Brazilian Empanadas

"this is not my own personal recipe, i added it for the zaar world tour game and now zaar reps refuse to remove it."
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
1hr 15mins
Ingredients:
17
Serves:
20
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ingredients

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directions

  • Sift together the flour, salt, and turmeric.
  • 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°F.
  • 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.

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Reviews

  1. If you don't mind, a correction: they are called "Empadas." Empanadas are a bit different and are not Brazilian. I'll try it and rate afterwards. (I have trouble figuring a good dough for pastel, since AMerican flour is completely different from the Brazilian; my recipes don't work here...)
     
  2. Ok! so cheated with the dough using Goya`s 10 discos grandes pre-packaged dough for the turnovers. Used cherry tomatoes in place of the plum (Thats what I have so far in my garden). Added 1 hot chili. Used 1/4 cup sherry. Added the diced shrimp mixed and removed from the stove. For it will continue cooking in the hot veggies and when frying. Didn`t want them overcooked.
     
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