Empadinhas ( mini pies)

1 Servings

Ingredients

Quantity Ingredient
2½ cup Flour
½ teaspoon Salt
¼ pounds Margarine
1 Egg yolk
1 tablespoon Milk
3 tablespoons Water
1 Egg yolk for basting
½ pounds Small shrimp
½ Onion; minced
3 Tomatoes; peeled, seeded and, chopped
1 tablespoon Chopped parsley
Juice of 1 lemon
Salt; pepper and Tabasco, to taste
½ Clove garlic; minced
2 tablespoons Cornstarch
2 tablespoons Olive oil
1 pinch Cumin
2 tablespoons Chopped bell pepper

Directions

DOUGH

SHRIMP FILLING

DOUGH 1. 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 4. Make balls the size of a walnut, from ⅔ of the dough and line small muffin tins with the dough. 5. Place 2 t. of the cold filling into the lined tins. 6. Make small balls with the rest of the dough. Flatten them to make lids for the mini pies. 7. Brush tops with egg yolk 8. Bake in pre heated 350 F oven for 30 to 35 minutes or until golden brown.

SHRIMP FILLING 1. Clean and devein shrimp, saving heads and shells. 2, 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 ½ a cup. 3. Cook onions and garlic in olive oil until they start changing color. 4. Add bell pepper and cook 2 minutes, 5, Add tomatoes, broth and seasonings and simmer almost to a paste. 6. Add shrimp and cook just until they become opaque. 7. Stir in cornstarch diluted in 2 T water. Stir until thick. 8. Add parsley. 9.

Let cool before using

NOTES : May use other fillings such as chicken, hearts of palms, cheese Recipe by: Miriam Podcameni Posvolsky Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <miriamp@...> on Aug 16, 1997

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