Tapas Espanolas

• 2 cups flour
• 10 tablespoons unsalted butter chilled
• 1 teaspoon salt
• water
• 1 tablespoon spanish paprika smoked, pimenton
• 1 cup milk
• 4 ounces serrano ham thickly sliced, julienned, about 1 cup
• 6 piquillo peppers canned OR jarred, OR roasted
• cheese cup grated tetilla, OR shredded Mon
• manchego cheese cup grated
• extra-virgin olive oil

1. 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.
2. 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.
3. Roll out dough to form a 15x12-inch rectangle. Cut into 20 (3-inch)
4. 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.

flour, butter, salt, water, paprika, milk, serrano ham, piquillo peppers, tetilla, manchego cheese, extravirgin olive oil

Taken from www.yummly.com/recipe/Tapas-Espanolas-1674549 (may not work)