Make the crust dough: Mix well the flour and salt in a large bowl. In a large cup, mix the water, the vinegar and the ice cubes. Add the butter pieces to the flour mix and start coating them with the flour. With a pastry blender or a fork, cut the butter into the flour. Start adding the water/vinegar/ice mix into the flour a tablespoon at a time. You will not need to add all the liquid, but just enough to integrate all the ingredients and the dough comes together in a ball. It is okay if larger pieces of butter remain in the dough. Shape dough into a disk and refrigerate at least for 1 hour. You can make the dough the day before and refirgerate it overnight.
Make the filling, while the dough chills: Heat up the olive oil in a large skillet. Add the onion and garlic and sautee them. Add the shimp. Stir often and cook for about 5 minutes. Add the chopped tomatoes, the sliced olives, if using, and the bouillon (or salt) and the freshly ground pepper. Cook for 5 more minutes, until shrimp is pink and thoroughly cooked. Turn off the heat and let the filling cool down. You can discard any liquid or save it and freeze it. It is great for seasoning seafood dishes.
Preheat oven to 400 F.
Take the dough out of the fridge. Shape it into a large cylinder and cut 10 equal 2.5 oz (or 70 gram) portions. Using a scale is very helpful in this case.
Dust a clean working surface and your rolling pin with some flour. You can shape your empanadas however you wish. I chose an oblong shape, so I rolled each piece of dough to an 8" long oval. When you have shaped your oval or circle, top it with 1 - 1.5 tablespoon of cooked shrimp, fold it over, seal the edges first by slightly pressing down on them and crimp or flute the edge however you wish.
Line a cookie baking sheet with parchment paper, carefully place your empanadas on it and bake until golden, 25 - 30 minutes.
When ready to serve, carefully cut and remove the top of the Empanada, garnish with the chopped cilantro, sliced avocado, add some bottled salsa and mayo, if desired. Accompany with salad. Enjoy!
