Spanish Seafood Filling (For Pie Crust-Style Pastry) Recipe

Name: Spanish Seafood Filling (For Pie Crust-Style Pastry)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups flour, unbleached all-purpose; 1/2 teaspoon salt; 1 cup lard or shortening; 3/4 cup water cold; 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; 1/2 pound bay scallops tiny; 1/2 pound shrimp medium, shelled and, chopped; 2 tablespoons anchovy fillets minced; 2 tablespoons parsley leaves minced; 1/4 teaspoon lemon zest finely minced; 1 x salt and black pepper freshly ground

Servings: persons

3 cups flour, unbleached all-purpose
1/2 teaspoon salt
1 cup lard or shortening
3/4 cup water cold
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
1/2 pound bay scallops tiny
1/2 pound shrimp medium, shelled and, chopped
2 tablespoons anchovy fillets minced
2 tablespoons parsley leaves minced
1/4 teaspoon lemon zest finely minced
1 x salt and black pepper freshly ground

1
Filling: Saute onion in olive oil until wilted.
2
Add garlic, green and red peppers and bay leaf.
3
Continue cooking until peppers are very soft.
4
Stir in tomatoes and cook until slightly thickened.
5
Add scallops and shrimp and cook for 2 to 3 minutes, or until opaque.
6
Stir in anchovy, parsley and lemon zest.
7
Salt and pepper to taste.
8
Fill as directed for Empanadillas with Cuban Picadillo.
9
Pastry: Combine flour and salt.
10
Cut in lard (or shortening).
11
Combine water with lemon juice (or vinegar) and yolks and mix well.
12
Add to flour and, with your hands, form into a ball and chill for 30 minutes.
13
Cut ball in half and roll into large thin 16 x 20-inch rectangle.
14
Cut into 4 x 4 inch squares and chill until filling is ready.
15
Assembly: Place 2 to 3 tablespoons of filling in pastry squares.
16
Fold over and seal.
17
Trim any excess pastry but keep triangle shape.
18
Mix egg and milk (or cream or water) for an egg wash and brush it onto the turnovers.
19
Place on greased cookie sheets.
20
Bake in preheated 375F (190C) oven for 15 minutes until golden.
21
Serve warm or at room temperature.
22
Makes approximately 4 pastries.

646

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 cups flour, unbleached all-purpose, 1/2 teaspoon salt, 1 cup lard or shortening, 3/4 cup water cold, and more.

Yes, Spanish Seafood Filling (For Pie Crust-Style Pastry) falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Spanish Seafood Filling (For Pie Crust-Style Pastry)

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