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Nutrition Information*
per serving
Calories: 198.3
Total Sugars: 4g
Carb.: 20.7g
Fiber: 1g
Total Fats: 10.2g
Cholesterol: 54.9mg
Protein: 5.2g
Sodium: 253.1mg
*Data provided by USDA
1 teaspoon salt
1/2 cup sherry
1 egg yolks
1 tablespoon tomato paste
6 tablespoons vegetable shortening
1/2 pound shrimp ; deveined, peeled and diced
1/2 teaspoon turmeric
vegetable oil ; for frying
1/2 cup beer
3 cups all-purpose flour
black pepper ; to taste
10 tablespoons butter ; unsalted
1 small onions ; diced
2 tomatoes ; plum, diced
14 ounces hearts of palm ; 1 can; drained and diced
Submitted by lion90
Pastries stuffed with hearts of palm and shrimp.
Cal: 198 Fat: 10g Carbs: 21g Protein: 5g Fiber: 1g
Nutrition Information*
per serving
Based on a 2000 calorie diet
DV %
9.9
--
6.9
3.8
15.7
18.3
10.3
10.5
Calories: 198.3
Total Sugars: 4g
Carb.: 20.7g
Fiber: 1g
Total Fats: 10.2g
Cholesterol: 54.9mg
Protein: 5.2g
Sodium: 253.1mg
*Data provided by USDA
Original recipe serves 20
½ 2x 3x Reset
Ingredients (serves 20)
Directions
- 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.
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