Tapas Espanolas

11 ingredients
4 steps

Ingredients

  • 2 cups flour
  • 10 tablespoons unsalted butter chilled
  • 1 teaspoon salt
  • water
  • 1 tablespoon spanish paprika smoked, pimenton
  • 1 cup milk
  • 4 ounces serrano ham thickly sliced, julienned, about 1 cup
  • 6 piquillo peppers canned OR jarred, OR roasted
  • cheese cup grated tetilla, OR shredded Mon
  • manchego cheese cup grated
  • extra-virgin olive oil

Directions

  1. 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. 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. 3
    Roll out dough to form a 15x12-inch rectangle. Cut into 20 (3-inch)
  4. 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.

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