Empanadillas With Jamon Serrano And Tomatoes

Recipe Ingredients

2 1/2 cups	156g / 5.5oz	Flour
6 tablespoons	90ml	Extra-virgin olive oil
4 tablespoons	60ml	Lard - melted
1/2 cup	118ml	Cold water
6		Jamon serrano - cut into half
		To measure 4" by 2", total 12 pieces
2		Ripe tomatoes - chopped 1/4" dice (large)
2		Garlic cloves - thinly sliced
2		Scallions - thinly sliced
1 tablespoon	15ml	Capers - chopped finely
3 cups	711ml	Virgin olive oil

Recipe Instructions

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.

Source:
MEDITERRANEAN MARIO with Mario Batali - (Show # ME-1B05) - from the TV FOOD NETWORK

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