Brazilian Empanadas

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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