Empanadillas with Jamon Serrano And Tomatoes
| Yield: | 4 servings |
| Categories: |
| 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 |
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