| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Salgadinhos | 1 | Servings | |
INGREDIENTS
| 2 1/2 | c | Flour |
| 1/2 | ts | Salt |
| 1/4 | lb | Margarine |
| 1 | Egg yolk | |
| 1 | tb | Milk |
| 3 | tb | Water |
| 1 | Egg yolk for basting | |
| 1/2 | lb | Small shrimp |
| 1/2 | Onion; minced | |
| 3 | Tomatoes; peeled, seeded and, chopped | |
| 1 | tb | Chopped parsley |
| Juice of 1 lemon | ||
| Salt; pepper and Tabasco, to taste | ||
| 1/2 | Clove garlic; minced | |
| 2 | tb | Cornstarch |
| 2 | tb | Olive oil |
| 1 | pn | Cumin |
| 2 | tb | Chopped bell pepper |
INSTRUCTIONS
DOUGH SHRIMP FILLING 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 NOTES : May use other fillings such as chicken, hearts of palms, cheese Recipe by: Miriam Podcameni Posvolsky Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <miriamp@pobox.com> on Aug 16, 1997
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