Preparation:
In a medium bowl, place 2 cups flour. With a pastry cutter or two
knives, cut in 8 tablespoons butter, cut into thin slices, until
mixture resembles coarse crumbs. In a cup, combine salt and 1/4
cup ice water; sprinkle over flour mixture and stir with a fork
until mixture holds together. Form into a ball; flatten, wrap and
refrigerate until firm, about 1 hour. In a small
saucepan, melt remaining 2 tablespoons butter. Stir in remaining
1 tablespoon flour and paprika until smooth; gradually whisk in
milk. Bring just to a boil; turn off heat and stir in Serrano
ham, piquillo peppers and tetilla and manchego cheeses.
Roll out dough to form a 15x12-inch rectangle. Cut into 20
(3-inch) squares; fit a square into each of 20 mini-muffin pan
cups. Divide filling evenly among pastry-lined cups. Bring pastry
edges up to meet and twist together in center. Brush tops of
pastry with olive oil. Place pans on a rimmed baking sheet to
catch spills. Bake in a preheated 350-degree oven about 15 to 20
minutes, until pastry is golden. Serve hot with glasses of dry
sherry. Makes 20 tapas.
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