Place the flour and salt in a bowl or a working surface and make a well in the middle.
In this well add the oil, vodka and a little water.
Little by little mix dry ingredientes and liquids.
If the dough is too tough, add a little more water and if it's sticky add a little more flour.
Shape dough into a ball, cover and make filling. When filling is ready, roll and cut dough.
Cut dough in half. Place one half of dough between 2 parchment papers (or floured surface) and roll out with a rolling pin until it's about 1/8 inch - 3mm thick.
Cut round disc shapes (use 5 inch - 13cm round molds or a small bowl). Place the discs between plastic wrap so they don't stick.
Filling
In a frying pan place olive oil and onion and cook for around 2 minutes.
Add the tomatoes and let them soften a little.
Add shrimp and salt and pepper to taste. Cook this mixture for around 2-3 minutes.
Assembling
Place about 1 tablespoon of filling in the center of a dough disc.
Spread a little water around the edges with your fingers and fold one side over the other (to make a half moon shape).
Close the pastel by pressing the edges with a fork - be careful not to pierce the dough.
Heat vegetable oil in a deep frying pan (oil should be about 2 inch - 5cm deep).
When oil is hot (390F - 190C) drop one or two pasteis in it carefully and turn them over immediately.
With the help of a spoon, baste the pasteis with the oil.
After 30 seconds turn them over and baste the other side.
Fry the pastéis until golden brown, turning them once more if needed.
With a slotted spoon or wired spatula, transfer the pastéis to a paper-towel-lined baking sheet to drain.