Beef Empanada (Filipino Bakery-Style)

Method

1. Whisk the flour, sugar, and salt. Cut in the cold butter to pea-size pieces, then toss in 80 ml ice water; add more only until a squeezed handful holds.
2. Press the shaggy pastry into a disk without kneading. Wrap and chill for 45 minutes; rechill whenever it feels soft or greasy.
3. Heat the oil over medium heat. Soften the onion for 2 minutes and garlic for 30 seconds, then add the beef and crumble for 6–8 minutes, until no pink remains.
4. Stir in the potato, carrot, tomato sauce, water, soy sauce, salt, and pepper. Cover and simmer over medium-low for 8–10 minutes, until nearly tender.
5. Add peas and raisins; cook uncovered for 4–6 minutes, until the beef reaches 71°C and no liquid pools when tilted. Taste for salt, spread on a tray, and refrigerate until cold.
6. Heat the oven to 190°C and line a baking tray. Divide the pastry into 12 equal pieces, keeping unused pieces cold.
7. Roll each piece between parchment into a 13–14 cm circle, 3 mm thick. Put 45–50 g cold filling off-center, leaving a 1.5 cm border; use less if needed to seal without stretching.
8. Fold into a half-moon, press out trapped air, seal firmly with a fork, and cut a small steam vent in the top.
9. Beat the egg with 1 tablespoon water and brush over the pastries. Bake for 24–28 minutes, rotating once, until the tops and bottom edges are deep golden.
10. Cool on the tray for 5 minutes, then on a rack for 10 minutes so the filling settles and the pastry stays crisp.