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