Brazilian Empanadas

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 20
• 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 into 1/2-inch dice
• 2 plum tomatoes, cut into 1/2-inch dice
• 1 (14 ounce) can hearts of palm, drained and palms cut into 1/2-inch dice
• 2 tablespoons butter
• 1/2 cup sherry wine
• 1 tablespoon tomato paste
• 1/2 lb shrimp, peeled, deveined, and cut into 1/2-inch dice
• salt & freshly ground black pepper
• 1 egg yolk
• oil, for frying

Recipe

• 1 sift together the flour, salt, and turmeric.
• 2 work in the butter and shortening until it has a cornmeal-like consistency.
• 3 add the egg and the beer, and work until incorporated.
• 4 cover with a wet towel, and rest for 15 minutes.
• 5 meanwhile, saute the onion, tomatoes, and hearts of palm in butter for 2 to 3 minutes, until soft.
• 6 deglaze with the sherry.
• 7 add the tomato paste and cook for 1 minute.
• 8 add shrimp and cook for 2 minutes.
• 9 season with salt and pepper. let cool to room temperature.
• 10 preheat oil to 350°f.
• 11 roll dough into 1-inch balls and flatten into rounds approximately 3-inches in diameter.
• 12 spoon 1 tablespoon of stuffing onto each round, fold the dough in half, brush edges with egg yolk, and pinch to seal.
• 13 fry the empanadas for 4 minutes.