Recipe - Empadinhas ( Mini Pies)

DOUGH
2 One half cup Flour
One half teaspoon Salt
One fourth pound Margarine
1 Egg yolk
1 tablespoon Milk
3 tablespoon Water
1 Egg yolk for basting

SHRIMP FILLING
One half pound Small shrimp
One half Onion; minced
3 Tomatoes; peeled, seeded
and, chopped
1 tablespoon Chopped parsley
Juice of 1 lemon
Salt; pepper and Tabasco, to
taste
One half Clove garlic; minced
2 tablespoon Cornstarch
2 tablespoon Olive oil
1 pn Cumin
2 tablespoon Chopped bell pepper

DOUGH 1. Cut butter into salt and flour. 2. Stir in rest of the ingredients
and knead to combine or just process everything until it forms a ball. 3.
Let rest covered 1 hour 4. Make balls the size of a walnut, from 2/3 of the
dough and line small muffin tins with the dough. 5. Place 2 t. of the cold
filling into the lined tins. 6. Make small balls with the rest of the
dough. Flatten them to make lids for the mini pies. 7. Brush tops with egg
yolk 8. Bake in pre heated 350 F oven for 30 to 35 minutes or until golden
brown.

SHRIMP FILLING 1. Clean and devein shrimp, saving heads and shells. 2, 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 One half a cup. 3. Cook onions
and garlic in olive oil until they start changing color. 4. Add bell pepper
and cook 2 minutes, 5, Add tomatoes, broth and seasonings and simmer almost
to a paste. 6. Add shrimp and cook just until they become opaque. 7. Stir
in cornstarch diluted in 2 T water. Stir until thick. 8. Add parsley. 9.
Let cool before using

NOTES : May use other fillings such as chicken, hearts of palms, cheese

Recipe by: Miriam Podcameni Posvolsky Posted to TNT Prodigy's Recipe
Exchange Newsletter by Leon & Miriam Posvolsky miriamp@pobox.com on Aug
16, 1997