Filling
1/2 Pound Small Shrimp
2 Cups Water
1/2 Minced Onion
3 Peeled, Seeded, Chopped Tomatoes
1 Tablespoon Chopped Parsley
1 Juiced Lemon
Salt and Pepper to Taste
Tobasco Sauce to Taste
1/2 Clove Minced Garlic
2 Tablespoons Cornstarch
2 Tablespoons Olive Oil
1 Pinch Cumin
2 Tablespoons Chopped Bell Peppers
Method
+Preheat oven to 350º
Dough
+Cut butter and salt into flour
+Add remaining dough ingredients and knead to blend
+Cover dough and let rest for 1 hour
+Then with 2/3 of the dough form 1 inch balls
+Press dough as mini pie shells into small muffin tins
+Spoon 2 teaspoons of cooled filling into each shell
+With remaining dough form small balls and flatten to make tops for the empadinhas
+Brush with egg yolk and bake at 350º for about 1/2 hour, until golden brown
Filling
+Clean shrimp and remove veins
+ Place the heads and shells into saucepan and add 2 cups of water
+Simmer on low for 1 hour then strain saving broth
+Return broth to saucepan and simmer to reduce to 1/2 cup
+Sauté onions and garlic in olive oil
+Add bell pepper and sauté to heat
+Add tomatoes, broth, spices and simmer until reduced to paste
+Add shrimp and sauté only until clear, do not fully cook
+Mix cornstarch into 2 tablespoons water then add to pan stirring until thick
+Add parsley and remove from heat
+Allow to cool before placing into pies
+Serves eight
