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1
DOUGH Cut butter into salt and flour.
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2
Stir in rest of the ingredients and knead to combine or just process everything until it forms a ball.
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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.
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4
Place 2 tsp. of the cold filling into the lined tins.
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5
Make small balls with the rest of the dough.
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6
Flatten them to make lids for the mini pies.
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7
Brush tops with egg yolk Bake in preheated 350 F oven for 30 to 35 minutes or until golden brown.
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8
SHRIMP FILLING Clean and devein shrimp, saving heads and shells.
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9
Make a broth with the shells and heads and 2 cups water.
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10
Cook 1 hour, uncovered over low heat. Strain broth and cook it down to 1/2 cup.
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11
Cook onions and garlic in olive oil until they start changing color.
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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.
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13
Stir until thick.
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14
Add parsley.
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15
Let cool before using
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16
NOTES : May use other fillings such as chicken, hearts of palms, cheese Miriam Podcameni Posvolsky Rio de Janeiro
