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    You are in: Home / Recipes / Brazilian Empadinhas Recipe
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    Brazilian Empadinhas

    Brazilian Empadinhas. Photo by *

    1/1 Photo of Brazilian Empadinhas

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 37 mins

    1 hrs

    2 hrs 37 mins

    Leon & Miriam Posvolsky's Note:

    The empanadas in Brazil are different from those in other Latin american countries and are called empadas or empadinhas. They look more like mini pies

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    Units: US | Metric


    1. 1
      DOUGH Cut butter into salt and flour.
    2. 2
      Stir in rest of the ingredients and knead to combine or just process everything until it forms a ball.
    3. 3
      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.
    4. 4
      Place 2 tsp. of the cold filling into the lined tins.
    5. 5
      Make small balls with the rest of the dough.
    6. 6
      Flatten them to make lids for the mini pies.
    7. 7
      Brush tops with egg yolk Bake in preheated 350 F oven for 30 to 35 minutes or until golden brown.
    8. 8
      SHRIMP FILLING Clean and devein shrimp, saving heads and shells.
    9. 9
      Make a broth with the shells and heads and 2 cups water.
    10. 10
      Cook 1 hour, uncovered over low heat. Strain broth and cook it down to 1/2 cup.
    11. 11
      Cook onions and garlic in olive oil until they start changing color.
    12. 12
      Add bell pepper and cook 2 minutes, Add tomatoes, broth and seasonings and simmer almost to a paste. Add shrimp and cook just until they become opaque. Stir in cornstarch diluted in 2 Tbsp water.
    13. 13
      Stir until thick.
    14. 14
      Add parsley.
    15. 15
      Let cool before using
    16. 16
      NOTES : May use other fillings such as chicken, hearts of palms, cheese Miriam Podcameni Posvolsky Rio de Janeiro

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    Ratings & Reviews:

    • on May 25, 2009

      Newcook in New York, you can add any spices you want. The thing is, "Empadinhas" are not spicy... The dough, if correctly made, is extremely tasty and flaky; I don't know why, but we call it "Massa Podre" (rotten dough). (I don't recall only egg yolk in the dough, by the way.) My grandmother used to make them all the time. They are actually made in very small individual tins. It's A LOT of work, since each individual tiny tin has to be buttered and then arranged on a cookie panto take them to the oven. People nowadays buy them already made, for parties.

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    • on December 25, 2007


      This recipe is missing something. I felt that the filling was a little bland. Any suggestions on what spices to add to give it more of a kick? Also, I found it was difficult using the muffin tin. I used too much dough and my lids did not completely enlose it. I think it would be easier to make it into a sealed taco, rather than a personal pot pie.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 26, 2006


      Great taste and texture as well. Just like the ones I eat at home. Thank you for posting.

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    Nutritional Facts for Brazilian Empadinhas

    Serving Size: 1 (162 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 329.6
    Calories from Fat 150
    Total Fat 16.7 g
    Saturated Fat 3.3 g
    Cholesterol 77.4 mg
    Sodium 446.7 mg
    Total Carbohydrate 35.5 g
    Dietary Fiber 2.0 g
    Sugars 1.8 g
    Protein 9.3 g

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