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Receta Empanadillas With Jamon Serrano And Tomatoes

Name: Empanadillas With Jamon Serrano And Tomatoes
Ingredients: 2 1/2 c. Flour; 6 Tbsp. Extra-virgin extra virgin olive oil; 4 Tbsp. Lard melted; 1/2 c. Cool water; 6 slc Jamon serrano cut into half to measure 4" by 2", total 12 pcs; 2 lrg Ripe tomatoes minced 1/4" dice; 2 x Garlic cloves thinly sliced; 2 x Scallions thinly sliced; 1 Tbsp. Capers minced finely; 3 c. Virgin extra virgin olive oil

de Global Cookbook

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Ingredientes

2 1/2 c. Flour
6 Tbsp. Extra-virgin extra virgin olive oil
4 Tbsp. Lard melted
1/2 c. Cool water
6 slc Jamon serrano cut into half to measure 4" by 2", total 12 pcs
2 lrg Ripe tomatoes minced 1/4" dice
2 x Garlic cloves thinly sliced
2 x Scallions thinly sliced
1 Tbsp. Capers minced finely
3 c. Virgin extra virgin olive oil

Direcciones

In a mixing bowl, mix together flour, extra virgin olive oil and lard and add in water to create a paste. Place on floured cutting board and form into a ball. Let rest 20 min, 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 Tbsp. over each slice of jamon. Fold each piece of dough over to create an envelope and seal by pressing dough together with fingers.
Heat the 3 c. of oil in a 12- to 14-inch saute/fry pan over medium heat. Cook empanadillas four at a time till light golden and serve at once.
This recipe yields 4 servings.