Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----pastry-----
   3      cups          unbleached flour
     1/2  teaspoon      salt
   1      cup           lard -- (or shortening)
     3/4  cup           cold water
   1      tablespoon    lemon juice or vinegar
   2                    egg yolks
                        -----filling-----
   4      tablespoons   olive oil
   2                    onions -- finely chopped
   2      cloves        garlic -- minced
   1                    green bell pepper -- finely
   1                    red pepper -- finely chopped
   1                    bay leaf
   2                    tomatoes -- skinned, seeded
                        finely chopped
     1/2  pound         tiny bay scallops
     1/2  pound         medium shrimp -- shelled and
   2      tablespoons   minced anchovy
   2      tablespoons   minced parsley
     1/4  teaspoon      finely minced lemon zest
                        salt and freshly ground -- pepper

Preparation:

Filling: Sauté onion in olive oil until wilted. Add garlic, green and red peppers and bay leaf. Continue cooking until peppers are very soft. Stir in tomatoes and cook until slightly thickened. Add scallops and shrimp and cook for 2 to 3 minutes, or until opaque. Stir in anchovy, parsley and lemon zest. Salt and pepper to taste. Fill as directed for Empanadillas with Cuban Picadillo. Pastry: Combine flour and salt. Cut in lard (or shortening). Combine water with lemon juice (or vinegar) and yolks and mix well. Add to flour and, with your hands, form into a ball and chill for 30 minutes. Cut ball in half and roll into large thin 16 x 20-inch rectangle. Cut into 4 x 4 inch squares and chill until filling is ready. Assembly: Place 2 to 3 tablespoons of filling in pastry squares. Fold over and seal. Trim any excess pastry but keep triangle shape. Mix egg and milk (or cream or water) for an egg wash and brush it onto the turnovers. Place on greased cookie sheets. Bake in preheated 375F oven for 15 minutes until golden. Serve warm or at room temperature. Makes approximately 4 pastries.