Name: Brazilian Empanadas
Prep time: P0Y0M0DT0H45M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 20 servings
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.

Brazilian Empanadas

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