---------- Recipe via Meal-Master (tm) v8.03
  Categories: Spanish, Seafood, Ceideburg 2
       Yield: 1 servings
       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
       4 tb Olive oil
       2    Onions, finely chopped
       2    Cloves garlic, minced
       1    Green Bell pepper, finely
       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
       2 tb Minced anchovy
       2 tb Minced parsley
     1/4 ts Finely minced lemon zest
            Salt and freshly ground
   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.
   Posted by Stephen Ceideberg; November 11 1002.