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Brazilian   -   Hearts Of Palm And Shrimp Empanadas   adapted from The Art of South American Cooking

  • 3 Medium Scallions -- finely chopped
  • 1 Tablespoon Butter
  • 1 Tablespoon Flour
  • 1 Cup Milk
  • 1 Cup Hearts Of Palm -- chopped
  • 1 Cup Shrimp -- cooked
  • 2 Tablespoons Parsley -- finely chopped
  • 1/2 Teaspoon Paprika
  • 2 Medium Hard-Boiled Egg -- finely chopped
  • 1 Package Pastry Dough
Directions Saute onions in butter until soft. Add the flour and cook, stirring for 2 minutes. Add milk and stir until the mixture thickens slightly. Remove from heat and stir in the hearts of palm, shrimp, parsley, paprika and eggs. Roll out the pastry dough and cut into 20, 3 inch diameter circles. Place a tablespoon of the filling onto the dough. Fold it over to form a half moon and seal with the tines of a fork. Bake at 450 degrees for 8-10 minutes or until nicely browned.
Serves 10
Time to Make 0:00

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