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.
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