Tapas Espanolas

Ingredients

2 cups plus 1 tablespoon flour
10 tablespoons chilled unsalted butter
teaspoon salt
1 tablespoon smoked Spanish paprika (pimenton)
cup milk
4 ounces thickly sliced Serrano ham, julienned (about 1 cup)
6 canned OR jarred piquillo peppers OR roasted
julienned

Preparation

1
In a medium bowl, place 2 cups flour. With a pastry cutter or two knives, cut in 8 tablespoons butter, cut into thin slices, until mixture resembles coarse crumbs. In a cup, combine salt and 1/4 cup ice water; sprinkle over flour mixture and stir with a fork until mixture holds together. Form into a ball; flatten, wrap and refrigerate until firm, about 1 hour.
2
In a small saucepan, melt remaining 2 tablespoons butter. Stir in remaining 1 tablespoon flour and paprika until smooth; gradually whisk in milk. Bring just to a boil; turn off heat and stir in Serrano ham, piquillo peppers and tetilla and manchego cheeses.
3
Roll out dough to form a 15x12-inch rectangle. Cut into 20 (3-inch)
4
Squares; fit a square into each of 20 mini-muffin pan cups. Divide filling evenly among pastry-lined cups. Bring pastry edges up to meet and twist together in center. Brush tops of pastry with olive oil. Place pans on a rimmed baking sheet to catch spills. Bake in a preheated 350-degree oven about 15 to 20 minutes, until pastry is golden. Serve hot with glasses of dry sherry.
5
Makes 20 tapas.

Tools

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Tags:

Yield:

2.0 servings

Added:

Sunday, February 14, 2010 - 1:17am

Creator:

Anonymous

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