Brazilian Empanadas

Ingredients
3 cup flour
1 tsp salt
1/2 tsp turmeric
10 tbl unsalted butter
6 tbl shortening
1 x egg
1/2 cup beer
1 sm onion cut 1/2" dice
2 x plum tomatoes cut 1/2" dice
1 can hearts of palm - (14 oz) drained, and
    palms cut into 1/2" dice
2 tbl butter
1/2 cup Sherry
1 tbl tomato paste
1/2 lb shrimp peeled, deveined,
    and cut into 1/2" dice
    Salt to taste
    Freshly-ground black pepper to taste
1 x egg yolk
    Oil for frying
  
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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.
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.
This recipe yields 20 servings.

 

 

 

Brazilian Appetizers