• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
The Foreign Fork logo
  • Home
  • Recipe Box
    • Search by Interactive Map
    • Africa
    • Asia
    • Caribbean
    • Central America
    • Europe
    • Middle East
    • North America
    • Oceania
    • South America
  • Culture Cookbook
  • About
  • Contact
  • Submit a Recipe for Posting
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Box
  • Culture Cookbook
  • About
  • Contact
  • Press
  • Submit a Recipe for Posting
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » South America » Shrimp Empadinhas from Brazil

    Shrimp Empadinhas from Brazil

    Published on Jul 18, 2019 Modified: Jan 20, 2022 by Alexandria Drzazgowski.

    Jump to Recipe

    Shrimp Empadinhas from Brazil are a perfect appetizer to please at a party. They are mini pot pies stuffed with a shrimp and tomato-based filling. 

    Yo dudes, pot pies are the BOMB, I don’t care what anyone says. Since I was little they’ve always been one of my very favorite foods. In fact, maaaybe once a year when I was little, I’d get a phone call from Papa Foreign Fork when he was on his way home from work, asking if I’d eaten dinner yet. If the answer was no, he’d tell me not to eat until he got home. Then he’d show up at the door with a nice, steaming pot pie from Boston Market. Mmmm. These were the BEST days! And he was always so happy that I was so happy. 

     Now that I think about it, it’s kind of a weird tradition…. But whatever lol. 

    up close of shrimp empadinhas

    Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!

    YouTube video

    What are Shrimp Empadinhas? 

    Today we’re making a recipe that is very pot-pie-esque from Brazil! The real name of the recipe is Shrimp Empadinhas, and they’re Brazil’s answer to empañadas from other Latin American countries. Empadinhas are shaped like mini pies and are the miniature version of empadas in Brazil. They can be filled with the classic fillings like shrimp, chicken, or hearts of palm. 

    In our case today, we’re filling out empadinhas with shrimp. I don’t want to brag you guys, but this filling is SO good. 

    Shrimp Empadinhas laid out on a photo board

    [adthrive-in-post-video-player video-id=”cFjMqOyN” upload-date=”2021-05-20T15:25:07.000Z” name=”Shrimp Empadinhas” description=”Shrimp Empadinhas from Brazil are a perfect appetizer to please at a party. They are mini pot pies stuffed with a shrimp and tomato-based filling. ” player-type=”default” override-embed=”default”]

    A Mistake Turned Delicious

    The first time that I was creating the recipe, I accidentally added too much chicken broth, and I couldn’t thicken the consistency of the filling back up again without compromising flavor. The filling resembled the thinness of a soup, so… I ate it as a soup! And seriously, you guys, it was delicious. It reminded me of a lobster bisque soup but with shrimp, and I was SUCH a fan. If you ever want to try the filling like this instead of putting it inside the pot pies, just add a bit more chicken broth than the recipe calls for. You can thank me later. 

    Finding the Right Pie Dough for Your Shrimp Empadinhas

    To make these empadinhas, you’re going to need some pie dough. The tricky part here is finding a brand that doesn’t rip very easily. The best  brand I’ve found for this is the Simple Truth Unroll and Bake 9” Pie Crust. Every other brand that I’ve used has ripped very easily when assembling the empadinhas, but the Simple Truth brand can hold its own quite well! 

    You’re going to need 2-3 boxes of pie crust to make this recipe, depending on the size of your empadinhas. When I used two boxes, I had the perfect amount of filling to make about 48 empadinhas! I did have a tiiiiny bit of filling leftover, but not enough to justify buying another box. However, if yours are slightly different sizes, a third box may be necessary. 

    Shrimp Empadinhas Pinterest Graphic

    These empadinhas are soft and buttery and they seriously melt in your mouth. The filling is delicious, and they’re the perfect size for popping a few at a party to enjoy. Serve these as an appetizer or as the main course, perhaps with a dessert of Brazilian Açaí Bowls!

    If you liked these shrimp empadinhas, you should also try my:

    • Empañadas from Argentina
    • Burek from Bosnia and Herzegovina
    • Australian sausage rolls
    • Shrimp Scampi in the Instant Pot

    Share a photo to Facebook or Instagram and tag @TheForeignFork or hashtag #TheForeignFork if you make them! Also, make sure to leave a review and a comment if you tried this recipe! Thanks for stopping by, dear reader; I can’t wait to see you again soon. 

    Save This Recipe Form

    Save This Recipe!

    Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

    Shrimp Empadinhas in a triangle position with peas scattered around them.

