*  Exported from  MasterCook  *
 
                          Empadinhas ( Mini Pies)
 
 Recipe By     : Miriam Podcameni Posvolsky
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Salgadinhos
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         DOUGH
    2 1/2  cups          flour
      1/2  teaspoon      salt
      1/4  lb            margarine
    1                    egg yolk
    1      tablespoon    milk
    3      tablespoons   water
    1                    egg yolk for basting
 					
                         Shrimp Filling
      1/2  lb            small shrimp
      1/2                onion -- minced
    3                    tomatoes, peeled, seeded and -- chopped
    1      tablespoon    chopped parsley
           juice         of 1 lemon
                         salt, pepper and Tabasco -- to  taste
      1/2                clove garlic -- minced
    2      tablespoons   cornstarch
    2      tablespoons   olive oil
           pinch         cumin
    2      tablespoons   chopped bell pepper
 
                                           DOUGH
 1. Cut butter into salt and flour.
 2. Stir in rest of the ingredients and knead to combine or just process
 everything until it forms a ball.
 3. Let rest covered 1 hour
 4. Make balls the size of a walnut, from 2/3  of the dough and line small
 muffin tins with the dough.
 5. Place 2 t. of the cold filling into the lined tins.
 6. Make small balls with the rest of the dough. Flatten them to make lids
 for the mini pies.
 7. Brush tops with egg yolk
 8. Bake in pre heated 350 F oven for 30 to 35 minutes or until golden brown.
 
                                       SHRIMP FILLING
 1. Clean and devein shrimp, saving heads and shells.
 2, Make a broth with the shells and heads and 2 cups water. Cook 1 hour,
 uncovered over low heat. Strain broth and cook it down to 1/2 a cup.
 3. Cook onions and garlic in olive oil until they start changing color.
 4. Add bell pepper and cook 2 minutes,
 5, Add tomatoes, broth and seasonings and simmer almost to a paste.
 6. Add shrimp and cook just until they become opaque.
 7. Stir in cornstarch diluted in 2 T water. Stir until thick.
 8. Add parsley.
 9. Let cool before using
 
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 NOTES : May use other fillings such as chicken, hearts of palms, cheese

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