Recipe(tried): Empadinhas (Mini Pies, with shrimp filling)

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