Little Pies Empadinhas Recipes

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BRAZILIAN EMPADINHAS



Brazilian Empadinhas image

The empanadas in Brazil are different from those in other Latin american countries and are called empadas or empadinhas. They look more like mini pies

Provided by Leon Miriam Posvol

Categories     Brazilian

Time 3h37m

Yield 8 serving(s)

Number Of Ingredients 21

to taste butter
2 1/2 cups flour
1/2 teaspoon salt
1/4 lb margarine
1 egg yolk
1 tablespoon milk
3 tablespoons water
1 egg yolk (for basting)
1/2 lb shrimp (small)
1/2 onion, minced
3 tomatoes, peeled seeded and chopped
1 tablespoon parsley, chopped
1 lemon (juice of)
salt
pepper
Tabasco sauce
1/2 clove garlic, minced
2 tablespoons cornstarch
2 tablespoons olive oil
1 pinch cumin
2 tablespoons bell peppers, chopped

Steps:

  • DOUGH Cut butter into salt and flour.
  • Stir in rest of the ingredients and knead to combine or just process everything until it forms a ball.
  • Let rest covered 1 hour Make balls the size of a walnut, from 2/3 of the dough and line small muffin tins with the dough.
  • Place 2 tsp. 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 F oven for 30 to 35 minutes or until golden brown.
  • SHRIMP FILLING Clean and devein shrimp, saving heads and shells.
  • 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 cup.
  • Cook onions and garlic in olive oil until they start changing color.
  • Add bell pepper and cook 2 minutes, Add tomatoes, broth and seasonings and simmer almost to a paste. Add shrimp and cook just until they become opaque. Stir in cornstarch diluted in 2 Tbsp water.
  • Stir until thick.
  • Add parsley.
  • Let cool before using
  • NOTES : May use other fillings such as chicken, hearts of palms, cheese Miriam Podcameni Posvolsky Rio de Janeiro

Nutrition Facts : Calories 329.7, Fat 16.7, SaturatedFat 3.4, Cholesterol 77.5, Sodium 446.8, Carbohydrate 35.6, Fiber 2, Sugar 1.9, Protein 9.3

EMPADINHAS (BRAZILIAN SHRIMP PIES)



Empadinhas (Brazilian Shrimp Pies) image

Make and share this Empadinhas (Brazilian Shrimp Pies) recipe from Food.com.

Provided by LikeItLoveIt

Categories     Lunch/Snacks

Time 1h

Yield 10 serving(s)

Number Of Ingredients 23

4 cups flour
1 tablespoon butter, at room temperature
1 cup shortening (Crisco)
2 eggs
2 teaspoons salt
1 1/2 cups cold water
1 lb shrimp
1 tablespoon oil
1 small onion, finely chopped (about 1/4 cup)
1 clove garlic, minced
1 bay leaf
2 tablespoons tomato paste
salt and pepper
3 tablespoons flour
1/4 cup cooked peas
8 pitted green olives, , chopped
cayenne pepper
1 egg, beaten
1 pinch salt
1 lb chicken (breast or thighs)
1 clove garlic
1/2 small onion
1 bay leaf

Steps:

