The best delicious Spanish Seafood Filling (for Pie Crust-style recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Spanish Seafood Filling (for Pie Crust-style recipe today!
Hello my friends, this Spanish Seafood Filling (for Pie Crust-style recipe will not disappoint, I promise! Made with simple ingredients, our Spanish Seafood Filling (for Pie Crust-style is amazingly delicious, and addictive, everyone will be asking for more Spanish Seafood Filling (for Pie Crust-style.
What Makes This Spanish Seafood Filling (for Pie Crust-style Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Spanish Seafood Filling (for Pie Crust-style.
Ready to make this Spanish Seafood Filling (for Pie Crust-style Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
-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.
Yields
1 Servings
Leave a Reply