tsp (2 mL) kosher salt
• ½ tsp (2 mL) freshly ground black pepper

Service

• 4 cups (1 L) dipping sauce, such as sweet and sour sauce or banana ketchup

Preparation

1. Empanada Dough: Whisk eggs with ice water, milk and vinegar; set aside. Add flour, sugar and salt to a robot coupe; pulse to combine. Add butter, a few pieces at a time; pulse until mixture resembles coarse meal. Add egg mixture; pulse just until dough comes together.
2. Transfer dough to lightly floured work surface. Gently fold into itself, bringing dough together, just until combined (be careful to not overwork). Portion dough into three discs; wrap well and refrigerate for at least 2 hours or up to 3 days.
3. Beef Filling: Heat oil in large skillet set over medium heat. Cook onion and garlic until softened. Add potato, carrot and red pepper. Cook, stirring often, for 10 minutes or until softened. Add ground beef; cook until browned.
4. Stir in tomato paste; cook for 1 minute. Add diced tomatoes, oyster sauce and soy sauce; bring to a boil. Simmer for 30 minutes or until potatoes are tender and sauce is thickened. If sauce is drying up too quickly, add a splash of beef stock or water to loosen. Stir in peas, raisins, salt and pepper. Cool, cover and refrigerate until well chilled before using.
5. Assembly: Transfer dough to a lightly floured surface; roll out to ⅛-inch (3 mm) thick. Cut into 4-inch (10 cm) circles. Re-roll the scraps twice to yield 80 circles. 
6. Spoon 2 tbsp (30 mL) chilled Beef Filling onto one side of each circle. Brush water around perimeter of circle. Fold over to enclose filling and press edges firmly to seal.
7. Crimp edges with fingers or fork to create a decorative border. Repeat to make 80 empanadas.
8. Arrange assembled empanadas in single layer on parchment paper-lined sheet pans. Cover and refrigerate for up to 1 day or freeze for up to 1 month.

Service

1. Deep-fry 5 empanadas, at 375°F (190°C), for 2 to 3 minutes or until golden brown and crispy. Drain on paper towel-lined pan.
2. Plate empanadas with ¼ cup (60 mL) dipping sauce.

Beef Cuts