Name: Beef Empanadas
Yield: Makes 20 empanadas
Cuisine: Filipino
Ingredients: ½ small red bell pepper, cut into ¼-inch (6 mm) cubes; 2 cloves garlic, peeled and finely minced; 2 teaspoons oyster sauce; 6 ounces (170 g) ground beef; 1½ teaspoons soy sauce; 1 bottle (48 ounces/1.4 L) canola or other neutral oil, for frying; ½ teaspoon coarsely cracked black pepper; ¼ medium russet potato, peeled and cut into ⅜-inch (1 cm) cubes; 2 tablespoons brown raisins; 2 teaspoons canola or other neutral oil; 2 teaspoons kosher salt; 1 teaspoon kosher salt; 2¼ cups (280 g) all-purpose flour, plus more as needed; 1 large egg; ¼ cup (60 ml) chicken stock, store-bought or homemade (see headnote, Sinigang Roast Chicken); ½ small green bell pepper, cut into ¼-inch (6 mm) cubes; ½ small yellow onion, finely chopped; ½ cup (1 stick/115 g) cold unsalted butter, diced; ⅓ cup (75 ml) ice water; 2 tablespoons milk; 2 teaspoons tomato paste; 1 tablespoon white vinegar

Preparation info

Makes
20
empanadas

Difficulty
Medium

Appears in

Filipinx

By Angela Dimayuga and Ligaya Mishan

Published 2021

About

Meat pies are ancient: Before the empanadas of Galicia there were the sanbusaj of ninth-century Persia, heralded in poetry. They took on many names as they traveled the world. Our version came from the Spanish by way of Latin America, one end of the empire reaching out to the other, and like our compatriots in Latin America, we made them ours. My family used to buy these by the tray for parties; they’re sturdy enough to last all day and delicious whether minutes out of the fryer, so hot the