Shrimp Filling
For pie filling
| 1 | lb | Shrimps | Clean |
| 3 | Tbsp | Olive Oil | |
| 1/4 | cup | Onion | Grated |
| 1 | Tbsp | Corn Starch | |
| 1/4 | cup | Milk | |
| 1 | ea | Egg | |
| 1 | tbsp | Tomato Paste | |
| 2 | ea | Eggs | Boiled, sliced |
| 12 | ea | Olives | Pitted |
| 1 | ea | Chicken Cube | |
| Salt & Pepper |
Cook shrimp with the seasoning in one cup of water for 5 minutes. Drain, saving the liquid. Fry onion on olive oil, then add and fry shrimps. Add shrimp liquid and tomato paste and let simmer for 10 minutes. Beat slightly the egg and stir into the mixture. Dissolve cornstarch into the milk and add slowly to the mixture, stirring always until it thickens. Simmer for a few minutes more until mixture is thick enough to hold its shape. Remove from heat.
If “empadinhas”, add to each one an egg slice and an
olive. If “empadão”, add boiled egg slices and olives to the filling.