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Brazilian Empanadas

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“this is not my own personal recipe, i added it for the zaar world tour game and now zaar reps refuse to remove it.”
READY IN:
1hr 15mins
SERVES:
20
UNITS:
US

Ingredients Nutrition

Directions

  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.

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