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