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 1/2 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!
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