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Empadinhas de Camarão: A Taste of Brazil in Every Bite

My grandmother’s kitchen was a portal to Brazil, even though we lived thousands of miles away. The aroma of spices, simmering sauces, and freshly baked dough always filled her home. But the scent I remember most vividly is that of Empadinhas de Camarão, small, savory shrimp pies, baking in the oven. The anticipation of that first flaky bite, the burst of flavorful shrimp filling – it was pure magic. I can still picture her, meticulously crimping the edges of each tiny pie, a loving smile on her face. These weren’t just pies; they were edible love letters, passed down through generations.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: Variable, depends on mold size
Yield: Approximately 20-24 small pies
Dietary Type: Not Gluten-Free

Ingredients

For the Crust:

4 cups flour
1 tablespoon butter, at room temperature
1 cup shortening (Crisco)
2 eggs
2 teaspoons salt
1 1/2 cups cold water

For the Shrimp Filling:

1 lb shrimp
1 tablespoon oil
1 small onion, finely chopped (about 1/4 cup)
1 clove garlic, minced
1 bay leaf
2 tablespoons tomato paste
Salt and pepper to taste
3 tablespoons flour
1/4 cup cooked peas
8 pitted green olives, chopped
Cayenne pepper to taste

For the Glaze:

1 egg, beaten
1 pinch salt

Optional Chicken Filling Ingredients:

1 lb chicken (breast or thighs)
1 clove garlic
1/2 small onion
1 bay leaf

Equipment Needed

Large mixing bowl
Saucepan
Food processor (optional)
Tartlet molds (or muffin tin)
Rolling pin
Baking sheet

Instructions

Make the Dough: In a large mixing bowl, place the flour and create a well in the center. Add the butter, shortening, eggs, salt, and 1 cup of cold water into the well.
Using one hand, gently squeeze these ingredients through your fingers to create a paste. Gradually incorporate the flour into the paste, continuing to squeeze the dough between your fingers to mix it evenly.
Add water gradually, as needed. The dough should be quite soft and pliable, but not sticky.
Let the dough rest for 30 minutes at room temperature. This allows the gluten to relax, resulting in a more tender crust.
Prepare the Shrimp Filling: Peel and devein the shrimp. This can be a bit tedious, but it’s essential for a clean taste.
Heat the oil in a large saucepan over medium heat. Sauté the finely chopped onion and minced garlic for 2-3 minutes, or until they become soft and translucent, but not browned.
Add the shrimp, bay leaf, tomato paste, salt, and pepper to the saucepan. Pour in enough water to cover the shrimp.
Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes, or until the shrimp is cooked through and pink.
Strain the shrimp mixture, reserving the broth. This broth is packed with flavor and will be used to moisten the filling.
Finely chop the shrimp by hand or in a food processor. You want small pieces, but not a paste.
In a bowl, combine the chopped shrimp, flour, cooked peas, and chopped olives.
Gradually add 3-4 tablespoons of the reserved broth to the shrimp mixture, stirring until the filling is moist but not runny. The consistency should be similar to a thick paste.
Add cayenne pepper to taste, giving the shrimp mixture a subtle kick.
Assemble the Empadinhas: Preheat oven to 375°F (190°C).
Pinch off cherry-sized pieces of the dough and use them to line the tartlet molds or muffin tin cavities. Gently press the dough in with your thumb, ensuring it covers the bottom and sides of the mold. The dough should extend slightly over the top of the mold.
Place a spoonful of the shrimp filling into each crust-lined mold.
Roll out the remaining dough and cut out circles to create tops for the empadinhas. You can use a cookie cutter or simply cut around a small bowl.
When you place the top crust over the filling, try to trap a small air bubble inside. This helps create a lighter, flakier pie.
Seal the tartlets by pinching together the top and bottom crusts. You can use a fork to crimp the edges for a decorative touch.
Glaze and Bake: In a small bowl, whisk together the egg and a pinch of salt to create an egg wash. Brush the tops of the empadinhas with the egg glaze. This will give them a beautiful golden-brown color during baking.
Bake for 30 minutes, or until the crust is golden brown and the filling is heated through.
Carefully unmold the empadinhas while they are still warm, and serve.

