Recipe - Empanadas De Camarao (Shrimp Empanadas)

DOUGH
3 cup Flour, allpurpose
1 teaspoon Coarse salt
One half teaspoon Ground tumeric
One fourth teaspoon White pepper
10 tablespoon Unsalted butter, chill, chop
6 tablespoon Lard, chilled
1 Egg
1 Egg yolk
One half cup Lite beer or water

FILLING
2 tablespoon Unsalted butter
1 Large onion, peel, chop
2 Cloves garlic
3 Tomatoes, chopped
One half teaspoon Ground cardamon
1/8 teaspoon Ground cloves
One fourth teaspoon White pepper
1 teaspoon Coarse salt
1 One half cup Hearts of palm, drain, chop
3 tablespoon Parsley
1 pound Shrimp, peel, DEVEIN

SEALER AND GLAZE
1 Egg white
2 tablespoon Cold water, milk or cream

Sift flour into a bowl, add lard and mix until the mixture makes a coarse
meal. Add egg, egg white and One fourth 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 1530 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 1/8" 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip