Spanish Seafood Filling (for Pie Crust-style

---------- Recipe via Meal-Master (tm) v8.03

Title: SPANISH SEAFOOD FILLING (FOR PIE CRUST-STYLE
Categories: Spanish, Seafood, Ceideburg 2
Yield: 1 servings

--------------------------PASTRY--------------------------
3 c Unbleached flour
1/2 ts Salt
1 c Lard (or shortening)
3/4 c Cold water
1 tb Lemon juice or vinegar
2 Egg yolks

--------------------------FILLING--------------------------
4 tb Olive oil
2 Onions, finely chopped
2 Cloves garlic, minced
1 Green Bell pepper, finely
-chopped
1 Red pepper, finely chopped
1 Bay leaf
2 Tomatoes, skinned, seeded
-and finely chopped
1/2 lb Tiny bay scallops
1/2 lb Medium shrimp, shelled and
-chopped
2 tb Minced anchovy
2 tb Minced parsley
1/4 ts Finely minced lemon zest
Salt and freshly ground
-pepper

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.

From the San Francisco Chronicle, 8/10/88.

Posted by Stephen Ceideberg; November 11 1002.

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