Empanadas de Camarao (Shrimp Empanadas)

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Dough Ingredients: 3 c Flour, all-purpose 1 teaspoon Coarse salt 1/2 teaspoon Ground tumeric 1/4 teaspoon White pepper 10 tablespoons Unsalted butter, chill, chop 6 tablespoons Lard, chilled 1 Egg 1 Egg yolk 1/2 cup Lite beer or water Filling Ingredients: 2 tablespoons Unsalted butter 1 Large onion, peel, chop 2 Cloves garlic 3 Tomatoes, chopped 1/2 teaspoon Ground cardamon 1/8 teaspoon Ground cloves 1/4 teaspoon White pepper 1 teaspoon Coarse salt 1 1/2 cup Hearts of palm, drain, chop 3 tablespoons Parsley 1 lb Shrimp, peel, devein Sealer and Glaze 1 Egg white 2 tablespoons Cold water, milk or cream Sift flour into a bowl, add lard and mix until the mixture makes a coarse meal. Add egg, egg white and 1/4 cup of cold water. Continue mixing and adding the water until a firm dough is formed. Knead until the dough is smooth, then wrap and chill for 15-30 minutes. In a small skillet, heat butter; add onion and garlic, cookover medium heat until onion is translucent, about 5 minutes. Add tomatoes, cardamon, cloves, pepper, and salt. Cook about 8 minutes. Add palm and cook 5 minutes more, or until liquid has evaporated. Set filling aside and let cool, or refrigerate overnight, well covere. Make sealer and glaze by mixing egg yolk and cold water together. Set aside. Preheat oven to 400ºF. On a floured board, roll out dough 1/8" thick and cut 4" squares. Knead scraps and reroll, repeat making squares until all the dough is used. Put one tablespoon 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. Place empanadas on a baking sheet lined with parchment paper. Brush with remaining glaze and bake for 25 minutes, or until golden. Transfer to a rack to cool slightly, serve warm.