'3/4 cup cold unsalted butter or margarine, cut into small pieces'
'2 cups all-purpose flour'
'5 to 6 tablespoons of ice-cold water'
'For the filling:',
'15 medium cooked and peeled shrimp, cut in half'
'For the salsa paste:',
'2 tablespoons of cold unsalted butter'
'1 tablespoon of chopped fresh parsley'
'1/2 teaspoon of salt'
'1/2 teaspoon of minced garlic or garlic paste'
'3/4 cup cold unsalted butter or margarine, cut into small pieces'
'2 cups all-purpose flour'
'5 to 6 tablespoons of ice-cold water'
'For the filling:',
'15 medium cooked and peeled shrimp, cut in half'
'For the salsa paste:',
'2 tablespoons of cold unsalted butter'
'1 tablespoon of chopped fresh parsley'
'1/2 teaspoon of salt'
'1/2 teaspoon of minced garlic or garlic paste'
'Make the dough: Cut the cold unsalted butter or margarine into small pieces and, with your fingers, mix it with the all-purpose flour until a crumbly mixture forms.',
'Add the ice-cold water, 1 tablespoon at a time, mixing rapidly with a fork.',
'Knead 3 to 4 times, until you have a ball of dough that is not too smooth or uniform.',
'Wrap it in plastic wrap and refrigerate for 1 hour.',
'Next, place the dough on a floured surface and, using a rolling pin, roll it out thinly.',
'Cut out rounds with a cookie cutter or a glass cup
Reserve.',
'For the salsa paste: Mix all the ingredients well.'
'Place half of a shrimp on each round of dough and brush with the salsa paste.',
'Fold the rounds in half and press the edges together tightly.',
'Place in an oven-safe dish and bake at 220°F for 8 to 10 minutes, or until golden brown.',
'Serve warm
Tips: Instead of using shrimp, you can use cooked chicken pieces, brushing them with a mixture of parsley and garlic.'
