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Brazilian Empanadas  (Not yet rated)

Pastries stuffed with hearts of palm and shrimp.

Cal: 198 Fat: 10g Carbs: 21g Protein: 5g Fiber: 1g
More Nutrition...

Original recipe serves 20

Scaling


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Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 20)

  • 1 teaspoon salt
  • 1/2 cup sherry
  • 1 egg yolks
  • 1 tablespoon tomato paste
  • 6 tablespoons vegetable shortening
  • 1/2 pound shrimp ; deveined, peeled and diced
  • 1/2 teaspoon turmeric
  • vegetable oil ; for frying
  • 1/2 cup beer
  • 3 cups all-purpose flour
  • black pepper ; to taste
  • 10 tablespoons butter ; unsalted
  • 1 small onions ; diced
  • 2 tomatoes ; plum, diced
  • 14 ounces hearts of palm ; 1 can; drained and diced
  • Directions

    Sift together the flour, salt, and tumeric. Work in the butter and shortening until it has a cornmeal-like consistency. Add the beer and egg, and work until fully combined. Cover with a wet towel, and rest for 15 minutes. Meanwhile, saute the tomatoes, hearts of palm and onion 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 325F. 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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