EMPADINHAS ( MINI PIES)
FOR THE SHRIMP FILLING:
1/2 lb small shrimp
2 cups plus 2 tablespoons water, divided use
1/2 onion, minced
1/2 clove garlic, minced
2 tablespoons olive oil
2 tablespoons chopped bell pepper
3 tomatoes, peeled, seeded and chopped
Juice of 1 lemon
Tabasco, to taste
1 pinch ground cumin
Salt and pepper, to taste
2 tablespoons cornstarch
1 tablespoon chopped fresh parsley
FOR THE DOUGH:
1/2 cup (1 stick) butter or margarine
2 1/2 cups flour
1/2 teaspoon salt
1 egg yolk
1 tablespoon milk
3 tablespoons water
1 egg yolk, for basting
TO PREPARE THE SHRIMP FILLING:
Clean and devein shrimp, saving heads and shells. Set the shrimp aside.
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 a cup.
Cook onions and garlic in olive oil until they start changing color. Add bell pepper and cook 2 minutes. Add tomatoes, shrimp broth, lemon, Tabasco, cumin and salt and pepper; simmer almost to a paste. Add shrimp and cook just until they become opaque.
Stir in cornstarch diluted in the remaining 2 tablespoons water. Stir until thick. Add parsley. Let cool before using
TO PREPARE THE DOUGH:
Cut butter into salt and flour. Stir remaining ingredients for the dough and knead to combine or just process everything until it forms a ball. Let rest covered 1 hour.
TO ASSEMBLE AND BAKE:
Make balls the size of a walnut, from 2/3 of the dough and line small muffin tins with the dough.
Place 2 teaspoons 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 degree F oven for 30 to 35 minutes or until golden brown.
VARIATION:
May use other fillings such as chicken, hearts of palms, cheese.
Source: Miriam Podcameni Posvolsky
FOR THE SHRIMP FILLING:
1/2 lb small shrimp
2 cups plus 2 tablespoons water, divided use
1/2 onion, minced
1/2 clove garlic, minced
2 tablespoons olive oil
2 tablespoons chopped bell pepper
3 tomatoes, peeled, seeded and chopped
Juice of 1 lemon
Tabasco, to taste
1 pinch ground cumin
Salt and pepper, to taste
2 tablespoons cornstarch
1 tablespoon chopped fresh parsley
FOR THE DOUGH:
1/2 cup (1 stick) butter or margarine
2 1/2 cups flour
1/2 teaspoon salt
1 egg yolk
1 tablespoon milk
3 tablespoons water
1 egg yolk, for basting
TO PREPARE THE SHRIMP FILLING:
Clean and devein shrimp, saving heads and shells. Set the shrimp aside.
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 a cup.
Cook onions and garlic in olive oil until they start changing color. Add bell pepper and cook 2 minutes. Add tomatoes, shrimp broth, lemon, Tabasco, cumin and salt and pepper; simmer almost to a paste. Add shrimp and cook just until they become opaque.
Stir in cornstarch diluted in the remaining 2 tablespoons water. Stir until thick. Add parsley. Let cool before using
TO PREPARE THE DOUGH:
Cut butter into salt and flour. Stir remaining ingredients for the dough and knead to combine or just process everything until it forms a ball. Let rest covered 1 hour.
TO ASSEMBLE AND BAKE:
Make balls the size of a walnut, from 2/3 of the dough and line small muffin tins with the dough.
Place 2 teaspoons 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 degree F oven for 30 to 35 minutes or until golden brown.
VARIATION:
May use other fillings such as chicken, hearts of palms, cheese.
Source: Miriam Podcameni Posvolsky
MsgID: 3155789
Shared by: LazSwann
In reply to: Recipe: Fish and Seafood Recipes - 06-20-14 Dail...
Board: Daily Recipe Swap at Recipelink.com
Shared by: LazSwann
In reply to: Recipe: Fish and Seafood Recipes - 06-20-14 Dail...
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: Fish and Seafood Recipes - 06-20-14 Daily Recipe Swap |
Betsy at Recipelink.com | |
2 | Recipe(tried): Monkfish with Lemon Butter |
Charlie Swann | |
3 | Recipe(tried): Marinated Shrimp |
Charlie Swann | |
4 | Recipe(tried): Scallops Au Gratin |
LazSwann | |
5 | Recipe(tried): Seafood Etouffe |
LazSwann | |
6 | Recipe(tried): Shrimp Toast |
LazSwann | |
7 | Recipe(tried): Empadinhas (Mini Pies, with shrimp filling) |
LazSwann | |
8 | Recipe(tried): Chicken and Shrimp Etouffee |
LazSwann | |
9 | Recipe: Alaska Halibut with Apples (with brown sugar and Cajun spice) |
Betsy at Recipelink.com | |
10 | Recipe: Sauteed Alaska Sole Capri (using white wine and sundried tomatoes) |
Betsy at Recipelink.com |
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