Spanish Seafood Filling

Recipe Ingredients

		Pastry
3 cups	187g / 6.6oz	Unbleached flour
1/2 teaspoon	2.5ml	Salt
1 cup	198g / 7oz	Lard - (or shortening)
3/4 cup	177ml	Cold water
1 tablespoon	15ml	Lemon juice or vinegar
2		Egg yolks
		Filling
4 tablespoons	60ml	Olive oil
2		Onions - finely chopped
2		Garlic - minced
1		Green bell pepper - finely
1		Red pepper - finely chopped
1		Bay leaf
2		Tomatoes - skinned, seeded
		Finely chopped
1/2 lb	227g / 8oz	Tiny bay scallops
1/2 lb	227g / 8oz	Medium shrimp - shelled and
2 tablespoons	30ml	Minced anchovy
2 tablespoons	30ml	Minced parsley
1/4 teaspoon	1.3ml	Finely minced lemon zest
		Salt and freshly ground - pepper

Recipe Instructions

Filling: Saute 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.

Source:
Denton and Valiani

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