  • Make the dough.
  • Place the flour in a large mixing bowl and make a well in the center.
  • Place the butter, shortening, eggs, salt, and 1 cup water in the well.
  • Using one hand to mix, squeeze these ingredients through your fingers to make a paste.
  • Gradually work in the flour, squeezing the dough between your fingers to mix it.
  • Add water as necessary: the dough should be quite soft.
  • Let the dough rest for 30 minutes.
  • Prepare the filling.
  • Peel and devein the shrimp (my favorite yucky part...).
  • Heat the oil in a large saucepan.
  • Sauté the onion and garlic over medium heat for 2-3 minutes, or until soft but not brown.
  • Add the shrimp, bay leaf, tomato paste, salt, and pepper, plus water to cover.
  • Bring to a boil, reduce heat, and simmer for 10 minutes, or until the shrimp is cooked.
  • Strain the shrimp, reserving the broth.
  • Finely chop the shrimp by hand or in the food processor.
  • Stir in the flour, peas, and olives.
  • Stir in 3-4 tablespoons of the reserved broth: the filling should be moist but not runny.
  • Add enough cayenne to give the shrimp mixture a little bite.
  • Pinch off cherry-sized pieces of dough and use them to line the tartlet molds.
  • Push the dough in with your thumb.
  • The dough should just reach over the top of the mold.
  • Place a spoonful of filling in each crust.
  • Roll out the remaining dough and cut out tops for the empadinhas.
  • Try to capture an air bubble when you place the top over the filling: this is what makes the pie light.
  • Seal the tartlets by pinching together the top and bottom crust.
  • Note: the empadinhas can be prepared ahead to this stage and frozen.
  • Preheat the oven to 375° F.
  • Brush the tops of the empadinhas with egg glaze.
  • Bake for 30 minutes, or until golden brown.
  • Unmold and serve.
  • 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.
  • Fantastic dinner stuff!
  • To make chicken empadinhas-------------.
  • Cook the chicken and prepare the broth.
  • Place the chicken in a small saucepan with the garlic, onion, bay leaf and water to cover.
  • Bring to a boil, reduce the heat, and gently simmer for 20 minutes, or until the chicken is tender.
  • Drain the chicken, reserving the broth.
  • When the chicken is cool enough to handle, remove the skin and bones and finely shred the meat.
  • Discard the onion, garlic, and bay leaf.
  • Heat the oil in a large saucepan.
  • Sauté the onion and garlic over medium heat for 2-3 minutes, or until soft but not brown.
  • Add the chicken, bay leaf, tomato paste, salt, and pepper, plus water to cover.
  • Bring to a boil, reduce heat, and simmer for 5 minutes.
  • Procede as in step 3 above, stirring in the flour, peas, and olives.
  • And so on.

Nutrition Facts : Calories 559.4, Fat 32.6, SaturatedFat 8.6, Cholesterol 150, Sodium 862.3, Carbohydrate 43, Fiber 2, Sugar 1.3, Protein 22.4

LITTLE PIES- SHRIMP FILLING



Little Pies- Shrimp Filling image

Number Of Ingredients 13

1 pound shrimp
1 tablespoon cooking vegetable oil
1 medium onion, chopped
1 clove garlic, finely chopped
salt and pepper
2 tomatoes
1 cup milk
1 tablespoon flour
2 egg yolk
1 can palmitos or can of peas
2 boiled eggs
1/3 cup green olives
3 tablespoons chopped parsley

Steps:

  • Use shrimp that has been cleaned. Heat the frying pan. Add the cooking oil and stir-fry the shrimp, add the finely chopped onion and season with garlic, salt and pepper. Add the chopped tomatoes without seeds or skin. Add a little water and let simmer. Whip the egg yolks, add the milk and flour in a blender. Stir into the shrimp mixture. Continue to stir so it will not scorch. When thick, add the chopped palmitos, grated boiled eggs, chopped green olives and chopped parsley. Let cool. Mixture should be cold and thick before putting into the little pastry shells. NOTE: The same shrimp filling can be used for some of the other recipes in this section. If the filling is for pastéis, it will have to be a little thicker. If it is for empadinhas or pie, it can be less thick. For rocambole use a thicker filling. Less thick if you just want to serve it over rice.

Nutrition Facts : Nutritional Facts Serves

LITTLE PIES (EMPADINHAS)



Little Pies (Empadinhas) image

Number Of Ingredients 5

3 3/4 cups flour
1 1/2 teaspoons salt
4 ounces cold butter
3 whole eggs
SELECT A FILLING:

Steps:

  • Cut the butter into the flour mixed with the salt until the butter is the size of peas. Add one egg at a time until the dough forms a consistency that you can flatten in your flowered hand. Cover with a damp cloth and let rest 2 hours. This dough should not be handled too much. Roll into balls and flatten and place in little 1-inch ungreased pie tins. Fill with beef, shrimp, chicken or cheese filling (see below). Make a small ball of dough, flatten and place on top of the little pie. Squeeze around the edges to seal. Beat an egg yolk and paint the top of the little pies. Bake in a hot oven-400 degrees for 20 minutes and then reduce heat and bake at 350 degrees for 30 more minutes and serve immediately. These pies may be made in any size pans. The small pies are made for appetizers, the larger pies for a main course cut into serving pieces. If it is a large pie, you could call it an empadão. The individual meal size pies are called empada. The baking time will vary according to the pan size.

