Sift together the flour, salt, and tumeric. Work in the butter and shortening until it has a cornmeal-like consistency. Add the beer and egg, and work until fully combined. Cover with a wet towel, and rest for 15 minutes. Meanwhile, saute the tomatoes, hearts of palm and onion in butter for 2 to 3 minutes, until soft. Deglaze
with the sherry. Add the tomato paste and cook for 1 minute. Add shrimp and cook for 2 minutes. Season with salt and pepper. Let cool to room temperature. Preheat oil to 325F. Roll dough into 1-inch balls and flatten into rounds approximately 3-inches in diameter. Spoon 1 tablespoon of stuffing onto each round, fold
the dough in half, brush edges with egg yolk, and pinch to seal. Fry
the empanadas for 4 minutes.