Spanish seafood filling (for pie crust-style

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. Stiri 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. Salti and pepper to taste.
8. Fill as directed for empanadillas with cuban picadillo.
9. pastry: combine flour and salt.
10. Cut ini 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. Foldi over and seal.
17. Trim any excess pastry but keep triangle shape.
18. Mixi 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 oven for 15 minutes until golden.
21. Serve warm or at room temperature.
22. makes approximately 4 pastries.
23. from the san francisco chronicle, 8/10/88.