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Empanadillas with Jamon Serrano And Tomatoes

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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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