Flaky empanadas enfold spiced shrimp in this eastern Brazilian recipe.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 5 dozen
Number Of Ingredients 15
Steps:
- Stir together 1 tablespoon flour and 1/4 cup water in a small bowl until flour is dissolved; set aside.
- Heat oil in a large skillet over medium heat until hot but not smoking. Add onion and garlic; cook, stirring occasionally, until onion is soft but not brown, about 2 minutes. Add shrimp and tomato paste; season with salt and black pepper. Cook, stirring occasionally, until shrimp are cooked through and opaque, about 3 minutes. Stir in cayenne and parsley. Stir in flour mixture; simmer 2 minutes. Turn off heat; stir in olives. Season again with salt and pepper. Set aside.
- Preheat oven to 375 degrees. Place remaining 4 cups flour in a large bowl; make a well in the center. Place butter, mayonnaise, eggs, milk, and 2 teaspoons salt in well. Squeeze wet ingredients between fingers of one hand to combine. Gradually work in flour, squeezing to form a soft dough.
- Pinch off 60 cherry-size balls of dough; reserve leftover dough. Set aside 15 dough balls. Transfer remaining 45 dough balls to baking sheets. Wrap in plastic; refrigerate. Divide reserved dough into 4 pieces; set aside 1 piece. Wrap remaining 3 pieces in plastic; refrigerate.
- Transfer reserved dough balls to fifteen round tartlet molds (each 1 1/2 inch diameter by 1/2 inch high). Press down dough; it should reach just over tops. Mound 1 teaspoon filling in each mold.
- Roll out a dough piece to 1/8 inch thick. With a 2-inch round cookie cutter, cut out 15 tops. Place over filling, pressing edges of dough to seal; trim excess. Transfer to a baking sheet. Brush tops with egg glaze. Repeat process with remaining dough balls, filling, and divided dough pieces.
- Bake empanadas until cooked through and golden brown, 25 to 30 minutes. Let cool slightly on a wire rack; unmold. Serve warm or at room temperature.
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Muhammad Umair Yaqoob official
[email protected]These empanadas were easy to make and turned out great. I will definitely be making them again.
Anik Ahamed
[email protected]I made these empanadas for a party and they were a hit. Everyone loved them.
Mia Molomboe
[email protected]These empanadas were amazing! The shrimp filling was flavorful and the pastry was flaky and golden brown. I will definitely be making these again.
tumelo ishmael
[email protected]The empanadas were good, but the pastry was a bit too thick for my liking. I think I would roll it out thinner next time.
Axsel
[email protected]These empanadas were a bit bland for my taste. I think I would add some more spices to the shrimp filling next time.
MD Mahedi Hassen Rony
[email protected]I followed the recipe exactly and the empanadas turned out great. The pastry was flaky and the shrimp filling was delicious. I would definitely recommend this recipe.
Tripura Babyti
[email protected]These empanadas were delicious! The shrimp filling was juicy and flavorful, and the pastry was flaky and golden brown. I will definitely be making these again.
Duydg Uitfu
[email protected]I made these empanadas for my family and they loved them. The shrimp filling was flavorful and the pastry was cooked to perfection. I will definitely be making these again.
Harvin Osorto
[email protected]The recipe was easy to follow and the empanadas turned out great. I used a store-bought empanada dough to save time. The shrimp filling was delicious and the empanadas were a perfect appetizer.
Sakib all hasan shanto
[email protected]These shrimp empanadas were a hit at my party! The filling was flavorful and the pastry was flaky and golden brown. I will definitely be making these again.