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Beef Empanadas

cooking.nytimes.com
  • 120 minutes
  • Serves 40

INGREDIENTS

2

eggs

1/4 cup

milk

1 tbsp

kosher salt

4 1/2 cups

flour

1 cup

butter

2 tbsp

vinegar

2/3 cup

ice water

1 tbsp

vegetable oil

1 tbsp

tomato paste

1 cup

onion

1/2 large

bell pepper

1/2 large

bell pepper

3

garlic cloves

1 1/2 tsp

kosher salt

1/2 tsp

coarsely ground pepper

1/2 medium

russet potato

1/4 cup

raisins

3/4 lb

ground beef

1 tbsp

oyster sauce

1 tbsp

soy sauce

1/2 cup

chicken stock

48 oz

oil