Nutrition Facts : Nutritional Facts Serves

EMPADINHAS DE PALMITO



Empadinhas de Palmito image

Provided by Elaine Louie

Time 1h15m

Yield Twenty 2-inch tartlets

Number Of Ingredients 12

1 1/4 cups all-purpose flour
1/4 cup vegetable oil
1 1/2 large egg yolks
6 tablespoons butter, at room temperature
20 2-inch diameter tartlet pans
4 tablespoons butter
1/3 cup finely minced onion
1/4 cup all-purpose flour
1 1/2 cups milk
1 1/2 cups thinly sliced (1/4 inch thick) hearts of palm, rinsed and drained
salt and freshly ground pepper
1 tablespoon finely grated Parmesan cheese

Steps:

  • For the tartlet crusts: In a large mixing bowl combine the flour, oil, egg yolks and butter. Using a spoon or by hand, mix until the dough is no longer sticky. Take a nub of dough about the size of a large marble, place it in a tartlet pan, and press very thinly to cover the inside (thick enough to cover but not so thin that the pan shows through). Pinch off the dough for a clean edge; set aside. Repeat with remaining dough to make twenty tartlet crusts.
  • For the filling: In a saucepan over medium heat, combine butter and onions, and sauté until onions are translucent, about 5 minutes. In a small bowl, combine flour with 1 cup of the milk and whisk until smooth and blended. Add to saucepan, and stir until beginning to thicken.
  • Add remaining 1/2 cup milk, reduce heat to medium-low, and continue stirring until thickened, about 5 minutes. Add hearts of palm, and season with salt and pepper to taste. Reduce heat to low and simmer gently for 3 more minutes. Remove from heat, and set aside.
  • Preheat oven to 300 degrees. Divide the mixture among the crust-filled pans, and sprinkle with cheese. Place on a baking sheet and bake until tops are lightly golden, about 30 to 40 minutes. Cool to room temperature. Turn each pan upside down, and the tartlet should fall into your hands upside down and all in one piece. Turn right side up, and serve.

Nutrition Facts : @context http, Calories 132, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 4 grams, Sodium 124 milligrams, Sugar 1 gram, TransFat 0 grams

LI'L PECAN PIES



Li'l Pecan Pies image

These tempting little tarts have all the rich traditional taste of a full-size pecan pie in a much smaller package. The tarts are perfect for two. -Christine Boitos, Livonia, Michigan

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 servings.

Number Of Ingredients 11

1/2 cup all-purpose flour
1/8 teaspoon salt
3 tablespoons shortening
4 teaspoons cold water
FILLING:
1/3 cup pecan halves
1 large egg
1/3 cup packed brown sugar
1/3 cup corn syrup
1/2 teaspoon vanilla extract
Whipped cream, optional

Steps:

  • In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 30 minutes., Divide dough in half. Roll each half into a 6-in. circle. Transfer to two 4-1/2-in. tart pans; fit pastry into pans, trimming if necessary. Arrange pecans in shells., In another small bowl, whisk egg, brown sugar, corn syrup and vanilla. Pour over pecans. Place shells on a baking sheet. Bake at 375° for 35-40 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Top with whipped cream if desired.

Nutrition Facts : Calories 734 calories, Fat 34g fat (6g saturated fat), Cholesterol 106mg cholesterol, Sodium 260mg sodium, Carbohydrate 104g carbohydrate (65g sugars, Fiber 3g fiber), Protein 8g protein.

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