| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Med01 | 4 | servings | ||
INGREDIENTS
| 2 1/2 | c | Flour |
| 6 | tb | Extra-virgin olive oil |
| 4 | tb | Lard; melted |
| 1/2 | c | Cold water |
| 6 | sl | Jamon serrano; cut into half |
| To measure 4" by 2"; total 12 pieces | ||
| 2 | lg | Ripe tomatoes; chopped 1/4" dice |
| 2 | Garlic cloves; thinly sliced | |
| 2 | Scallions; thinly sliced | |
| 1 | tb | Capers; chopped finely |
| 3 | c | Virgin olive oil |
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. Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B05 broadcast 05-29-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 05-31-1998 Recipe by: Mario Batali Converted by MM_Buster v2.0l.
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