    Shrimp Empadinhas

    Shrimp Empadinhas from Brazil are a perfect appetizer to please at a party. They are mini pot pies stuffed with a shrimp and tomato-based filling.
    5 from 1 vote
    Print Pin Rate
    Course: Appetizer, Main Course, seafood
    Cuisine: brazilian
    Prep Time: 25 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 48 empadinhas
    Calories: 139kcal
    Author: Alexandria Drzazgowski

    Equipment

    • Whisk
    • Food Processor
    • Mini Muffin Pan
    • Rolling Pin
    • Pastry Brush
    • Cookie Cutters
    • Oven Mitt
    • Mixing Bowl(s)
    • Pot(s)
    • Pan(s)

    Ingredients

    • 1.5 cups low-sodium chicken stock
    • 4 tbsp butter stick butter
    • ½ cup all purpose flour
    • 1 tbsp olive oil
    • 1 tsp garlic
    • 1 onion chopped
    • 1 tomato chopped
    • 1 lb oz shrimp
    • 2 tbsp tomato paste
    • ¼ cup cooked peas
    • ¼ cup corn
    • 2 egg yolks
    • 2 boxes refrigerate pie dough

    To Hand-Make Massa Podre Empadinha Dough (Optional)

    • 450g (1 lb) all-purpose flour, + more for dusting
    • 150g (5 oz) vegetable shortening
    • 75g (2.5 oz) unsalted butter
    • 1 tsp salt
    • 125ml (1 fl oz) cold water

    Instructions

    • In a small pot, melt the butter. Add flour and whisk until the flour and butter combine to make a paste.
    • Slowly add the stock into the pot, little by little. Whisk to combine stock with flour and butter. Then when combined, pour a bit more. Season with salt and pepper.
    • Take out ½ cup of mix and reserve. Set the rest to the side.
    • In a large pan, heat olive oil over medium high flame.
    • Add onion to the olive oil and cook for five minutes or until translucent.
    • Add garlic and tomatoes into the pan and cook for a 3-5 minutes more.
    • Put the cocktail shrimp in a food processor or blender. Pulse a few times so that the shrimp are shredded but still are in small pieces.
    • Add shrimp, corn, peas, and tomato paste into the pan and cook until everything is warm and the peas/corn are thawed.
    • Add the remainder of the butter and flour mixture into the pan and mix. Allow the combination to simmer for a bit to thicken, perhaps about 5-8 minutes. Only add the reserved half cup of butter and flour mixture if you need the filling to have more liquid.
    • Preheat the oven to 350 degrees.
    • Using a 3 inch and a 1.5 inch cookie cutter, cut tops and bottoms out of the pie dough. You will need to use a rolling pin to re-roll the dough, and cut again from it. Use all the dough possible.
    • In an un-greased muffin tin for MINI muffins, place the 3″ circle in the bottom. Fill with a teaspoon and a half of filling. Then place the 1.5″ circle on top and pinch the bottom and the top circles together around the edges.
    • Once all of the pies are complete, whisk your egg yolk up in a separate bowl. Use a pastry brush to brush an egg yolk over the top of the empadinhas.
    • Place in the oven and bake for about 30 minutes, until the pastry is cooked through and the tops are golden brown. Enjoy!
    • Leave a comment on this post letting me know what you thought! 🙂

    To Hand Make Massa Podre Empadinha Dough (Optional)

    • Cut the butter and shortening into the flour until the mixture resembles fine breadcrumbs.
    • Add eggs, salt and water and knead to combine. Let rest for 30 minutes.

    Notes

    Recipe copyright The Foreign Fork. For educational or personal use only. 
     
    Recipe for Massa Podre from Authentic Brazilian Cuisine.

    Nutrition

    Serving: 1serving | Calories: 139kcal | Carbohydrates: 13g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 120mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 74IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

    More South American Recipes

    • A refreshing Açaí Na Tigela layered with granola, sliced bananas, strawberries, blueberries, and a drizzle of creamy topping.
      Brazilian Açaí Bowls (Açaí na Tigela)
    • A piece of pastel de choclo in a plate with fork on the side, and baking dish with pastel de choclo and basil leaves behind it.
      Pastel de Choclo Recipe from Chile
    • A serving bowl piled high with farofa and some spilling over onto a platter next to a serving spoon laying beside it.
      Farofa (Toasted Cassava Flour) from Brazil
    • A bowl of Argentinian chimichurri with a spoon scooping it
      Argentinian Chimichurri Recipe (Traditional!)

    Sharing is caring!

    59 shares

    Appetizer, Seafood, South America Brazil

    Reader Interactions

    Comments

    1. Eddie says

      March 28, 2021 at 8:58 am

      I live in Brazil. Empadinhas are made with a flaky dough that American pré-made pie dough (yuck) cannot match. Also, to get the right color on the top, use only the egg yolk for brushing.

      Reply
      • The Foreign Fork says

        March 28, 2021 at 5:13 pm

        Thanks Eddie, I appreciate the insight! I will make sure to link to that other dough in the notes so that people know how to made it from scratch if they want.

        Reply
    2. Hairstyles says

      December 17, 2019 at 4:34 pm

      I have been reading out a few of your posts and i can claim pretty clever stuff. I will surely bookmark your blog.

      Reply
      • Alexandria Drzazgowski says

        December 18, 2019 at 2:02 am

        Thank you very much! I appreciate it.

        Reply
    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    What are you looking for?

    Welcome to The Foreign Fork, I'm Alexandria!

    And I am cooking one meal from every country in the world. 196 countries, and we’re cooking them all… Welcome to the adventure! 

    Learn More

    Footer

    • Home
    • About
    • Contact
    • Press
    • Privacy Policy
    • Accessibility Statement

    Copyright © 2025 The Foreign Fork

    59 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.