Spanish Seafood Filling (For Pie Crust-Style Pastry)
Yield
4 servingsPrep
15 minCook
15 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pastry | |||
| 3 | cups |
unbleached all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
lard
or shortening |
|
| ¾ | cup |
water
cold |
|
| 1 | tablespoon |
lemon juice
or vinegar |
|
| 2 | each |
egg yolks
|
*
|
| Filling | |||
| 4 | tablespoons |
olive oil
|
|
| 2 | each |
onions
finely chopped |
|
| 2 | cloves |
garlic
peeled and minced |
|
| 1ea | Green |
sweet red bell peppers
finely chopped |
*
|
| 1 | each |
sweet red bell peppers
|
|
| 1 | x |
bay leaves
|
*
|
| 2 | each |
tomatoes
skinned, seeded, and finely chopped |
|
| ½ | pound |
bay scallops
tiny |
|
| ½ | pound |
shrimp
medium, shelled and, chopped |
|
| 2 | tablespoons |
anchovy fillets
minced |
*
|
| 2 | tablespoons |
parsley leaves
minced |
|
| ¼ | teaspoon |
lemon zest
finely minced |
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pastry | |||
| 7.1E+2 | ml |
unbleached all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
lard
or shortening |
|
| 177 | ml |
water
cold |
|
| 15 | ml |
lemon juice
or vinegar |
|
| 2 | each |
egg yolks
|
*
|
| Filling | |||
| 6E+1 | ml |
olive oil
|
|
| 2 | each |
onions
finely chopped |
|
| 2 | cloves |
garlic
peeled and minced |
|
|
sweet red bell peppers
finely chopped |
*
|
||
| 1 | each |
sweet red bell peppers
|
|
| 1 | x |
bay leaves
|
*
|
| 2 | each |
tomatoes
skinned, seeded, and finely chopped |
|
| 226.8 | g |
bay scallops
tiny |
|
| 226.8 | g |
shrimp
medium, shelled and, chopped |
|
| 3E+1 | ml |
anchovy fillets
minced |
*
|
| 3E+1 | ml |
parsley leaves
minced |
|
| 1.3 | ml |
lemon zest
finely minced |
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
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 375℉ (190℃) oven for 15 minutes until golden.
Serve warm or at room temperature.
Makes approximately 4 pastries.
