Brazilian Empanadas

Recipe Ingredients

3 cups	187g / 6.6oz	Flour
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Turmeric
10 tablespoons	150ml	Unsalted butter
6 tablespoons	90ml	Shortening
1		Egg
1/2 cup	118ml	Beer
1 cup	62g / 2.2oz	Onion - cut 1/2" dice (small)
2		Plum tomatoes - cut 1/2" dice
1		Hearts of palm - (14 oz) - drained, and
		Palms cut into 1/2" dice
2 tablespoons	30ml	Butter
1/2 cup	118ml	Sherry
1 tablespoon	15ml	Tomato paste
1/2 lb	227g / 8oz	Shrimp - peeled, deveined,
		And cut into 1/2" dice
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Egg yolk
		Oil - for frying

Recipe Instructions

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.

Source:
MELTING POT with Alex Garcia - (Show # MP-1A31) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.