Recipe courtesy of Alex Garcia

Brazilian Empanadas

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  • Total: 1 hr 15 min
  • Prep: 45 min
  • Cook: 30 min
  • Yield: 20 servings
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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


  1. 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.
  2. 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.
  3. Preheat oil to 350 degrees F.
  4. 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.