Brazilian Empanadas

• 3 cups flour
• 1 teaspoon salt
• 1/2 teaspoon turmeric
• 10 tablespoons unsalted butter
• 6 tablespoons shortening
• 1 egg
• 1/2 cup beer
• 1 small onion, cut into 1/2-inch dice
• 2 plum tomatoes, cut into 1/2-inch dice
• 1 (14 ounce) can hearts of palm, drained and palms cut into 1/2-inch dice
• 2 tablespoons butter
• 1/2 cup sherry wine
• 1 tablespoon tomato paste
• 1/2 lb shrimp, peeled, deveined, and cut into 1/2-inch dice
• salt & freshly ground black pepper
• 1 egg yolk
• oil, for frying

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 350u0b0F.
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.

flour, salt, turmeric, butter, shortening, egg, beer, onion, tomatoes, hearts of palm, butter, sherry wine, tomato paste, shrimp, salt, egg yolk, oil

Taken from www.food.com/recipe/brazilian-empanadas-307721 (may not work)