Total Time
3hrs 37mins
Prep 1 hr
Cook 2 hrs 37 mins

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

Ingredients Nutrition


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


Most Helpful

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.

MrsK May 25, 2009

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.

Newcook in New York December 25, 2007

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

Shakthi January 26, 2006

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