BRAZILIAN EMPADINHAS
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
Provided by Leon Miriam Posvol
Categories Brazilian
Time 3h37m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- 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
Nutrition Facts : Calories 329.7, Fat 16.7, SaturatedFat 3.4, Cholesterol 77.5, Sodium 446.8, Carbohydrate 35.6, Fiber 2, Sugar 1.9, Protein 9.3
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