Ingredients

• to taste butter
• 2 1/2 cups flour
• 1/2 teaspoon salt
• 1/4 lb margarine
• 1 egg yolk
• 1 tablespoon milk
• 3 tablespoons water
• 1 egg yolk (for basting)
• 1/2 lb shrimp (small)
• 1/2 onion, minced
• 3 tomatoes, peeled seeded and chopped
• 1 tablespoon parsley, chopped
• 1 lemon (juice of)
• salt
• pepper
• Tabasco sauce
• 1/2 clove garlic, minced
• 2 tablespoons cornstarch
• 2 tablespoons olive oil
• 1 pinch cumin
• 2 tablespoons bell peppers, chopped

Instructions

1. DOUGH 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 Make balls the size of a walnut, from 2/3 of the dough and line small muffin tins with the dough.

4. Place 2 tsp. of the cold filling into the lined tins.

5. Make small balls with the rest of the dough.

6. Flatten them to make lids for the mini pies.

7. Brush tops with egg yolk Bake in preheated 350 F oven for 30 to 35 minutes or until golden brown.

8. SHRIMP FILLING Clean and devein shrimp, saving heads and shells.

9. Make a broth with the shells and heads and 2 cups water.

10. Cook 1 hour, uncovered over low heat. Strain broth and cook it down to 1/2 cup.

11. Cook onions and garlic in olive oil until they start changing color.

12. Add bell pepper and cook 2 minutes, Add tomatoes, broth and seasonings and simmer almost to a paste. Add shrimp and cook just until they become opaque. Stir in cornstarch diluted in 2 Tbsp water.

13. Stir until thick.

14. Add parsley.

15. Let cool before using

16. NOTES : May use other fillings such as chicken, hearts of palms, cheese Miriam Podcameni Posvolsky Rio de Janeiro