Pommes Aligot Empanada

配料

Dough:

Yield: 70 empanadas

600 grams all-purpose flour

600 grams yellow masa harina

300 grams beef tallow

30 grams kosher salt

30 grams baking powder

500 grams whole milk

Pommes Aligot Filling:

1.7 kilograms cooked russet potatoes

30 grams kosher salt

5 grams ground white pepper

350 grams heavy cream, warmed

425 grams shredded Comté cheese

425 grams shredded quesillo

350 grams heavy cream, warmed

250 grams unsalted butter

Whipped Crème Fraîche:

500 grams crème fraîche

250 grams heavy cream

15 grams kosher salt

10 grams lemon oil

Zest of 2 lemons

½ teaspoon whipped cream stabilizer

To Assemble and Serve:

Oil for frying

Caviar

Thinly sliced chives

步骤

For the Dough:

In the bowl of a stand mixer fitted with a hook attachment, combine flour, masa harina, beef tallow, kosher salt, and baking powder. Mix 5 minutes on low speed. With the machine running, slowly stream in milk and 500 grams cold water. Increase speed and mix additional 5 minutes, or until dough is smooth and elastic. Remove from bowl and using gloved hands, knead. Tightly wrap in plastic wrap and refrigerate 30 minutes. Portion into 30-gram balls and set aside.

For the Pommes Aligot Filling:

Heat oven to 400°F. Place potatoes on a sheet tray and roast 70 minutes, or until cooked through. Let cool, then halve potatoes and scoop flesh into a mixing bowl. Pass potatoes through a food milk. Season with salt and white pepper. Transfer to a sauce pan over medium-high heat. Stir in cheeses, cream, and butter. Cook until butter and cheeses are fully melted. Remove from heat and let cool.

For the Whipped Crème Fraîche:

In the bowl of a stand mixer fitted with a whisk attachment, combine crème fraîche, heavy cream, salt, lemon oil, lemon zest, and whipped cream stabilizer. Whip until soft to medium peaks form. Set aside.

To Assemble and Serve:

Place 1 Dough ball on tortilla press and gently press until ¼-inch thick. Top with 15 grams Pommes Aligot Filling. Fold and seal edges of Dough to secure Pommes Aligot Filling. Repeat process for remaining Dough balls. Set aside. In a fryer, heat oil to 325°F. Add stuffed Dough to hot oil and fry 4 minutes, or until golden brown. Transfer to a paper towel-lined plate and let drain. Transfer to a serving plate and top with 1 dollop Whipped Crème Fraîche and a spoonful caviar. Garnish with chives.