Brazilian Empanadas

Brazilian Empanadas

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    cups flour

  • 1

    teaspoon salt

  • ½

    teaspoon turmeric

  • 10

    tablespoons unsalted butter

  • 6

    tablespoons shortening

  • 1

    egg

  • ½

    cup beer

  • 1

    small onion cut ½" dice

  • 2

    plum tomatoes cut ½" dice

  • 1

    can hearts of palm - (14 oz) drained, and palms cut into ½" dice

  • 2

    tablespoons butter

  • ½

    cup Sherry

  • 1

    tablespoon tomato paste

  • ½

    pound shrimp peeled, deveined, and cut into ½" dice

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 1

    egg yolk

  • Oil for frying

Directions

Sift together the flour, salt, and tumeric. Work in the butter and shortening until it has a cornmeal-like consistency. Add the egg and the beer, and work until incorporated. Cover with a wet towel, and rest for 15 minutes. Meanwhile, saute the onion, tomatoes, and hearts of palm in butter for 2 to 3 minutes, until soft. Deglaze with the Sherry. Add the tomato paste and cook for 1 minute. Add shrimp and cook for 2 minutes. Season with salt and pepper. Let cool to room temperature. Preheat oil to 350 degrees. Roll dough into 1-inch balls and flatten into rounds approximately 3-inches in diameter. Spoon 1 tablespoon of stuffing onto each round, fold the dough in half, brush edges with egg yolk, and pinch to seal. Fry the empanadas for 4 minutes. This recipe yields 20 servings.


Nutrition

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