Spanish seafood filling (for pie crust-style pastry)
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Spanish seafood filling (for pie crust-style pastry)
  Spanish    Seafood    Pie    Fillings  
Last updated 6/12/2012 1:01:34 AM. Recipe ID 24869. Report a problem with this recipe.
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      Title: Spanish seafood filling (for pie crust-style pastry)
 Categories: Spanish, Seafood, Ceideburg 2
      Yield: 1 Servings
      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

      4 tb 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
           -and finely chopped
    1/2 lb Tiny bay scallops
    1/2 lb Medium shrimp, shelled and
      2 tb Minced anchovy
      2 tb Minced parsley
    1/4 ts Finely minced lemon zest
           Salt and freshly ground
  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
  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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Recipe ID 24869 (Apr 03, 2005)

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