Brazilian Empadinhas Recipe (Shrimp Mini Pies)
This Brazilian empadinhas recipe uses a buttery, crumbly dough filled with a savory shrimp mixture cooked with onion, tomatoes, peppers, and warm spices. Follow the ingredients (malzemeleri) and how-to (nasıl yapılır) steps to bake 8 snack-size mini pies that are easy to portion and serve.
Ingredients
1. For the dough
2. For the shrimp filling
Step-by-Step Method
Make the dough
Mix flour and salt in a large bowl. Add cold margarine and cold butter, then rub in with your fingertips until it looks like coarse crumbs. Pour in the milk, then add water little by little until a soft, non-sticky dough forms.
Chill the dough
Shape the dough into a disc, wrap, and refrigerate for at least 30 minutes. This helps it hold its shape in the molds.
Start the filling base
Heat olive oil in a pan. Add onion and peppers and sauté until softened, about 4–5 minutes. Stir in garlic and cook briefly until fragrant.
Cook the shrimp
Add shrimp to the pan. Season with cumin, salt, and black pepper. Once the shrimp turns opaque, stir in tomatoes and cook 2–3 minutes more.
Thicken lightly
Mix in lemon juice and hot pepper sauce. Dissolve cornstarch in a splash of cold water, then stir it into the pan. Cook 1–2 minutes, stirring, until the mixture lightly binds. Turn off the heat, fold in parsley, and let it cool to warm.
Prepare the molds
Heat the oven to 180°C / 350°F. Lightly grease mini tart tins or a muffin pan. Divide most of the dough into small portions and press into the bottom and sides in a thin, even layer.
Fill and seal
Spoon the cooled shrimp filling into each shell. Roll out the remaining dough for lids, place on top, and press the edges to seal. If you like, poke a tiny vent hole.
Bake and rest
Bake until the tops are lightly golden, 25–35 minutes (timing depends on pan size). Let them sit for 10 minutes, then unmold and serve warm.