Brazilian Empanadas (Pastéis) with Heart of Palm Filling - Dairy-Free

Ingredients

• 2 cups All-Purpose Flour
• 1 teaspoon Salt
• 1/2 cup Vegetable Shortening
• 1/2 cup Cold Water
• 1 can Heart of Palm
• 1/2 medium Onion
• 2 cloves Garlic
• 1 medium Tomato
• 1 tablespoon Olive Oil
• 1/2 teaspoon Smoked Paprika
• 1/2 teaspoon Oregano
• 1/4 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 large Egg (for brushing)

Instructions

1. 1In a large mixing bowl, combine the 2 cups of All-Purpose Flour and 1 teaspoon of Salt. Add the 1/2 cup of Vegetable Shortening and cut it into the flour mixture using a pastry blender or your fingers until the mixture resembles coarse crumbs.
2. 2Gradually add the 1/2 cup of Cold Water, mixing with your hands until a cohesive dough forms. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes to allow it to firm up and become easier to handle.
3. 3While the dough chills, prepare the filling. Drain the 1 can of Heart of Palm and chop it into 1/4-inch pieces. Dice the 1/2 medium Onion into 1/4-inch pieces, mince the 2 cloves of Garlic, and dice the 1 medium Tomato into 1/4-inch pieces.
4. 4Heat the 1 tablespoon of Olive Oil in a 10-inch skillet over medium heat. Add the diced 1/2 medium Onion and minced 2 cloves of Garlic, and sauté for 3-5 minutes, stirring occasionally, until the onion is translucent and softened.
5. 5Add the chopped 1 can of Heart of Palm, diced 1 medium Tomato, 1/2 teaspoon of Smoked Paprika, 1/2 teaspoon of Oregano, 1/4 teaspoon of Salt, and 1/4 teaspoon of Black Pepper to the skillet. Stir to combine and cook for 3-4 minutes, until the mixture is thoroughly heated and the flavors have melded. Remove from heat and let the filling cool slightly.
6. 6Remove the chilled dough from the refrigerator. Place the dough between two sheets of parchment paper and roll it out evenly to a thickness of about 1/8 inch. Use a 3-inch round cutter or the rim of a glass to cut out circles of dough. Gently gather any dough scraps, press them together, and re-roll between parchment paper to cut out additional circles until all the dough is used.
7. 7Place about 1 tablespoon of the cooled heart of palm filling in the center of each dough circle. Fold one side of the dough over the filling to create a half-moon shape, aligning the edges. Press the edges together firmly to seal, then crimp them with the tines of a fork to ensure a tight seal.
8. 8In a small bowl, whisk the 1 large Egg until well beaten. Lightly brush the tops of each empanada with the beaten egg wash.
9. 9Arrange the empanadas on a baking sheet. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the crusts are golden brown and slightly puffed.

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