Instructions

Stage 1
Mix together 1 tablespoon flour and 1/4 cup water in a little bowl until flour is broken up; put away.

Stage 2
Heat oil in a huge skillet over medium intensity until hot however not smoking. Add onion and garlic; cook, mixing once in a while, until onion is delicate however not brown, around 2 minutes. Add shrimp and tomato glue; season with salt and dark pepper. Cook, mixing every so often, until shrimp are cooked through and obscure, around 3 minutes. Mix in cayenne and parsley. Mix in flour blend; stew 2 minutes. Switch off heat; mix in olives. Season again with salt and pepper. Put away.

Stage 3
Preheat stove to 375 degrees. Place staying 4 cups flour in a huge bowl; make a well in the middle. Place margarine, mayonnaise, eggs, milk, and 2 teaspoons salt in well. Press wet fixings between fingers of one hand to join. Progressively work in flour, crushing to shape a delicate mixture.

Stage 4
Squeeze off 60 cherry-size bundles of mixture; hold extra batter. Put away 15 mixture balls. Move staying 45 mixture balls to baking sheets. Envelop by plastic; refrigerate. Partition held mixture into 4 pieces; put away 1 piece. Envelop staying 3 pieces by plastic; refrigerate.

Stage 5
Move saved mixture balls to fifteen round tartlet shape (every 1 1/2 inch width by 1/2 inch high). Push down batter; it ought to arrive at simply over tops. Hill 1 teaspoon filling in each shape.

Stage 6
Carry out a batter part of 1/8 inch thick. With a 2-inch round cutout, cut out 15 tops. Place over filling, squeezing edges of batter to seal; trim abundance. Move to a baking sheet. Brush tops with egg coat. Rehash process with outstanding batter balls, filling, and separated mixture pieces.

Stage 7
Prepare empanadas until cooked through and brilliant brown, 25 to 30 minutes. Allow cool somewhat on a wire to rack; unmold. Serve warm or at room temperature.