Recipe
Brazilian Mini Pies Recipe - (Empadinhas)
Posted by : unknown
Preparation time : 2 Hrs 30 Min
Cooking time : 40 Min
Level of difficulty : High
Ingredients
6 servings
- 2'1/2 cups flour
- 1/2 teaspoon salt
- 500gr (1lb) margarine or butter
- 1 egg yolk
- 1 tablespoon milk
- 3 tablespoons water
- 1 egg yolk (for basting)
- 250 gr (1.2 lb) shrimp (small)
- 1/2 onion, minced
- 3 tomatoes, peeled seeded and chopped
- 1 tablespoon parsley, chopped
- 1 lemon (juice of)
- salt
- pepper
- Tabasco sauce
- 1/2 clove garlic, minced
- 2 tablespoons cornstarch
- 2 tablespoons olive oil
- 1 pinch cumin
- 2 tablespoons bell peppers, chopped
Preparation
- Cut butter into salt and flour.
- Stir in rest of the ingredients (egg yolk, water and milk) and knead to combine or just process everything until it forms a ball. Let rest covered 1 hour
- Make balls the size of a walnut, from 2/3 of the dough and line small muffin tins with the dough.
- Place 2 tablespoons of the cold shrimp filling into the lined tins.
- Make small balls with the rest of the dough. Flatten them to make lids for the mini pies. Brush tops with egg yolk Bake in preheated 175 C (350 F) oven for 30 to 35 minutes or until golden brown.
Preparation Instruction for SHRIMP FILLING
- Clean and devein shrimp, saving heads and shells.
- Make a broth with the shells and heads and 2 cups water. Cook 1 hour, uncovered over low heat. Strain broth and cook it down to 1/2 cup.
- Cook onions and garlic in olive oil until they start changing colour. Add bell pepper and cook 2 minutes, Add tomatoes, shrimp broth and seasonings and simmer almost to a paste. Add shrimp and cook just until they become opaque. Stir in cornstarch diluted in 2 tablespoon water. Stir until thick. Add parsley.
- Let cool before using to fill doughts.
