Shrimp Empadas

Adapted from Brazil: A Culinary Journey by Cherie Hamilton

Ingredients

Shrimp marinade:

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

Pastry:

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

Filling:

• 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

Directions

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.