Mini Brazilian Shrimp Pies
Mini Brazilian shrimp pies, known as empadinhas, offer a delightful twist on traditional empanadas. These small, savory delights are characterized by a flaky, buttery crust that encapsulates a rich filling of tender shrimp, fresh tomatoes, and aromatic spices. Originating from Brazil, these empadinhas are perfect for appetizers, parties, or as a tasty snack. Prepared in mini muffin tins, they are easy to serve and even easier to devour. Serve them warm for the best experience, and enjoy a bite of Brazil's culinary heritage!
8
Servings
140
Calories
21
Ingredients
Ingredients
Butter
to taste (cut into flour and salt)
Flour
2 1/2 cups (all-purpose)
Salt
1/2 teaspoon (to taste)
Margarine
1/4 lb (softened)
Egg yolk
1 (for dough)
Milk
1 tablespoon (for dough)
Water
3 tablespoons (cold)
Egg yolk
1 (for basting)
Shrimp
1/2 lb (cleaned and deveined)
Onion
1/2 (minced)
Tomatoes
3 (peeled, seeded, and chopped)
Parsley
1 tablespoon (chopped)
Lemon
1 (juiced)
Salt
to taste (for seasoning)
Pepper
to taste (for seasoning)
Tabasco sauce
to taste (optional, for heat)
Garlic
1/2 clove (minced)
Cornstarch
2 tablespoons (for thickening)
Olive oil
2 tablespoons (for cooking)
Cumin
1 pinch (for seasoning)
Bell peppers
2 tablespoons (chopped)
Instructions
1
Prepare the dough by mixing the flour and salt in a large bowl. Cut in the butter and margarine until the mixture resembles coarse crumbs.
2
In a separate bowl, whisk together one egg yolk, milk, and water. Gradually add this to the flour mixture, stirring until a dough forms.
3
Cover the dough and let it rest in the refrigerator for 1 hour.
4
Meanwhile, for the filling, clean and devein the shrimp, reserving the shells and heads. In a pot, combine the shells and heads with 2 cups of water and simmer for 1 hour over low heat to create a broth. Strain the broth and reduce it to 1/2 cup.
5
In a skillet, heat olive oil over medium heat and sauté the minced onion and garlic until translucent. Add the chopped bell peppers and cook for an additional 2 minutes.
6
Stir in the chopped tomatoes, broth, salt, pepper, Tabasco sauce, cumin, and simmer until almost pasty. Add the shrimp and cook until they are opaque. Stir in the diluted cornstarch to thicken the mixture.
7
Once the filling is thickened, stir in the chopped parsley and let it cool.
8
After resting, divide the dough into two portions. Roll out 2/3 of the dough and line small muffin tins with it, ensuring there’s enough overhang to cover the filling.
9
Add approximately 2 teaspoons of cooled shrimp filling to each lined tin. Roll the remaining dough into small balls and flatten them to create lids for the pies.
10
Place the lids on top of the filled tins and press the edges to seal. Brush the tops with the remaining egg yolk.
11
Bake in a preheated oven at 350°F (175°C) for 30-35 minutes or until golden brown.
12
Allow to cool slightly before serving and enjoy your mini shrimp pies!
Nutrition Information
8.75g
Fat
12.5g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Mini Brazilian Shrimp Pies?
Mini Brazilian shrimp pies, also known as empadinhas, are savory snacks featuring a flaky, buttery crust filled with a rich mixture of shrimp, tomatoes, and spices.
What is the traditional name for these shrimp pies?
In Brazil, these mini savory pies are traditionally called empadinhas.
How many servings does this recipe yield?
This recipe is designed to yield 8 servings.
What are the calories per serving for these pies?
Each serving contains approximately 140 calories.
How long does the dough need to rest?
The dough should rest in the refrigerator for 1 hour before being rolled out.
What is the required oven temperature for baking?
The oven should be preheated to 350°F (175°C).
How long do the mini pies take to bake?
They bake for 30 to 35 minutes or until they turn golden brown.
What type of pan is used to make these empadinhas?
Mini muffin tins are used to shape and bake these pies.
How do you make the shrimp broth for the filling?
Simmer reserved shrimp shells and heads in 2 cups of water for 1 hour, then strain and reduce the liquid to 1/2 cup.
What is used to thicken the shrimp filling?
The filling is thickened using 2 tablespoons of diluted cornstarch.
What ingredients are needed for the pie dough?
The dough consists of flour, salt, butter, margarine, egg yolk, milk, and cold water.
How much shrimp is required for this recipe?
You will need 1/2 lb of cleaned and deveined shrimp.
What vegetables are included in the filling?
The filling includes minced onion, chopped bell peppers, and peeled, seeded, and chopped tomatoes.
How do you seal the mini pies?
Place flattened dough lids on top of the filled tins and press the edges to seal them.
What gives the pies their golden brown top?
The tops of the pies are brushed with egg yolk before being placed in the oven.
Are these pies spicy?
They contain a pinch of cumin and optional Tabasco sauce for heat, but the spice level can be adjusted to taste.
What is the fat content per serving?
Each serving contains 8.75g of fat.
How much protein is in one serving?
There are 4g of protein per serving.
What is the carbohydrate count for these pies?
Each serving contains 12.5g of carbohydrates.
What kind of flour is best for the crust?
All-purpose flour is used to create the flaky crust.
Can I use olive oil in this recipe?
Yes, 2 tablespoons of olive oil are used for sautéing the aromatics.
How much garlic is used in the filling?
The recipe calls for 1/2 clove of minced garlic.
What herbs are added to the shrimp mixture?
Fresh chopped parsley is stirred into the filling once it has thickened.
Do I need to peel the tomatoes?
Yes, the recipe specifies that the tomatoes should be peeled, seeded, and chopped.
What should the dough look like before adding liquid?
The butter and margarine should be cut into the flour until the mixture resembles coarse crumbs.
Is lemon juice used in this recipe?
Yes, the juice of one lemon is used as an ingredient for the filling.
How do you divide the dough for the pies?
Divide the dough into two portions: 2/3 for lining the tins and 1/3 for creating the lids.
What is the best way to serve empadinhas?
They are best served warm as appetizers or snacks.
Can I add Tabasco sauce to the recipe?
Yes, Tabasco sauce can be added to the filling to taste for an extra kick.
How long should the shrimp broth simmer?
The shells and heads should simmer for 1 hour over low heat to extract the most flavor.