1. Sift together the flour, salt, and turmeric. 2. Work in the butter and shortening until it has a cornmeal-like consistency. 3. Add the egg and the beer, and work until incorporated. 4. Cover with a wet towel, and rest for 15 minutes. 5. Meanwhile, saute the onion, tomatoes, and hearts of palm in butter for 2 to 3 minutes, until soft. 6. Deglaze with the sherry. 7. Add the tomato paste and cook for 1 minute. 8. Add shrimp and cook for 2 minutes. 9. Season with salt and pepper. Let cool to room temperature. 10. Preheat oil to 350°F. 11. Roll dough into 1-inch balls and flatten into rounds approximately 3-inches in diameter. 12. Spoon 1 tablespoon of stuffing onto each round, fold the dough in half, brush edges with egg yolk, and pinch to seal. 13. Fry the empanadas for 4 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
