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.