👨‍🍳 步驟

1. 1

   准备面团：在一个大碗中，混合面粉和盐。用指尖或糕点搅拌器将冷黄油和人造黄油切入面粉中，直到混合物呈粗屑状。在一个单独的小碗中，将蛋黄、冷牛奶和冷水搅打均匀。将湿性材料逐渐加入干性材料中，搅拌至形成一个有凝聚力的面团。不要过度搅拌。如果面团太干，一次添加一茶匙水。将面团塑成球形，压扁成圆盘状，用保鲜膜包好，冷藏至少 1 小时。

   ⏱️ 10 minutes
2. 2

   准备馅料：在中火的平底锅中加热橄榄油。加入切末的洋葱，翻炒至变软且半透明，约 5 分钟。加入切末的大蒜，再炒 1 分钟至散发香味。拌入切块的番茄、甜椒（如果使用）和切碎的橄榄。煮约 5-7 分钟，直到番茄变软。在一个小碗中，将玉米淀粉与鸡高汤或水搅拌均匀。将此混合物倒入平底锅中，加入切碎的虾、柠檬汁、孜然和 Tabasco 辣椒酱。不断搅拌，煮至虾变不透明，酱汁变浓稠呈奶油状，约 5-8 分钟。拌入切碎的欧芹。根据口味用盐和胡椒调味。离火，让馅料完全冷却。

   ⏱️ 5 minutes
3. 3

   组装 Empadinhas：将烤箱预热至 350°F (180°C)。轻轻润滑迷你玛芬烤盘或 empadinha 模具。将冷藏好的面团分成两份，一份比另一份稍大（约 2/3 用于底部，1/3 用于顶部）。在撒有少许面粉的台面上，将较大的那份面团擀至约 1/8 英寸厚。用直径约 3-4 英寸的圆形切模切出底部用的圆形面皮。将这些面皮压入准备好的模具中，确保覆盖底部和侧面，形成一个外壳。在每个外壳中填入约 1-2 茶匙的冷却好的虾馅。

   ⏱️ 30 minutes (chilling)
4. 4

   制作顶部和封口：擀开剩余的较小一份面团。用比模具开口稍大的切模切出顶部用的圆形面皮。将圆形面皮放在每个模具中的馅料上。轻轻按压顶部和底部面皮的边缘，将其封合。修剪掉多余的面团。可以用叉子或手指捏出装饰性的边缘。

   ⏱️ 6 minutes
5. 5

   烘烤和享用：在 empadinhas 的顶部刷上蛋液。将填好的模具放在烤盘上。烘烤 25-35 分钟，或直到外皮呈金黄色并烤熟。让 empadinhas 在模具中冷却几分钟，然后小心地取出放在冷却架上进一步冷却。温热或室温食用。

   ⏱️ 3 minutes
6. 6

   Stir in the heavy cream and cook for another 2-3 minutes, or until the mixture is creamy and slightly thickened. Remove from heat and let the filling cool completely. This prevents the hot filling from melting the pastry.

   ⏱️ 5 minutes
7. 7

   Assemble the empadinhas: Preheat your oven to 180°C (350°F). Lightly grease and flour 24 mini tart molds or muffin tin cups. Roll out the chilled pastry dough on a lightly floured surface to about 3mm (1/8 inch) thickness.

   ⏱️ 5 minutes
8. 8

   Cut out circles of dough large enough to line the molds. Gently press the dough circles into the molds, ensuring they fit snugly and come up the sides. Trim any excess dough from the edges.

   ⏱️ 10 minutes
9. 9

   Spoon the cooled chicken filling evenly into the pastry-lined molds, filling them about two-thirds full. Do not overfill.

   ⏱️ 5 minutes
10. 10

    If you have extra dough, you can cut out small decorative tops (like circles or small shapes) or simply leave them open-faced. For closed empadinhas, place the dough circles on top and press the edges to seal. Brush the tops with the beaten egg for a golden finish.

    ⏱️ 5 minutes
11. 11

    Bake the empadinhas in the preheated oven for 25-30 minutes, or until the pastry is golden brown and firm to the touch. The filling should be bubbling slightly.

    ⏱️ 25-30 minutes
12. 12

    Remove from the oven and let the empadinhas cool in the molds for a few minutes before carefully removing them to a wire rack to cool further. Serve warm or at room temperature.

    ⏱️ 10 minutes (cooling)