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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 20 |
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Ingredients:
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 |
Directions:
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.
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