3 c Unbleached flour 3/4 c Cold water
1/2 ts Salt 1 tb Lemon juice or vinegar
1 c Lard (or shortening) 2 Egg yolks
4 tb Olive oil 1/2 lb Tiny bay scallops
2 Onions, finely chopped 1/2 lb Medium shrimp, shelled and
2 Cloves garlic, minced -chopped
1 Green Bell pepper, finely 2 tb Minced anchovy
-chopped 2 tb Minced parsley
1 Red pepper, finely chopped 1/4 ts Finely minced lemon zest
1 Bay leaf Salt and freshly ground
2 Tomatoes, skinned, seeded -pepper
-and finely chopped
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
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.