Font Size:
  • A
  • A
  • A

E-mail This Page to Your Friends

x

All fields are required.

Separate multiple e-mail addresses with a comma

(i.e. sally@food.com, frank@food.com)

Sending E-mail

Sending E-mail

Or Do Not E-mail

Success!

A link to this page was e-mailed

Brazilian Empanadas

Recipe courtesy Alex Garcia

Show: Melting PotEpisode: Nuevo Latino: Carnival Show

  • Cook Time

    30 min

  • Level

    --

  • Yield

    20 servings

Close

Times:

Prep
45 min
Inactive Prep
--
Cook
30 min
Total:
1 hr 15 min
x

Select a Card Size

x

Add To My Recipe Box

Please limit to 20 characters

Adding Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was added to your Folder_Name folder.

x

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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 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
  • 1 tablespoon tomato paste
  • 1/2 pound shrimp, peeled, deveined, and cut into 1/2-inch dice
  • Salt and freshly ground black pepper
  • 1 egg yolk
  • Oil, for frying

Directions

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 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.

Advertisement
Advertisement