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Spanish, Appetizers | |
| This will make 20 small (3 inch) 12 medium (4 inch) or 9 large(5-6 inch), so scale accordingly. 2 1/4 cups unbleached all-purpose flour (not you can replace 1/4 cup with cornmeal for flavor) 1 1/2 teaspoons salt 1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes or frozen and then grate into the sifted flour 1 large egg 1/3 cup ice water (or a bit more if the dough isnt coming together) 1 tablespoon distilled white vinegar | |
| Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some (roughly pea-size) butter lumps. Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated. (Mixture will look shaggy.). If its dry add a bit more ice water. Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together. Form dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour. Roll to about 1/8 thick and cut to the size you want. Fill, seal and cook. You can fry or bake this. If baking brush with butter, bake at 450 30-35 minutes, flipping halfway. If frying, fry for about 90 seconds. | |
Unrated | |
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