Brazilian Empadinhas

READY IN: 3hrs 37mins




  • 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