Beef, Sweet Potato, and Raisin Turnovers - flour

Method

• To make the dough in a food processor, combine the flour, sugar, and salt in the work bowl and pulse 2 or 3 times to combine.
• Add the shortening and process for 10 seconds to combine.
• Sprinkle in the butter pieces and pulse 10 to 15 times, until the mixture is pale yellow and resembles coarse crumbs.
• Break apart pieces larger than a pea.
• Transfer to a bowl.
• (Alternatively, put the ingredients in a bowl and use a pastry blender or your fingers in a quick rubbing motion to combine the ingredients.)
• Work in the egg mixture, one-third at a time, using a rubber spatula to fold, mash, and press the ingredients together after each addition.
• When all the liquid has been incorporated, you should be able to press the dough into a ragged mass with the spatula.
• If not, work in additional ice water by the teaspoon.
• Transfer the dough to a work surface (no flouring is needed) and very gently knead the dough into a ball.
• Pat the dough ball into a 5-inch disk.
• Wrap in plastic and refrigerate for at least 1 hour, or up to 2 days.
• Meanwhile, to make the filling, heat the oil in a medium skillet over medium heat.
• Add the onion and garlic and cook, stirring constantly, for 2 to 3 minutes, until the onion is translucent and sweet smelling and the garlic begins to turn blond.
• Add the beef, and use a wooden spoon or spatula to stir and mash the meat into small pieces.
• Cook for 30 to 60 seconds, until most of the meat has begun to brown.
• Add the sweet potato, water, soy sauce, salt, and pepper.
• Stir, lower the heat slightly, and cover.
• Cook for about 4 minutes, or until the potato is nearly tender; there should still be some liquid remaining.
• Uncover, add the raisins, and continue cooking, stirring constantly, for about 1 minute, or until the potato is tender and there is very little liquid left.
• Remove from the heat and use the spoon or spatula to mash half of the potato and make the mixture cohere a bit.
• Transfer to a small bowl and set aside to cool completely before using.
• You should have about 3/4 cup.
• (The filling can be prepared up to 2 days in advance and refrigerated.
• Return it to room temperature before using.)
• If the dough was refrigerated for longer than 1 hour, let it sit at room temperature until malleable.
• Position a rack in the middle of the oven and preheat to 375F.
• Line 2 baking sheets with parchment paper.
• Lightly beat the egg white and keep it nearby.
• Unwrap the dough and put it on a lightly floured work surface.
• Gently squeeze on the dough to elongate it.
• Roll it into a 12-inch log.
• Use a knife to cut the log into 12 pieces.
• (Halve the log first to easily cut even-size pieces.
• The tapered end pieces should be cut a little longer than the rest.)
• Loosely cover the dough pieces with plastic wrap or a kitchen towel to prevent drying.
• Work with half of the dough pieces at time, keeping the others loosely covered.
• Use an Asian-style wooden rolling pin to roll each piece of dough into a circle 3 1/2 inches in diameter and just a bit thicker in the center than at the rim.
• Use a minimum amount of flour to dust your work surface and rotate the circle.
• Roll from the center outward as you would a basic dumpling wrapper (see page 24).
• Holding a wrapper in one hand, use a spoon to position about 1 tablespoon of filling slightly off-center on the wrapper, pressing down very gently and keeping about 1/2 to 3/4 inch of wrapper clear on all sides.
• Brush egg white on half of the rim and then bring up the other half to meet it and close.
• Press with your fingers to create a half-moon (see page 26), sealing the rim well and creating a 1/2-inch brim.
• For extra security, use your thumb and index fingers to form a rope edge (see page 51) or press with the tines of a fork.
• Place the turnover, pretty rope edge facing up, on the prepared baking sheet.
• Repeat with the remaining wrappers, spacing them about 2 inches apart, before working on the second half of dough.
• Assembled empanadas can be frozen on the baking sheet until hard (about 2 hours), transferred to a zip-top freezer bag, and kept frozen for up to 1 month; partially thaw before brushing with egg and baking.
• Lightly beat the egg yolk and brush it on the turnovers, taking care to cover the spine.
• Bake 1 baking sheet at a time for 20 to 22 minutes, until golden brown.
• Put the baking sheet on a rack and cool for about 10 minutes before eating.
• Empanadas are great at room temperature, too.
• Use a high-quality prepared pie crust when you have no time to make dough from scratch.