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Empadinhas: Bite-Sized Brazilian Delights

My grandmother, Vovó Maria, always had a twinkle in her eye and a batch of empadinhas ready for any occasion. These weren’t just snacks; they were tiny edible hugs, each savory bite filled with stories of her coastal village in Bahia. I remember sitting at her kitchen table, the air thick with the aroma of simmering shrimp and golden crust, eagerly anticipating the moment she’d let me brush the egg wash on top, turning them into perfectly sun-kissed treasures. Making these always brings me back to her warm kitchen and endless love.

Recipe Overview

Prep Time: 3 hours
Cook Time: 30-35 minutes
Total Time: 3 hours 30 minutes
Servings: 8
Yield: Varies depending on muffin tin size
Dietary Type: Not specified – Contains gluten, dairy, and seafood

Ingredients

For the Crust:

2 ½ cups flour
¼ lb margarine
To taste butter
½ teaspoon salt
1 egg yolk
1 tablespoon milk
3 tablespoons water
1 egg yolk (for basting)

For the Shrimp Filling:

½ lb small shrimp, peeled and deveined
½ onion, minced
3 tomatoes, peeled, seeded, and chopped
1 tablespoon parsley, chopped
1 lemon, juiced
Salt, to taste
Pepper, to taste
Tabasco sauce, to taste (optional)
½ clove garlic, minced
2 tablespoons cornstarch
2 tablespoons olive oil
1 pinch cumin
2 tablespoons bell peppers, chopped
2 cups water (for shrimp broth)

Equipment Needed

Small muffin tins
Mixing bowl
Saucepan
Strainer
Fork
Pastry brush

Instructions

Prepare the Shrimp Broth: Clean and devein the shrimp, but don’t discard the heads and shells. In a saucepan, combine the shrimp heads and shells with 2 cups of water. Bring to a simmer over low heat and cook, uncovered, for 1 hour. This will create a flavorful shrimp broth.
Strain and Reduce the Broth: After simmering, strain the broth through a fine-mesh strainer to remove the solids. Return the strained broth to the saucepan and cook it down until you have about ½ cup of concentrated shrimp stock. Set aside.
Sauté the Aromatics: In a separate saucepan, heat the olive oil over medium heat. Add the minced onion and garlic and sauté until they begin to soften and turn translucent, being careful not to burn the garlic.
Build the Filling Base: Add the chopped bell peppers to the pan and cook for another 2 minutes, stirring occasionally. Then, incorporate the peeled, seeded, and chopped tomatoes, the reserved ½ cup shrimp broth, and the cumin. Season with salt and pepper to taste. If you like a little heat, add a dash of Tabasco sauce.
Simmer the Filling: Reduce the heat to low and simmer the mixture until it thickens into almost a paste-like consistency. This process might take around 10-15 minutes, stirring occasionally to prevent sticking.
Cook the Shrimp: Add the peeled and deveined shrimp to the simmering sauce. Cook just until the shrimp turns pink and opaque. Be careful not to overcook them, as they will become rubbery. This should only take a few minutes.
Thicken the Filling: In a small bowl, whisk together the cornstarch with 2 tablespoons of water to create a slurry. Pour the cornstarch slurry into the shrimp mixture, stirring constantly. Continue to stir until the sauce thickens.
Finish the Filling: Remove the pan from the heat and stir in the chopped parsley and lemon juice. Taste and adjust the seasoning as needed. Allow the filling to cool completely before using it to assemble the empadinhas.
Prepare the Dough: In a large mixing bowl, cut the butter and margarine into the flour and salt using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
Bind the Dough: Add the egg yolk, milk, and water to the bowl. Mix until the dough just comes together. Be careful not to overmix, as this can result in a tough crust. You can also pulse the ingredients in a food processor until it forms a ball.
Rest the Dough: Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 1 hour. This allows the gluten to relax, making the dough easier to work with.
Shape the Empadinhas: After the dough has rested, divide it into two portions, using about 2/3 for the base and 1/3 for the lids. Take small pieces of the larger portion of the dough and roll them into balls roughly the size of a walnut.
Line the Muffin Tins: Press each dough ball into the bottom and up the sides of a small muffin tin, creating a cup shape. Ensure the dough is evenly distributed to avoid thin spots.
Fill the Empadinhas: Spoon about 2 teaspoons of the cooled shrimp filling into each lined muffin tin.
Create the Lids: Take small pieces of the remaining dough and roll them into balls. Flatten each ball into a small circle to create a lid for the mini pies.
Seal the Empadinhas: Place a dough lid on top of each filled empadinha. Press the edges of the lid to the edges of the base to seal them. You can crimp the edges with a fork for a decorative touch.
Egg Wash: In a small bowl, whisk the remaining egg yolk with a tablespoon of water. Brush the tops of the empadinhas with the egg yolk wash to give them a golden-brown color during baking.
Bake: Preheat your oven to 350°F (175°C). Bake the empadinhas in the preheated oven for 30 to 35 minutes, or until the crust is golden brown.
Cool and Serve: Remove the empadinhas from the oven and let them cool in the muffin tins for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Expert Tips & Tricks

