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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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|Serving Size: 1 Serving (1375g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 808 (33%)|
|Amt Per Serving||% DV|
|Total Fat 89.8g||120 %|
|Saturated Fat 28.6g||143 %|
|Monounsaturated Fat 42.2g|
|Polyunsanturated Fat 14.5g|
|Cholesterol 3356.5mg||1033 %|
|Sodium 156.7mg||5 %|
|Potassium 1063.5mg||28 %|
|Total Carbohydrate 315.1g||93 %|
|Dietary Fiber 14.2g||57 %|
|Sugars, other 300.9g|
|Protein 84.8g||121 %|
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Calories per serving: 2430
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