Shrimp Empadas

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Adapted from Brazil: A Culinary Journey by Cherie Hamilton


Shrimp marinade:

  • Juice of 1 lemon
  • 4 garlic cloves
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/2 small shrimp


  • 2 c flour
  • 1 tsp salt
  • 3 Tbsp water
  • 1 egg yolk
  • 2 sticks butter, softened


  • 2 tomatoes
  • 2 onions
  • 2 garlic cloves
  • 1/2 green pepper
  • 1/4 cup parsley
  • 2 Tbsp olive oil
  • 1/2 cup black olives

More for the filling:

  • 1/4 c water
  • 1 Tbsp tomato paste
  • 1/2 tsp Tabasco
  • 1 tsp flour

For the pastry:

  • 1 egg yolk


Mince or press the garlic and peel and chop the shrimp; combine with salt, pepper, and lemon juice and set aside.

Combine flour and salt. Stir in water, egg yolk and softened butter until combined. Knead for 5 minutes, then let rest for 1 hour.

Finely chop the tomatoes, onions, garlic, pepper, and parsley. Saute in olive oil briefly; then add shrimp and coarsely chopped olives. Simmer 10 minutes.

Combine water, tomato paste and Tabasco; stir to blend and then add to the pan. Add flour and stir to combine. Remove from heat and allow to cool.

Roll out the dough to 1/8 inch. Cut into 4 inch rounds. Place pastry circles in mini-muffin tins, fill with 2 Tbsp of shrimp filling, and top with another round of pastry. Fold edges together and press to crimp; brush top with beaten egg yolk. Bake 20 minutes at 450°F. Serve at room temperature.