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Brazilian Empanadas  (Not yet rated)

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Submitted by lion90

Pastries stuffed with hearts of palm and shrimp.

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

Original recipe serves 20

Ingredients (serves 20)

½ 2x 3x Reset

  • 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

  • In My Kitchen

    • Directions

     Prep: 25 min | Cook: 25 min | Ready in: 50 min
    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 beer and egg, and work until fully combined. Cover with a wet towel, and rest for 15 minutes.
    4. Meanwhile, saute the tomatoes, hearts of palm and onion in butter for 2 to 3 minutes, until soft. Deglaze with the sherry.
    5. 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.
    6. Preheat oil to 325F.
    7. Roll dough into 1-inch balls and flatten into rounds approximately 3-inches in diameter.
    8. Spoon 1 tablespoon of stuffing onto each round, fold the dough in half, brush edges with egg yolk, and pinch to seal.
    9. Fry the empanadas for 4 minutes.

    Nutrition Facts*

    Based on a 2000 calorie diet per serving per serving
    DV %

    9.9
    --
    6.9
    3.8
    15.7
    18.3
    10.3
    10.5


    Calories: 198.3
    Total Sugars: 4g
    Carb.: 20.7g
    Fiber: 1g
    Total Fats: 10.2g
    Cholesterol: 54.9mg
    Protein: 5.2g
    Sodium: 253.1mg
    Breakdown By ingredient...
    *Data provided by USDA

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