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Receta Spanish Seafood Filling (For Pie Crust Style Pastry)

Name: Spanish Seafood Filling (For Pie Crust Style Pastry)
Ingredients: 3 c. Unbleached flour; 1/2 tsp Salt; 1 c. Lard (or possibly shortening); 3/4 c. Cool water; 1 Tbsp. Lemon juice or possibly vinegar; 2 x Egg yolks; 4 Tbsp. Extra virgin olive oil; 2 x Onions, finely minced; 2 x Cloves garlic, chopped; 1 x Green Bell pepper, finely minced; 1 x Red pepper, finely minced; 1 x Bay leaf; 2 x Tomatoes, skinned, seeded and finely minced; 1/2 lb Tiny bay scallops; 1/2 lb Medium shrimp, shelled and minced; 2 Tbsp. Chopped anchovy; 2 Tbsp. Chopped parsley; 1/4 tsp Finely chopped lemon zest; Salt and freshly grnd pepper

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Ingredientes

3 c. Unbleached flour
1/2 tsp Salt
1 c. Lard (or possibly shortening)
3/4 c. Cool water
1 Tbsp. Lemon juice or possibly vinegar
2 x Egg yolks
4 Tbsp. Extra virgin olive oil
2 x Onions, finely minced
2 x Cloves garlic, chopped
1 x Green Bell pepper, finely minced
1 x Red pepper, finely minced
1 x Bay leaf
2 x Tomatoes, skinned, seeded and finely minced
1/2 lb Tiny bay scallops
1/2 lb Medium shrimp, shelled and minced
2 Tbsp. Chopped anchovy
2 Tbsp. Chopped parsley
1/4 tsp Finely chopped lemon zest
Â Â Salt and freshly grnd pepper

Direcciones

Filling: Saute/fry onion in extra virgin olive oil till wilted. Add in garlic, green and red peppers and bay leaf. Continue cooking till peppers are very soft. Stir in tomatoes and cook till slightly thickened.
Add in scallops and shrimp and cook for 2 to 3 min, or possibly till 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 possibly shortening). Combine water with lemon juice (or possibly vinegar) and yolks and mix well. Add in to flour and, with your hands, form into a ball and refrigeratefor 30 min. Cut ball in half and roll into large thin 16 x 20-inch rectangle. Cut into 4 x 4 inch squares and refrigeratetill filling is ready.
Assembly: Place 2 to 3 Tbsp. of filling in pastry squares.
Fold over and seal. Trim any excess pastry but keep triangle shape.
Mix egg and lowfat milk (or possibly cream or possibly water) for an egg wash and brush it onto the turnovers. Place on greased cookie sheets.
Bake in preheated 375F oven for 15 min till golden brown. Serve hot or possibly at room temperature.
Makes approximately 4 pastries.