- 3 cups all-purpose flour, plus more as needed for dusting
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1 cup (2 sticks) butter, cut into cubes, room temperature
- 1/2 cup cold beer
- 1 1/2 tablespoons butter
- 1 medium yellow onion, peeled and finely chopped
- 2 cloves garlic, peeled and minced
- 1 small plum tomato, seeded and finely chopped
- 1/4 teaspoon smoked paprika
- Ground cloves
- 1/4 teaspoon ground cumin
- 1 tablespoon flat-leaf parsley, finely chopped
- 1/2 pound shrimp, peeled and deveined, finely chopped
- Kosher salt and freshly ground black pepper
- 1 large egg, lightly beaten with 1 teaspoon water
- Vegetable oil, as needed for deep frying
- 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.
- 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.
- In a medium skillet over low heat, melt the butter. Add the onion and garlic, and cook, stirring occasionally, until tender, about 15 minutes.
- 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.
- 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.
- 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 350°F. Set a cooling rack over a sheet pan and reserve nearby.
- 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.