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Categories:
flour salt turmeric butter shortening egg beer onion tomatoes hearts of palm butter sherry wine tomato paste shrimp salt egg yolk oil
Viewed: 27 - Published at: 4 years agoIngredients
- 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 wine
- 1 tablespoon tomato paste
- 1/2 lb shrimp, peeled, deveined, and cut into 1/2-inch dice
- salt & freshly ground black pepper
- 1 egg yolk
- oil, for frying
Method
- Sift together the flour, salt, and turmeric.
- 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°F.
- 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.
