Brazilian Empanadas
By: Anonymous
Published: Thursday, February 11, 2010 - 6:16am

Ingredients




3 cups flour
1 teaspoon salt
teaspoon turmeric
10 tablespoons unsalted butter
6 tablespoons shortening
1 egg
cup beer
1 small onion cut ½" 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
cup Sherry
1 tablespoon tomato paste
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

Preparation

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. 2 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. 3 Preheat oil to 350 degrees. 4 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. 5 This recipe yields 20 servings.