Ingredients for Empadinhas Brazilian Shrimp Pies
- 2 cups all-purpose flour
- 1/2 cup (1 stick) unsalted butter + 1 tablespoon unsalted butter
- 1/4 cup shortening
- 1 large egg yolk
- 1/2 teaspoon salt + salt, to taste
- 3-4 tablespoons ice water
- 1 lb cooked shrimp, peeled, deveined, and chopped
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- Bay Leaf (not found in recipe)
- Tomato Paste (not found in recipe)
- Salt and black pepper, to taste
- Peas (not found in recipe)
- Green Olives (not found in recipe)
- 1/4 teaspoon cayenne pepper (optional)
- 1 large egg, beaten
- Chicken (not found in recipe)
- 1/2 red bell pepper, finely chopped
- 1/4 cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
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How to Make Empadinhas Brazilian Shrimp Pies
- Preheat oven to 375°F (190°C).
- On a lightly floured surface, roll out the pie crust to about 1/8 inch thickness.
- Use a 3-4 inch cookie cutter or a small bowl to cut out circles of dough.
- Press each dough circle into a mini muffin tin.
- In a skillet, melt butter with olive oil over medium heat. Add onion and bell pepper and sauté until softened, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in cooked shrimp, cilantro, lime juice, salt, and pepper. Cook for 2-3 minutes, until heated through.
- Spoon the shrimp mixture into the prepared pastry shells, filling them about ¾ full.
- Brush the edges of the pastry with beaten egg.
- Bake for 20-25 minutes, or until the pastry is golden brown and the filling is heated through.
- Let cool slightly before removing from the muffin tin and serving. Enjoy your delicious Empadinhas Brasileiras!
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
5g
Fat
43g
Carbs
14g
