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home > recipes > seafood > empanadas de camarao
Serves 8 DOUGH: 1 teaspoons of salt 1/4 teaspoon of white pepper 1/2 teaspoon of ground tumeric 10 tablespoons of unsalted chilled butter 6 tablespoons of chilled lard 3 cups of flour 1 large egg 1 egg yolk 1/2 cup of lite beer FILLING: 1 large chopped onion 3 finely chopped tomatoes 1/2 teaspoon of ground cardamon 1/4 teaspoons of white pepper 1 teaspoons of salt 1 1/2 cup of chopped hearts of palm 3 tablespoons of parsley 1 pound of shrimp, peel, DEVEIN 2 tablespoons of butter 2 cloves garlic 1/8 teaspoon of ground cloves GLAZE AND SEALER: 2 tablespoons of cold milk, water, or cream 1 egg white Directions: 1. Sift flour and lard into a large bowl. Then, mix until the mixture thickens. Add one large egg, 1/4 cup of cold water (milk or cream are suffice as well), and the egg white. Mix all of these ingredients until dough is formed. Knead dough until it is completely smoothed out. Chill this dough wrapped for 25 minutes. 2. Add butter to small pan and saute onions. Then, add cloves, pepper, tomatoes, cardamon, and salt. Cook for 7 minutes. Add chopped hearts of palm to the sauce pan and cook for a few additional minutes. Make sure all liquid has evaporated. Set this filling to the side and refrigerate overnight in a covered container. 3. To make the sealer, mix the cold water and egg yolk. Also, set the sealer to the side. 4. Roll out the dough on a floured board and create square pieces of dough. Place one tablespoon of filling into each square, put shrimp on top of the filling of each square, dampen each edge of the square with the sealer and then form a triangle. Enclose all edges with a fork. 5. Put these empanadas on a lined baking sheet. Glaze the top of each empanada with the sealer. Then, bake for 30 minutes in a 400 degree oven, or until golden brown.

Empanadas De Camarao


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keyword: empanadas
keyword: camarao
ethnicity: south american
recipes for seafood
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(posted July 11, 2009)

Serves 8

DOUGH:
1 teaspoons of
salt
1/4 teaspoon of white pepper
1/2 teaspoon of ground tumeric
10 tablespoons of unsalted chilled
butter
6 tablespoons of chilled
lard
3 cups of
flour
1 large
egg
1
egg yolk
1/2 cup of lite
beer

FILLING:
1 large chopped
onion
3 finely chopped tomatoes
1/2 teaspoon of ground cardamon
1/4 teaspoons of white pepper
1 teaspoons of
salt
1 1/2 cup of chopped
hearts of palm
3 tablespoons of
parsley
1 pound of
shrimp, peel, DEVEIN
2 tablespoons of
butter
2 cloves
garlic
1/8 teaspoon of ground cloves

GLAZE AND SEALER:
2 tablespoons of cold
milk, water, or cream
1
egg white

Directions:

1.
Sift flour and lard into a large bowl. Then, mix until the mixture thickens. Add one large egg, 1/4 cup of cold water (milk or cream are suffice as well), and the egg white. Mix all of these ingredients until dough is formed. Knead dough until it is completely smoothed out. Chill this dough wrapped for 25 minutes.

2. Add
butter to small pan and saute onions. Then, add cloves, pepper, tomatoes, cardamon, and salt. Cook for 7 minutes. Add chopped hearts of palm to the sauce pan and cook for a few additional minutes. Make sure all liquid has evaporated. Set this filling to the side and refrigerate overnight in a covered container. 3. To make the sealer, mix the cold water and egg yolk. Also, set the sealer to the side.

4.
Roll out the dough on a floured board and create square pieces of dough. Place one tablespoon of filling into each square, put shrimp on top of the filling of each square, dampen each edge of the square with the sealer and then form a triangle. Enclose all edges with a fork.

5. Put these empanadas on a lined
baking sheet. Glaze the top of each empanada with the sealer. Then, bake for 30 minutes in a 400 degree oven, or until golden brown.


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