Brazilian Empanaditas: This delicious dish has its roots in the mix of cultures that characterizes Brazil. Empanadas, known in various Latin American countries by different names such as "empanaditas," "pastelitos," or "shrimp empanadas," reflect the influence of Portuguese and Spanish cuisine adapted with local ingredients. In Brazil, especially in coastal regions, these small seafood-filled pastries are a tradition enjoyed both at celebrations and in everyday meals.
In other Latin American countries, the recipe varies according to available ingredients, but the concept of a filled dough that is baked or fried remains constant. For example, in Argentina and Uruguay they are usually called "empanadas," while in Mexico they are also known as "empanaditas" or "empanadas."
How to Prepare Brazilian Empanaditas
Cut the butter into the salt and flour.
Incorporate the rest of the ingredients and knead to combine or simply process everything until it forms a ball.
Let it rest covered for 1 hour. Make balls the size of a walnut with 2/3 of the dough and line small muffin tins with the dough.
Place 2 teaspoons of the cold filling into the lined tins.
Make small balls with the rest of the dough.
Flatten them to make tops for the mini pies.
Brush the top with egg yolk.
Bake in a preheated oven at 350 °F for 30 to 35 minutes or until golden brown.
For the shrimp filling: Clean and devein the shrimp, saving the heads and shells.
Make a broth with the shells and heads and 2 cups of water.
Cook for 1 hour, uncovered over low heat.
Strain the broth and cook it down to reduce to 1/2 cup.
Cook onions and garlic in olive oil until they begin to change color.
Add bell pepper and cook for 2 minutes, add tomatoes, broth, and seasonings and simmer until it almost forms a paste.
Add shrimp and cook until they turn opaque.
Incorporate cornstarch diluted in 2 tablespoons of water.
Stir until thickened.
Add parsley.
Let cool before using.
