Recipe Archives->Mexican->Empadinhas

Empadinhas (Mini Pies)

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 small shrimp
1/2 onion, minced
3 tomatoes, peeled, seeded and, chopped
1 tablespoon chopped parsley
juice of 1 lemon
salt, pepper and Tabasco, to  taste
1/2 clove garlic, minced
2 tablespoons cornstarch
2 tablespoons olive oil
pinch cumin
2 tablespoons chopped bell pepper

Cut butter into salt and flour. Stir in rest of the ingredients
and knead to combine or just process everything until it forms a
ball. 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. Place
2 tsp. of the cold filling into the lined tins. Make small balls
with the rest of the dough. Flatten them to make lids for the mini
pies. Brush tops with egg yolk Bake in preheated 350 F oven for 30
to 35 minutes or until golden brown.

Clean and devein shrimp, saving heads and shells. 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 1/2 cup. Cook onions
and garlic in olive oil until they start changing color. 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. Stir until
thick. Add parsley. Let cool before using

NOTES : May use other fillings such as chicken, hearts of palms,
cheese.

Printable version: empadinhas.txt.