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
- to taste butter
- 2 1⁄2 cups flour
- 1⁄2 teaspoon salt
- 1⁄4 lb margarine
- 1 egg yolk
- 1 tablespoon milk
- 3 tablespoons water
- 1 egg yolk (for basting)
- 1⁄2 lb shrimp (small)
- 1⁄2 onion, minced
- 3 tomatoes, peeled seeded and chopped
- 1 tablespoon parsley, chopped
- 1 lemon (juice of)
- Tabasco sauce
- 1⁄2 clove garlic, minced
- 2 tablespoons cornstarch
- 2 tablespoons olive oil
- 1 pinch cumin
- 2 tablespoons bell peppers, chopped
- DOUGH Cut butter into salt and flour.
- Stir in rest of the ingredients 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 tsp. of the cold 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 350 F oven for 30 to 35 minutes or until golden brown.
- 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 color.
- 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.
- Stir until thick.
- Add parsley.
- Let cool before using
- NOTES : May use other fillings such as chicken, hearts of palms, cheese Miriam Podcameni Posvolsky Rio de Janeiro
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.
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.
Great taste and texture as well. Just like the ones I eat at home. Thank you for posting.