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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.”
1hr 15mins

Ingredients Nutrition


  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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