Brazilian Empanadas

READY IN: 1hr 15mins
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
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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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