Brazilian Empanadas
Serves: 5
Hosea Feil
1 January 1970
Based on User reviews:
47
Spice
50
Sweetness
52
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 cups
Flour1
Salt1 tsp
Turmeric10 tbsps
Unsalted Butter6 tbsps
Shortening1
Egg1 cup
Beer1 small
Onion (cut into 1/2-inch dice)2 tbsps
Butter1 cup
Sherry1 tbsp
Tomato Paste1
Egg YolkDirections:
1
Sift together the flour, salt, and tumeric
2
Work in the butter and shortening until it has a cornmeal-like consistency
3
Add the egg and the beer, and work until incorporated
4
Cover with a wet towel, and rest for 15 minutes
5
Meanwhile, saute the onion, tomatoes, and hearts of palm in butter for 2 to 3 minutes, until soft
6
Deglaze with the Sherry
7
Add the tomato paste and cook for 1 minute
8
Add shrimp and cook for 2 minutes
9
Season with salt and pepper
10
Let cool to room temperature
11
Preheat oil to 350 degrees F
12
Roll dough into 1-inch balls and flatten into rounds approximately 3-inches in diameter
13
Spoon 1 tablespoon of stuffing onto each round, fold the dough in half, brush edges with egg yolk, and pinch to seal
14
Fry the empanadas for 4 minutes