What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Tapas Espanolas
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- #2366
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 cups flour PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 tablespoon flour
10 tablespoons chilled unsalted butter
1/2 teaspoon salt
water
1 tablespoon smoked Spanish paprika (pimenton)
1/2 cup milk
4 ounces thickly sliced Serrano ham, julienned
6 canned OR jarred piquillo peppers OR roasted red peppers, drained and julienned
1/2 cup grated tetilla cheese (OR shredded Monterey Jack cheese OR use all manchego cheese)
1/2 cup grated manchego cheese
extra-virgin olive oil
directions
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 degrees F oven about 15 to 20 minutes, until pastry is golden. Serve hot with glasses of dry sherry.
added by
AmandasMom971
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
November 22, 2004
This recipe was a huge hit with adults and kids at my spanish dinner party. I made ahead of time and refrigerated, as a result I had to cook for nearly double the time. I am very happy that I made a double batch and have them ready to cook in my freezer.