Empanadas de camarao (shrimp empanadas)

8 Servings

Ingredients

Quantity Ingredient
3 cups Flour, all-purpose
1 teaspoon Coarse salt
½ teaspoon Ground tumeric
¼ teaspoon White pepper
10 tablespoons Unsalted butter, chill, chop
6 tablespoons Lard, chilled
1 Egg
1 Egg yolk
½ cup Lite beer or water
2 tablespoons Unsalted butter
1 Large onion, peel, chop
2 Cloves garlic
3 Tomatoes, chopped
½ teaspoon Ground cardamon
⅛ teaspoon Ground cloves
¼ teaspoon White pepper
1 teaspoon Coarse salt
1½ cup Hearts of palm, drain, chop
3 tablespoons Parsley
1 pounds Shrimp, peel, DEVEIN
1 Egg white
2 tablespoons Cold water, milk or cream

Directions

DOUGH

FILLING

SEALER AND GLAZE

Sift flour into a bowl, add lard and mix until the mixture makes a coarse meal. Add egg, egg white and ¼ cup of cold water. Continue mixing and adding the water until a firm dough is formed. Knead until the dough is smooth, then wrap and chill for 15-30 minutes.

In a small skillet, heat butter; add onion and garlic, cook over medium heat until onion is translucent, about 5 minutes. Add tomatoes, cardamon, cloves, pepper, and salt. Cook about 8 minutes.

Add palm and cook 5 minutes more, or until liquid has evaporated. Set filling aside and let cool, or refigerate overnight, well covered.

Make sealer and glaze by mixing egg yolk and cold water together.

Set aside.

Preheat oven to 400 deg F. On a floured board, roll out dough ⅛" thick and cut 4" squares. Knead scraps and reroll, repeat making squares until all the dough is used. Put one tablespoon of the filling into the center of each square, put shrimp on top, moisten edges of dough with sealer and form a triangle. Press edges together with a fork to seal.

Place empanadas on a baking sheet lined with parchment paper. Brush with remaining glaze and bake for 25 minutes, or until golden.

Transfer to a rack to cool slightly, serve warm.

Recipe courtesy of: Art Barron, 05 Feb 93 17:01:00

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