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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Brazilian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make the dough. | 2. Place the flour in a large mixing bowl and make a well in the center. | 3. Place the butter, shortening, eggs, salt, and 1 cup water in the well. | 4. Using one hand to mix, squeeze these ingredients through your fingers to make a paste. | 5. Gradually work in the flour, squeezing the dough between your fingers to mix it. | 6. Add water as necessary: the dough should be quite soft. | 7. Let the dough rest for 30 minutes. | 8. Prepare the filling. | 9. Peel and devein the shrimp (my favorite yucky part...). | 10. Heat the oil in a large saucepan. | 11. Sauté the onion and garlic over medium heat for 2-3 minutes, or until soft but not brown. | 12. Add the shrimp, bay leaf, tomato paste, salt, and pepper, plus water to cover. | 13. Bring to a boil, reduce heat, and simmer for 10 minutes, or until the shrimp is cooked. | 14. Strain the shrimp, reserving the broth. | 15. Finely chop the shrimp by hand or in the food processor. | 16. Stir in the flour, peas, and olives. | 17. Stir in 3-4 tablespoons of the reserved broth: the filling should be moist but not runny. | 18. Add enough cayenne to give the shrimp mixture a little bite. | 19. Pinch off cherry-sized pieces of dough and use them to line the tartlet molds. | 20. Push the dough in with your thumb. | 21. The dough should just reach over the top of the mold. | 22. Place a spoonful of filling in each crust. | 23. Roll out the remaining dough and cut out tops for the empadinhas. | 24. Try to capture an air bubble when you place the top over the filling: this is what makes the pie light. | 25. Seal the tartlets by pinching together the top and bottom crust. | 26. Note: the empadinhas can be prepared ahead to this stage and frozen. | 27. Preheat the oven to 375° F. | 28. Brush the tops of the empadinhas with egg glaze. | 29. Bake for 30 minutes, or until golden brown. | 30. Unmold and serve. | 31. If you're lazy like me, try this big pie version, called empadão: make the filling and use Pillsbury pie crusts, one for the bottom and one for the top. | 32. Fantastic dinner stuff! | 33. To make chicken empadinhas-------------.

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	4	cups		2313.12	506.4216	37.604	8.9744
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
shortening	1	cup		1812.2	0.0	0.0	205.0
egg	2			143.0	0.72	12.56	9.51
salt	2	teaspoons		-	-	-	-
water	1 1/2	1/2		0.0	0.0	0.0	0.0
shrimp	1			321.8674	4.1253	61.6988	4.5787
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
onion	1	cup	chopped	64.0	14.944	1.76	0.16
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
bay leaf	1			-	-	-	-
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
salt pepper				-	-	-	-
flour	3	tablespoons		2313.12	506.4216	37.604	8.9744
pea	1/4	cup	cooked	10.29	1.8498	0.6859999999999999	0.049
green olive	8		pitted chopped	-	-	-	-
cayenne pepper				-	-	-	-
egg	1		beaten	143.0	0.72	12.56	9.51
salt	1	pinch		-	-	-	-
chicken	1	lb		974.6689	0.0	84.3202	68.2722
garlic	1	clove		4.47	0.9918	0.1908	0.015
onion	1/2			64.0	14.944	1.76	0.16
bay leaf	1			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.