Empanadillas with jamon serrano and tomatoes

Yield: 4 servings

Measure Ingredient
2½ cup Flour
6 tablespoons Extra-virgin olive oil
4 tablespoons Lard; melted
½ cup Cold water
6 slices Jamon serrano; cut into half
\N \N To measure 4\" by 2\"; total 12 pieces
2 larges Ripe tomatoes; chopped 1/4\" dice
2 \N Garlic cloves; thinly sliced
2 \N Scallions; thinly sliced
1 tablespoon Capers; chopped finely
3 cups Virgin olive oil

In a mixing bowl, mix together flour, olive oil and lard and add water to form a paste. Place on floured cutting board and form into a ball. Let rest 20 minutes, covered in plastic. Roll out dough on floured work surface to 1/16-inch thick. Cut into twelve 4-inch squares. Lay one piece of jamon over each one. In a mixing bowl, stir together tomatoes, garlic, scallions and capers and then place one heaping tablespoon over each slice of jamon.

Fold each piece of dough over to form an envelope and seal by pressing dough together with fingers. Heat the 3 cups of oil in a 12- to 14-inch saute pan over medium heat. Cook empanadillas four at a time until light golden brown and serve at once. This recipe yields 4 servings.

Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B05 broadcast 05-29-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: Mario Batali

Converted by MM_Buster v2.0l.

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