For an extra flaky crust, use very cold butter and margarine, and work quickly to prevent the butter from melting.
If the dough becomes too sticky, lightly flour your work surface.
To prevent the crust from puffing up during baking, poke a few holes in the bottom of each crust before filling.
Make the dough ahead of time and store it in the refrigerator for up to 2 days.
You can also freeze the unbaked empadinhas for up to 1 month. Thaw them in the refrigerator overnight before baking.
Don’t overcrowd the pan while sauteeing the onions and garlic. This will steam them instead of allowing them to caramelize.

Serving & Storage Suggestions

Empadinhas are best served warm or at room temperature. They make a delightful snack, appetizer, or light meal. Serve them alongside a crisp green salad or a bowl of Brazilian black bean soup (feijoada) for a complete and satisfying meal.

Store leftover empadinhas in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat them in the microwave, but the crust may become slightly soggy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	329.7 kcal	N/A
Calories from Fat	N/A	46%
Total Fat	16.7 g	25%
Saturated Fat	3.4 g	16%
Cholesterol	77.5 mg	25%
Sodium	446.8 mg	18%
Total Carbohydrate	35.6 g	11%
Dietary Fiber	2 g	8%
Sugars	1.9 g	N/A
Protein	9.3 g	18%

Variations & Substitutions

Chicken Filling: Substitute shredded cooked chicken for the shrimp. Sauté the chicken with the same aromatics and seasonings as the shrimp filling.
Heart of Palm Filling: Use hearts of palm (palmito) for a vegetarian option. Chop the hearts of palm into small pieces and sauté them with the aromatics.
Cheese Filling: Create a simple cheese filling by combining shredded mozzarella, Parmesan, and ricotta cheese. Season with salt, pepper, and a pinch of nutmeg.
Gluten-Free Crust: Use a gluten-free flour blend to make the crust. You may need to add a binder like xanthan gum to help hold the dough together.

FAQs (Frequently Asked Questions)

Q: Can I make the dough ahead of time?
A: Absolutely! The dough can be made up to 2 days in advance and stored in the refrigerator, tightly wrapped in plastic wrap.

Q: What can I use instead of margarine in the crust?
A: You can substitute the margarine with an equal amount of butter or vegetable shortening.

Q: Can I freeze the empadinhas?
A: Yes, you can freeze the unbaked empadinhas for up to 1 month. Thaw them in the refrigerator overnight before baking.

Q: How do I prevent the crust from getting soggy?
A: Make sure to cool the filling completely before filling the empadinhas. You can also blind-bake the crusts for a few minutes before adding the filling to help prevent sogginess.

Q: Can I use different types of seafood in the filling?
A: Certainly! You can experiment with other seafood such as crab, lobster, or cod. Adjust the cooking time accordingly.

Final Thoughts

Now it’s your turn to create your own batch of these delightful Brazilian empadinhas. With their flaky crust and savory filling, they are sure to be a hit with your family and friends. Don’t be afraid to experiment with different fillings and seasonings to create your own signature version. Let the warm flavors and aromas transport you to a sunny Brazilian kitchen, filled with the warmth of family and the joy of shared meals. Enjoy, and share your creations – and stories – with those you love!

Brazilian Empadinhas Recipe