Empanadas De Camarao (Shrimp Empanadas)

Directions

1. Sift flour into a bowl, add in lard and mix till the mix makes a coarse meal. Add in egg, egg white and 1/4 c. of cool water. Continue mixing and adding the water till a hard dough is formed. Knead till the dough is smooth, then wrap and refrigeratefor 15-30 min.
2. In a small skillet, heat butter; add in onion and garlic, cook over medium heat till onion is translucent/soft, about 5 min. Add in tomatoes, cardamon, cloves, pepper, and salt. Cook about 8 min.
3. Add in palm and cook 5 min more, or possibly till liquid has evaporated. Set filling aside and let cold, or possibly refigerate overnight, well covered.
4. Make sealer and glaze by mixing egg yolk and cool water together.
5. Set aside.
6. Preheat oven to 400 deg F. On a floured board, roll out dough 1/8" thick and cut 4" squares. Knead scraps and reroll, repeat making squares till all the dough is used. Put one Tbsp. of the filling into the center of each square, put shrimp on top, moisten edges of dough with sealer and form a triangle. Press edges together with a fork to seal.
7. Place empanadas on a baking sheet lined with parchment paper. Brush with remaining glaze and bake for 25 min, or possibly till golden brown.
8. Transfer to a rack to cold slightly, serve hot.