| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
|
Archived, Brazil, Mexico, S. america, Seafood |
8 |
Servings |
INGREDIENTS
| 3 |
c |
Flour, all-purpose |
| 1 |
t |
Coarse salt |
| 1/2 |
t |
Ground tumeric |
| 1/4 |
t |
White pepper |
| 10 |
T |
Unsalted butter, chill chop |
| 6 |
T |
Lard, chilled |
| 1 |
|
Egg |
| 1 |
|
Egg yolk |
| 1/2 |
c |
Lite beer or water |
| 2 |
T |
Unsalted butter |
| 1 |
|
Large onion, peel chop |
| 2 |
|
Cloves garlic |
| 3 |
|
Tomatoes, chopped |
| 1/2 |
t |
Ground cardamon |
| 1/8 |
t |
Ground cloves |
| 1/4 |
t |
White pepper |
| 1 |
t |
Coarse salt |
| 1 1/2 |
c |
Hearts of palm, drain chop |
| 3 |
T |
Parsley |
| 1 |
lb |
Shrimp, peel DEVEIN |
| 1 |
|
Egg white |
| 2 |
T |
Cold water, milk or cream |
INSTRUCTIONS
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. Recipe courtesy of: Art Barron,
05 Feb 93 17:01:00 File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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