Brazilian Fried Turnovers

INGREDIENTS

DOUGH:

• 4 CUPS ALL-PURPOSE FLOUR
• 1 TABLESPOON SALT
• 1 TABLESPOON CORN OIL
• 40 ML CACHAÇA
• 1 BOTTLE CORN OIL, FOR FRYING

SHRIMP FILLING:

• 500 G MEDIUM-SIZED SHRIMP, CLEANED AND CHOPPED
• JUICE OF 1 LIME
• ½ ONION, CHOPPED
• 2 CLOVES OF GARLIC
• 2 TOMATOES, CHOPPED
• 2 TABLESPOONS OLIVE OIL
• SHRIMP BROTH (MADE WITH SHRIMP SHELLS)
• ½ CUP GREEN OLIVES, CHOPPED
• ¼ BUNCH PARSLEY, CHOPPED
• 1 RECIPE DOUGH FOR PASTEL
• SALT AND PEPPER TO TASTE

MEAT FILLING:

• 500 G GROUND BEEF KNUCKLE
• 3 TABLESPOONS CORN OIL
• ½ ONION
• 3 CLOVES OF GARLIC
• ½ CUP BLACK OLIVES, CHOPPED
• 4 EGGS, BOILED AND CHOPPED
• ½ BUNCH PARSLEY, CHOPPED
• 1 RECIPE DOUGH FOR PASTEL
• SALT AND GROUND PEPPER TO TASTE

HEARTS OF PALM FILLING:

• 750 G FRESH PEACH PALM HEARTS
• 1 TABLESPOON OLIVE OIL
• 2 TABLESPOONS BUTTER
• ¼ ONION, CHOPPED
• 1 CLOVE OF GARLIC
• 2 TOMATOES, PEELED, SEEDED AND CHOPPED
• 1 TABLESPOON ALL-PURPOSE FLOUR
• 1 CUP MILK
• ¼ BUNCH PARSLEY, CHOPPED
• 1 RECIPE DOUGH FOR PASTEL
• SALT AND PEPPER TO TASTE

PREPARATION

Dough

Mix 3 cups of flour with the salt. Make a well in the centre and gradually pour in 400 ml of water, incorporating the ingredients with the hands. Add the oil and mix until smooth. Combine the cachaça. Dust the remaining flour over a clean surface and knead the mixture until you have an elastic and not sticky dough. Cover with a cloth and set aside for 30 minutes. Roll out the dough with a cylinder or rolling pin and cut into desired size. Add the filling and fry in oil at 180°C.

Shrimp filling

Season shrimp with lime juice, salt and ground pepper. Set aside. Stir-fry onion, garlic and tomato in olive oil. Add the shrimp and broth (1 cup). Let it reduce by half, until gets creamier. Add olives and parsley. Stuff the dough with it and fry the pastéis.

Meat filling

Season meat with salt and ground pepper and stir-fry in oil, until golden brown. Stir in onion and garlic. Add olives, eggs and parsley. Mix gently, taking care not to smash the eggs. Take off the heat, stuff the dough with it and fry the pastéis.

Hearts of palm filling

Season the palm hearts with olive oil, salt and ground pepper. Wrap in aluminium foil and take it to the oven at 180°C for 30 minutes, or until tender. Chop it and set aside. Melt the butter and sauté the onion, garlic and tomato until soft. Add flour and let it cook for a while, stirring constantly to avoid lumps. Stir in the milk and cook until creamy; add the palm hearts. Adjust seasoning, sprinkle parsley and take off the heat. Stuff the dough with it and fry pastéis.