Brazilian Empadinhas
Cook Time: 2 hours and 37 minutes
Prep Time: 1 hour
Total Time: 3 hours and 37 minutes
Description:
Indulge in the unique flavors of Brazil with these delightful Brazilian Empadinhas, distinct from other Latin American empanadas, known locally as empadas or empadinhas. Resembling mini pies, these savory treats are a culinary adventure that brings the taste of South America to your kitchen. Perfect for weeknight gatherings, these oven-baked wonders are ready in under 4 hours, making them an ideal choice for those seeking a flavorful and time-efficient dish.
Recipe Category: Brazilian
Keywords: South American, Weeknight, Oven, < 4 Hours
Ingredients:
| Quantity | Ingredient |
|---|---|
| – | Butter |
| 2 1/2 | Flour |
| 1/2 | Salt |
| 1/4 | Margarine |
| 1 | Milk |
| 1 | Water |
| 3 | Shrimp |
| 1 | Onion |
| 1/2 | Tomatoes |
| 1/2 | Parsley |
| 3 | Lemon |
| 1 | Salt |
| 1 | Pepper |
| – | Tabasco sauce |
| – | Garlic |
| – | Cornstarch |
| 1/2 | Olive oil |
| 2 | Cumin |
| 2 | Bell peppers |
Aggregated Rating: 3.5
Review Count: 3
Nutritional Information (Per Serving):
- Calories: 329.7
- Fat Content: 16.7g
- Saturated Fat Content: 3.4g
- Cholesterol Content: 77.5mg
- Sodium Content: 446.8mg
- Carbohydrate Content: 35.6g
- Fiber Content: 2g
- Sugar Content: 1.9g
- Protein Content: 9.3g
Servings: 8
Instructions:
-
DOUGH:
- Cut butter into salt and flour.
- Stir in the remaining ingredients and knead until combined or use a processor until it forms a ball.
- Let the dough rest, covered, for 1 hour.
- Make walnut-sized balls with 2/3 of the dough and line small muffin tins.
- Place 2 tsp. of the cold filling into the lined tins.
- Use the remaining dough to make small balls and flatten them to create lids for the mini pies.
- Brush the tops with egg yolk.
- Bake in a 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 along with 2 cups of water. Cook uncovered over low heat for 1 hour, then strain the broth and reduce it to 1/2 cup.
- Cook onions and garlic in olive oil until they start changing color.
- Add bell pepper and cook for 2 minutes. Add tomatoes, broth, and seasonings, simmering almost to a paste.
- Add shrimp and cook until opaque. Stir in cornstarch diluted in 2 Tbsp water, stirring until thick.
- Add parsley and let the filling cool before using.
Notes:
You can experiment with different fillings such as chicken, hearts of palms, or cheese to personalize this recipe. Miriam Podcameni Posvolsky from Rio de Janeiro shares this culinary gem, inviting you to savor the authentic flavors of Brazil in each delightful bite. Enjoy these Brazilian Empadinhas as a delightful addition to your culinary repertoire.
