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Oyster Empanada

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Ingredients

Adjust Servings:
For the filling
120g Oysters
45g Bean Sprout
50g Carrots, chopped
45g Shiitake Mushrooms, minced
45g Onion, chopped
60g Garlic Cloves, minced
60g Kutchay
Cooking Oil For Deep Frying
For the dough
350g All-Purpose Flour
3g Iodized Salt
75g Butter, unsalted Cold
1pc Egg
85g Water, iced
10g Vinegar

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Oyster Empanada

Cuisine:

Savoury oyster filling wrapped in flaky empanada dough, deep fried until golden.

  • Serves 10
  • Easy

Ingredients

  • For the filling

  • For the dough

Directions

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Steps

1
Done

Saute onion and garlic.

2
Done

Add oysters, carrots and shiitake.

3
Done

Add Lee Kum Kee Panda Oyster Sauce

4
Done

Add kutchay and sauté for a minute. Set aside to cool.

5
Done

For the dough, cut in butter to flour.

6
Done

Make a well then add egg. Mix by hand.

7
Done

Slowly add water with vinegar. Combine dough. Let it rest in the chiller.

8
Done

Roll out dough into rounds then add the oyster filling. Seal and fry.

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