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Spanish Seafood Filling (For Pie Crust-Style Pastry)















Trans-fat Free, High Fiber


3 cups unbleached all-purpose flour
½ teaspoon salt
1 cup lard
or shortening
¾ cup water
1 tablespoon lemon juice
or vinegar
2 each egg yolks
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
½ pound shrimp
medium, shelled and, chopped
2 tablespoons anchovy fillets
2 tablespoons parsley leaves
¼ teaspoon lemon zest
finely minced
1 x salt and black pepper
freshly ground


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 473g (16.7 oz)
Amount per Serving
Calories 108655% of calories from fat
 % Daily Value *
Total Fat 67g 103%
Saturated Fat 22g 112%
Trans Fat 0g
Cholesterol 189mg 63%
Sodium 584mg 24%
Total Carbohydrate 28g 28%
Dietary Fiber 5g 20%
Sugars g
Protein 73g
Vitamin A 35% Vitamin C 94%
Calcium 13% Iron 47%
* based on a 2,000 calorie diet How is this calculated?


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