Brazilian Empadinhas

Total Time: 3 hrs 37 mins Preparation Time: 1 hr Cook Time: 2 hrs 37 mins

Ingredients

• Servings: 8
• to taste butter
• 2 1/2 cups flour
• 1/2 teaspoon salt
• 1/4 lb margarine
• 1 egg yolk
• 1 tablespoon milk
• 3 tablespoons water
• 1 egg yolk (for basting)
• 1/2 lb shrimp (small)
• 1/2 onion, minced
• 3 tomatoes, peeled seeded and chopped
• 1 tablespoon parsley, chopped
• 1 lemon (juice of)
• salt
• pepper
• tabasco sauce
• 1/2 clove garlic, minced
• 2 tablespoons cornstarch
• 2 tablespoons olive oil
• 1 pinch cumin
• 2 tablespoons bell peppers, chopped

Recipe

• 1 dough 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 make balls the size of a walnut, from 2/3 of the dough and line small muffin tins with the dough.
• 4 place 2 tsp. of the cold filling into the lined tins.
• 5 make small balls with the rest of the dough.
• 6 flatten them to make lids for the mini pies.
• 7 brush tops with egg yolk bake in preheated 350 f oven for 30 to 35 minutes or until golden brown.
• 8 shrimp filling clean and devein shrimp, saving heads and shells.
• 9 make a broth with the shells and heads and 2 cups water.
• 10 cook 1 hour, uncovered over low heat. strain broth and cook it down to 1/2 cup.
• 11 cook onions and garlic in olive oil until they start changing color.
• 12 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.
• 13 stir until thick.
• 14 add parsley.
• 15 let cool before using
• 16 notes : may use other fillings such as chicken, hearts of palms, cheese miriam podcameni posvolsky rio de janeiro