It is Shrimp Mini Pot Pie (Empadinhas de Camarão) Day... Huh?! I mean, I am celebrating my B-day with these small bites instead of birthday cake! 🙂 They are made from a homemade flaky dough (pâte brisée or massa podre) and filled with a tasty, creamy, and chunky shrimp filling... A true party in your mouth... and yet guilt-free!
I just turned 42 recently. Yay!!! Instead of enlarging my hips and making my cheeks chubbier with a sugary cake, I am instead delighting myself with these MINI pot pies. It has been quite a while since I last had the chance to chow down on a plate of these. It is my way to have something super delish without breaking the scale!!!
They are a type of salgado (small savory bite) very popular in both Brazil and Portugal. In my home country, pot pies are basically available in 3 sizes: mini (about a size of a mini muffin), small (a bit smaller than a standard-size muffin or cupcake), and large (family-size pot pie). The mini pot pies are served as small bites at birthdays or holiday events, or as hors d'oeuvres at cocktail parties. The small size pot pies are usually available at cafés and bakeries, or from street vendors. The large size pies are served either for lunch or dinner, and are called empadão in Portuguese. A recipe for empadão de frango will be featured soon here.
The filling varies, of course! The most popular filling is chicken -- although shrimp (with or without catupiry cheese), hearts of palm, ground beef, and several others are also available.
Well, if you'll excuse me, I still have a few more to gobble down. 🙂 Enjoy these shrimp mini pot pies and have a happy event!
Shrimp Mini Pot Pies (Empadinhas de Camarão)
Ingredients
- For the pot pies dough:
- 1 cup and 2 tablespoons all-purpose flour sifted
- 1 teaspoon salt
- ½ teaspoon granulated sugar
- 1 stick unsalted butter chilled and cut into small cubes, or 8 tablespoons
- 1 medium egg
- 1-½ tablespoons ice water or a little more if necessary to help dough form into a ball
- For the pot pies filling:
- 1-½ cups low-sodium chicken stock or broth
- 1 teaspoon tomato paste
- 4 tablespoons unsalted butter or ½ stick
- ½ cup all-purpose flour
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- ¼ large yellow onion small diced
- 2 garlic cloves minced
- 2 tablespoons canned crushed tomatoes
- 12 oz cooked shrimp (tail-off, peeled,and deveined), 340 g
- ½ cup chopped hearts of palm optional
- ¼ cup canned corn kernels Add ½ cup more if not using hearts of palm
- 3 tablespoons chopped green olives
- 2 tablespoons chopped fresh chives or green onions
- 1 lightly beaten egg for the egg wash
Instructions
- Prepare the pot pies dough: Place the flour, salt, and sugar in a bowl in the bowl of an electric mixer fitted with the paddle attachment. Beat in the butter at low speed until mixture is well combined yet lumpy. Add the egg and beat until just incorporated. Add the iced water and beat until obtaining an homogeneous mixture. You might need to stop the electric mixer a few times to scrape together dough from both bottom and sides of the bowl.
- Place the dough onto a floured surface, form a ball, and then press into a flat disk. Wrap in plastic wrap and refrigerate for about 1 hour.
- Meanwhile, prepare the pot pies filling. In a medium stainless steel saucepan, bring the chicken stock or broth to a boil over high heat. Reduce the heat to low and stir in tomato paste, whisking to dissolve.
- In a different saucepan, melt the butter over low heat, add the flour, and stir well to make a roux. Add a little bit of the warm stock, whisking well until combined. Add the remaining stock and continue to whisk well constantly, over medium heat, until it thickens. Season with salt and pepper to taste and set aside.
- Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent. Reduce heat to low, add the garlic, and cook for about 1 minute, stirring occasionally. Add the crushed tomatoes and let cook for about 1 minute. While tomatoes are cooking over low heat, process shrimp in a food processor until obtaining a lumpy mixture (with small pieces, not minced). Add shrimp, hearts of palm (optional), corn, and olives. Stir in and let cook for about 1-2 minutes. Season with salt and pepper. Remove from the heat.
- Stir in the shrimp mixture into the creamy chicken stock/broth. Add the chives or green onions, taste, and adjust the seasoning (salt and pepper) if necessary. Let filling cool before using. Meanwhile, remove the dough from the refrigerator for 15-20 minutes before rolling.
- On a lightly floured surface (or a surface covered with a plastic sheet), roll the dough (using a floured rolling pin) into a very large circle about 1/16 inch thick (thin dough), working from center to edges. If easier, you can also cut the dough in half and roll into 2 large circles. Using a 6 cm (2-⅓ inch) and a 4-½ cm (1-¾ inch) round cutter, cut about 48-50 discs of the larger size and a matching number of the smaller size. You might need to gather the leftover pieces of dough to obtain the full number of discs. To do this, form all the leftover dough into a ball, roll the dough again into a circle, and cut out additional discs.
- Use a metal spatula to help lift the discs, and place the larger discs into the wells of 2 (24-count) mini muffin baking pans, forming a mini cup (about 48-50 discs). Using a ½ tablespoon, scoop filling into each dough cup. Cover each dough cup with the smaller disc, pinching the edges together gently to seal. If desired, use a fork to make a patternaround the edges. Using a paring knife, cut a tiny slit in the center so that steam can escape. Brush top with beaten egg and refrigerate mini pot pies for about 15 minutes.
- Preheat the oven to 350 degrees F (about 180 degrees C). Bake mini pot pies for 13 -15 minutes, or until lightly brown.
