• In a small pot, melt the butter. Add flour and whisk until the flour and butter combine to make a paste.
• Slowly add the stock into the pot, little by little. Whisk to combine stock with flour and butter. Then when combined, pour a bit more. Season with salt and pepper.
• Take out ½ cup of mix and reserve. Set the rest to the side.
• In a large pan, heat olive oil over medium high flame.
• Add onion to the olive oil and cook for five minutes or until translucent.
• Add garlic and tomatoes into the pan and cook for a 3-5 minutes more.
• Put the cocktail shrimp in a food processor or blender. Pulse a few times so that the shrimp are shredded but still are in small pieces.
• Add shrimp, corn, peas, and tomato paste into the pan and cook until everything is warm and the peas/corn are thawed.
• Add the remainder of the butter and flour mixture into the pan and mix. Allow the combination to simmer for a bit to thicken, perhaps about 5-8 minutes. Only add the reserved half cup of butter and flour mixture if you need the filling to have more liquid.
• Preheat the oven to 350 degrees.
• Using a 3 inch and a 1.5 inch cookie cutter, cut tops and bottoms out of the pie dough. You will need to use a rolling pin to re-roll the dough, and cut again from it. Use all the dough possible.
• In an un-greased muffin tin for MINI muffins, place the 3" circle in the bottom. Fill with a teaspoon and a half of filling. Then place the 1.5" circle on top and pinch the bottom and the top circles together around the edges.
• Once all of the pies are complete, whisk your egg yolk up in a separate bowl. Use a pastry brush to brush an egg yolk over the top of the empadinhas.
• Place in the oven and bake for about 30 minutes, until the pastry is cooked through and the tops are golden brown. Enjoy!
• Leave a comment on this post letting me know what you thought! :)

To Hand Make Massa Podre Empadinha Dough (Optional)

• Cut the butter and shortening into the flour until the mixture resembles fine breadcrumbs.
• Add eggs, salt and water and knead to combine. Let rest for 30 minutes.