Recipe Categories
Tex Mexican
Empanada & Empanadillas

Shanna's Shrimp Empanadas

3 cup Flour, all-purpose
1 tsp Coarse salt
1/2 tsp Ground tumeric
1/4 tsp White pepper
10 tbl Unsalted butter, chill, chop
6 tbl Lard, chilled
1 x Egg
1 x Egg yolk
1/2 cup Lite beer or water
FILLING
2 tbl Unsalted butter
1 lrg onion, peel, chop
2 clv garlic
3 x Tomatoes, chopped
1/2 tsp Ground cardamon
1/8 tsp Ground cloves
1/4 tsp White pepper
1 tsp Coarse salt
1 1/2 cup Hearts of palm, drain, chop
3 tbl Parsley
1 lb Shrimp, peel, DEVEIN
SEALER AND GLAZE
1 x Egg white
2 tbl Cold water, milk or cream

 Method :
Sift flour into a bowl, add lard and mix until the mixture makes a coarse meal. Add egg, egg white and 1/4 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 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.