Empadinhas (Brazilian Shrimp Pies)

Recipe by LikeItLoveIt
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make the dough.
  • Place the flour in a large mixing bowl and make a well in the center.
  • Place the butter, shortening, eggs, salt, and 1 cup water in the well.
  • Using one hand to mix, squeeze these ingredients through your fingers to make a paste.
  • Gradually work in the flour, squeezing the dough between your fingers to mix it.
  • Add water as necessary: the dough should be quite soft.
  • Let the dough rest for 30 minutes.
  • Prepare the filling.
  • Peel and devein the shrimp (my favorite yucky part...).
  • Heat the oil in a large saucepan.
  • Sauté the onion and garlic over medium heat for 2-3 minutes, or until soft but not brown.
  • Add the shrimp, bay leaf, tomato paste, salt, and pepper, plus water to cover.
  • Bring to a boil, reduce heat, and simmer for 10 minutes, or until the shrimp is cooked.
  • Strain the shrimp, reserving the broth.
  • Finely chop the shrimp by hand or in the food processor.
  • Stir in the flour, peas, and olives.
  • Stir in 3-4 tablespoons of the reserved broth: the filling should be moist but not runny.
  • Add enough cayenne to give the shrimp mixture a little bite.
  • Pinch off cherry-sized pieces of dough and use them to line the tartlet molds.
  • Push the dough in with your thumb.
  • The dough should just reach over the top of the mold.
  • Place a spoonful of filling in each crust.
  • Roll out the remaining dough and cut out tops for the empadinhas.
  • Try to capture an air bubble when you place the top over the filling: this is what makes the pie light.
  • Seal the tartlets by pinching together the top and bottom crust.
  • Note: the empadinhas can be prepared ahead to this stage and frozen.
  • Preheat the oven to 375° F.
  • Brush the tops of the empadinhas with egg glaze.
  • Bake for 30 minutes, or until golden brown.
  • Unmold and serve.
  • If you're lazy like me, try this big pie version, called empadão: make the filling and use Pillsbury pie crusts, one for the bottom and one for the top.
  • Fantastic dinner stuff!
  • To make chicken empadinhas-------------.
  • Cook the chicken and prepare the broth.
  • Place the chicken in a small saucepan with the garlic, onion, bay leaf and water to cover.
  • Bring to a boil, reduce the heat, and gently simmer for 20 minutes, or until the chicken is tender.
  • Drain the chicken, reserving the broth.
  • When the chicken is cool enough to handle, remove the skin and bones and finely shred the meat.
  • Discard the onion, garlic, and bay leaf.
  • Heat the oil in a large saucepan.
  • Sauté the onion and garlic over medium heat for 2-3 minutes, or until soft but not brown.
  • Add the chicken, bay leaf, tomato paste, salt, and pepper, plus water to cover.
  • Bring to a boil, reduce heat, and simmer for 5 minutes.
  • Procede as in step 3 above, stirring in the flour, peas, and olives.
  • And so on.
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