- Place muffin pans on a rack and let cool just enough to handle shrimp mini pot pies. Serve pot pies warm by themselves or accompanied by a rosé sauce.
Recipe Notes
The filling can also be prepared one or two days ahead and refrigerated. Assemble and bake shrimp mini pot pies on the day they will be served.
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
Kiran @ KiranTarun.com says
A very belated birthday wish my friend!! These has to be the cutest mini pot pies, ever 🙂
Denise Browning says
Thanks for the b-day wishes, Kiran!
marcela says
wow! they look so cute! they must taste delicious!
Denise Browning says
Thank you, Marcela! Yes, they do...
Juliana says
Feliz aniversario Denise...and I am totally with in regards to celebrating birthday with these treats...I have not had empadinhas since I went to Brazil...and this was almost 6 years...your emparinhas look perfect...and yes I love the ones with shrimps...yum!
Hope you are having a great week dear 😀
Denise Browning says
Thanks, Juliana! So it has been a long time since you had empadinhas. I hope these excites you enough to make them at home. xoxo
Miss Kim @ behgopa says
Happy belated! These mini pot pies look so cute and yummy. I can totally see myself popping 'em nonstop.
Denise Browning says
Thank you for the b-day wishes, Miss Kim! They are small yet full of flavor...
Raymund says
That filling I can just imagine, biting that pastry and that hot savoury shirmps rolling down your mouth. Mmmmmm!
Denise Browning says
Just like you described, Raymund!
Dedy@Dentist Chef says
wow, what a cute little savoury bites.....
delicious!!!
Denise Browning says
Thank you, Dedy! We loved them...
Deepti says
Beautifully captured! loving it....
Denise Browning says
Thank you, dear!
Julia | JuliasAlbum.com says
Happy Birthday, Denise! You certainly don't look your age - I thought you were way younger. Those little pies are so cute and delicious looking - what a great treat you made for yourself for your Birthday!
Denise Browning says
Hi, Julia!
How sweet of you...Thank you! I wish I was younger... 🙂
I enjoyed these mini pies a lot. I escaped from eating cake but not my hubby's key lime pie. Hehe!
Amira says
What a healthy birthday this is!!! How could you refuse cakes?!!. Happy birthday Denise, I hope you'll celebrate many more birthdays with your loved ones. Your mini pot pies are gorgeous. Pinned.
Kate @ ¡Hola! Jalapeño says
Oh wow! Happy Birthday! Those look so amazing and I love that you made them in mini muffin tins—smart!!
Denise Browning says
Thank you, Kate! They transported me directly to my home country Brazil.
Sugar et al. says
Happy happy Birthday my friend! Shrimp, according to me makes the best filling in snacks. These would be over in seconds at any party. I would have loved to bake you a cake on your birthday in exchange for these delicious pies.
Denise Browning says
Thanks, my friend! I would eat any cake from you with a huge smile on my face.
Lail | With A Spin says
Belated happy birthday, my gorgeous friend. 42? Can't believe it. Fabulous birthday treat. I love potpies.
Denise Browning says
Hey,Lail! Thank you so much... Yes, 42... Time flies!
Chris @ The Café Sucré Farine says
Happy birthday Denise. Wow, I can see why you'd choose they for a celebration, they look wonderful. I think pot pie is universally loved and I love that there are so many variations.
Denise Browning says
Thank you, Chris!!!! I agree with you...Pot pie is universally appreciated it for sure.
M says
I love small pies! Beautiful photos too, thanks for sharing such a great recipe 🙂
Denise Browning says
Hi, M!!!
Thank you for stopping by... I hope you try them. These have been a long-time fave of mine.
Abbe @ This is How I Cook says
I could totally be into these Denise! Love the filling. So much better in a pie than on the hips!
Denise Browning says
Abbe: Thanks, my dear!!!! The filling is quite comforting as well -- both creamy and chunky.
Deb|EastofEdenCooking says
Happy Birthday Denise! You deserve the mini pot pies and a cake! After all birthdays are just once a year. I'm making appetizers for an event and these delightful shrimp filled pot pies would keep everyone happy!
Denise Browning says
Hi, Deb! Thank you so much for the b-day wishes. Your love for cooking will shine and everyone will enjoy your appetizers. I am sure!!!! Have a happy event.
Liz says
I'd go nuts for ALL the versions...but I'd definitely start out with shrimp! What a terrific birthday treat!
Denise Browning says
Thanks, Liz!!! These were a real treat... It had been a while since I ate them. They made my b-day really special.
Francesca says
Parabens, Denise! A very happy birthday to you. And as always, these look great 🙂
Denise Browning says
Thanks, Francesca!!! I do appreciate it...
Karen (Back Road Journal) says
I really liked the way you decided to celebrate your birthday. Wishing you all the best with many more healthy and happy years to come.
Denise Browning says
Thank you, Karen! Sometimes the best thing is to eat less and enjoy other more important things more...
Maureen | Orgasmic Chef says
Happy Birthday! 42? I can't be possible. 🙂 I admire your ability to refuse cake on your birthday. I've had many more than you and I haven't refused yet.
These little pot pies are wonderful. I love food you can walk around with.
Denise Browning says
Thanks a lot for the b-day wishes, Maureen! I escaped from cake but not from my hubby's key lime pie. 🙂 He made it especially for me. My hips are enlarging but he doesn't care. I think I will be happy for it. 🙂