Empadinhas Brazilian Shrimp Pies
Delight your taste buds with Empadinhas, the beloved Brazilian shrimp pies that bring a burst of flavor to any occasion. These bite-sized treats feature a buttery, golden pastry encasing a luscious filling of finely chopped shrimp, creamy tomato-based sauce, and aromatic garlic and onions, perfectly seasoned with fresh parsley. Ideal as an appetizer or party snack, these mini pies deliver the best of Brazilian cuisine in every bite. With their flaky crust, savory filling, and eye-catching presentation, these empadinhas are sure to be a crowd-pleaser. Serve them warm or at room temperature for a deliciously authentic experience!
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Recipe Information
Ingredients
- 375 grams All-purpose flour
- 200 grams Unsalted butter
- 2 large Egg yolks
- 60 milliliters Ice-cold water
- 2 tablespoons Olive oil
- 1 medium Onion (finely chopped)
- 2 large Garlic cloves (minced)
- 300 grams Raw shrimp (peeled, deveined, finely chopped)
- 2 tablespoons Tomato paste
- 1 tablespoon All-purpose flour (for thickening the filling)
- 120 milliliters Milk
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Egg (beaten, for brushing)
Instructions
Prepare the pastry dough: In a large mixing bowl, sift the all-purpose flour. Add the unsalted butter and use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
Add the egg yolks and ice-cold water to the flour mixture. Mix until the dough comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes while you prepare the filling.
Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic. Sauté until the onion is soft and translucent, about 3-4 minutes.
Add the finely chopped shrimp to the skillet and cook until pink and opaque, about 5 minutes.
Stir in the tomato paste, salt, and black pepper. Mix well to combine.
Sprinkle 1 tablespoon of flour into the shrimp mixture and stir to coat evenly. Pour in the milk gradually, stirring constantly to create a creamy sauce. Cook for 2-3 minutes until the mixture thickens. Remove from heat and stir in the chopped parsley. Let the filling cool completely.
Preheat your oven to 180°C (350°F). Lightly grease a 12-cup mini muffin tin.
Retrieve the pastry dough from the refrigerator and roll it out on a floured surface to a thickness of about 3 millimeters. Cut circles large enough to fit into the mini muffin cups, ensuring the dough covers the sides completely.
Press the dough circles into the prepared muffin tin. Fill each pastry shell with a spoonful of the cooled shrimp filling.
Cut smaller circles of pastry to act as lids for the pies. Place them over the top of each filled tart and pinch the edges to seal. Use a fork to create small holes on the top of each pie to allow steam to escape.
Brush the tops of the pies with the beaten egg for a golden finish.
Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and fully cooked.
Allow the empadinhas to cool slightly before carefully removing them from the muffin tin. Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 207 mg | 9% | |
| Total Carbohydrate | 27.6 g | 10% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 1.5 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 168 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