Chicken Empadinhas (Alternative Filling):

Cook the chicken: Place the chicken in a small saucepan with the garlic, onion, bay leaf, and enough water to cover. Bring to a boil, then reduce the heat and gently simmer for 20 minutes, or until the chicken is tender.
Shred the chicken: Drain the chicken, reserving the broth. Once cool enough to handle, remove the skin and bones and finely shred the meat. Discard the onion, garlic, and bay leaf.
Heat the oil in a large saucepan. Sauté the onion and garlic over medium heat for 2-3 minutes, or until soft but not brown.
Add the chicken, bay leaf, tomato paste, salt, and pepper, plus enough water (or chicken broth) to cover. Bring to a boil, reduce heat, and simmer for 5 minutes.
Follow steps 11-13 from the Shrimp Filling recipe, substituting the shredded chicken for the shrimp.

Expert Tips & Tricks

Dough Temperature: Keep the dough as cold as possible throughout the process. If it becomes too warm, it will be difficult to work with.
Broth Consistency: If the reserved broth seems too thin, you can simmer it on the stovetop to reduce it slightly, concentrating the flavor.
Make-Ahead Tip: The empadinhas can be assembled ahead of time and frozen before baking. When ready to bake, simply add a few minutes to the baking time.
Big Pie Version (Empadão): For a larger version, use the same filling recipe and store-bought pie crusts (like Pillsbury). This is a great option for a quick and easy weeknight meal.

Serving & Storage Suggestions

Empadinhas are best served warm, fresh from the oven. They make a delightful appetizer, snack, or light meal. Garnish with fresh parsley or a squeeze of lime for added flavor.

Leftover empadinhas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) until warmed through. You can also microwave them, but the crust may become softer.

Empadinhas can also be frozen for longer storage. Wrap them individually in plastic wrap and then place them in a freezer bag. They can be stored in the freezer for up to 2 months. To reheat, bake from frozen at 375°F (190°C) until warmed through.

Nutritional Information

(Estimated values – will vary based on specific ingredients and portion size)

Nutrient	Amount per Serving	% Daily Value
Calories	300 kcal	15%
Total Fat	18g	28%
Saturated Fat	9g	45%
Cholesterol	75mg	25%
Sodium	400mg	17%
Total Carbohydrate	25g	8%
Dietary Fiber	1g	4%
Sugars	1g	–
Protein	10g	20%

Variations & Substitutions

Gluten-Free: Use a gluten-free flour blend for the crust. Be sure to add a binder such as xanthan gum to help hold the dough together.
Vegetarian: Substitute the shrimp or chicken with hearts of palm or mushrooms for a vegetarian option.
Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the shrimp filling for extra heat.
Cheese: Add a sprinkle of shredded cheese, such as mozzarella or cheddar, to the filling before baking for a cheesy twist.
Crust Variations: For a richer crust, substitute some of the water with milk or cream.

FAQs (Frequently Asked Questions)

Q: Can I use pre-made pie crust to save time?
A: Yes, you can use pre-made pie crust, but the homemade crust offers a flakier and more tender texture. If using store-bought crust, ensure it is a high-quality brand.

Q: How do I prevent the crust from getting soggy?
A: Make sure the filling is not too watery. Straining the shrimp well and adding the flour helps absorb excess moisture. Blind baking the crust for a few minutes before adding the filling can also help.

Q: Can I make these ahead and freeze them?
A: Absolutely! Empadinhas freeze beautifully. Assemble them completely, then freeze before baking. Bake from frozen, adding about 10-15 minutes to the baking time.

Q: What if I don’t have tartlet molds?
A: You can use a muffin tin as a substitute. The empadinhas will be slightly larger, but they will still be delicious.

Q: Can I add other vegetables to the filling?
A: Yes, you can add other vegetables such as corn, carrots, or diced bell peppers to the filling. Adjust the cooking time accordingly.

Final Thoughts

Empadinhas de Camarão are more than just a recipe; they are a connection to my past, a taste of home, and a reminder of the love that goes into every homemade dish. I encourage you to try this recipe and experience the magic for yourself. Don’t be afraid to experiment with different fillings and variations to create your own unique version. And most importantly, share your creations with loved ones – because food is always best enjoyed together. Serve these delightful pies with a crisp, chilled white wine or a refreshing Brazilian lemonade for the perfect pairing. Bom apetite!

Empadinhas (Brazilian Shrimp Pies) Recipe