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1
1. In the bowl of a stand mixer fitted with a hook attachment, combine the flour, salt, sugar, and butter. Mix on medium speed to combine the ingredients, then add the beer.
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2
2. Continue mixing to form a smooth, elastic dough, 4 to 5 minutes. Turn the dough out into a mixing bowl, and rest covered in the refrigerator for at least 15 minutes before using.
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3
1. In a medium skillet over low heat, melt the butter. Add the onion and garlic, and cook, stirring occasionally, until tender, about 15 minutes.
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4
2. Add the tomato, paprika, pinch of cloves, cumin, parsley, and shrimp, and cook until the shrimp are cooked through, 5 to 6 minutes. Season with salt and pepper to taste, and cool.
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5
1. Roll the dough out onto a floured surface to a thickness of about 1/4 inch. Cut out into 4-inch rounds. Brush the rounds with egg wash and fill each with about 1 1/2 tablespoons of shrimp filling. Fold over into a half moon and press the edges to seal (for a decorative touch, crimp the sealed edges with a fork). Repeat as needed to use up all of the dough and filling.
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6
2. In a medium pot over medium-heat heat, add enough oil to come about 2 inches up the side of the pot. Heat the oil to 350u00b0F. Set a cooling rack over a sheet pan and reserve nearby.
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7
3. Working in batches, gently fry the empanadas until golden brown, 4 to 5 minutes. Reserve cooked empanadas on the cooling screen while the remaining finish frying. Serve warm.
