BRAZILIAN EMPANADAS

Brazilian Empanadas image

Provided by catalinacrawler

Time 1h15m

Yield 20 serving(s)

Number Of Ingredients 17

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

Steps:

Sift together the flour, salt, and turmeric.
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°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.