Spanish Seafood Filling

Course : Seafoods
Serves: 1
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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 large egg yolks
4 tablespoons olive oil
2 medium Onions -- finely chopped
2 cloves garlic -- minced
1 medium green bell pepper -- finely
1 medium red pepper -- finely chopped
1 piece bay leaf
2 medium 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
1 teaspoon salt and freshly ground -- pepper

Preparation / Directions:

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.

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