Brazilian Empadinha Recipe (Mini Pie with Shrimp)
Brazilian empadinha recipe: we put shrimp mixture with onion, tomato and spices in the buttery dough that melts in your mouth and bake it in mini tart moulds. You can prepare 8 portions of practical snacks by following the ingredients and how-to steps.
Ingredients
1. For the dough
2. For the filling
Step-by-Step Method
Knead the dough
Place the flour and salt in a large bowl. Add cold margarine and butter and rub with your fingertips until it reaches a crumb consistency. Add milk; Then add the water little by little and make a soft dough that does not stick to the hand.
Let the dough rest
Gather the dough and wrap it with stretch wrap. Let it rest in the refrigerator for at least 30 minutes; Thus, it spreads more easily into the mold.
Start preparing the stuffing
Heat the olive oil in the pan. Add onion and peppers and sauté for 4-5 minutes until softened. Add the garlic and fry until fragrant.
Cook the shrimp
Add the shrimp to the pan. Season with cumin, salt and pepper. When the shrimps change color, add the tomatoes and cook for another 2-3 minutes.
Thicken
Mix lemon juice and hot pepper sauce. Dilute the corn starch with a small amount of cold water and add it to the pan; Stir and cook for 1–2 minutes until the mixture lightly binds. Turn off the stove, add parsley and let it cool.
Prepare the molds
Preheat the oven to 180°C. Lightly grease mini tart or muffin tins. Divide most of the rested dough into small pieces and place them by pressing them in a thin layer on the bottom and edges of the molds.
Fill and close
Divide the warm shrimp mixture into the molds. Open the lid pieces with the remaining dough and cover them; Seal by pressing the edges. Open a small steam hole if you want.
Cook and let it rest
Bake for 25–35 minutes (time may vary depending on the mold) until the tops are lightly browned. When you take it out of the oven, let it sit for 10 minutes, then take it out of the mold and serve it hot.