Brazilian Empanadas

By á-174942

Ingredients

• 3 cups flour
• 1 teaspoon salt
• 1/2 teaspoon turmeric
• 10 tablespoons unsalted butter
• 6 tablespoons shortening
• 1 egg
• 1/2 cup beer
• 1 small onion cut 1/2" dice
• 2 plum tomatoes cut 1/2" dice
• 1 can hearts of palm - (14 oz) drained, and palms cut into 1/2" dice
• 2 tablespoons butter
• 1/2 cup Sherry
• 1 tablespoon tomato paste
• 1/2 pound shrimp peeled, deveined, and cut into 1/2" dice
• Salt to taste
• Freshly-ground black pepper to taste
• 1 egg yolk
• Oil for frying

Details

Servings 20

Preparation

Step 1

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.