Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
2         cup           flour PLUS   
1         tbsp          flour   
10        tbsp          chilled unsalted butter   
1/2       tsp           salt   
                        Water   
1         tbsp          smoked Spanish paprika (pimenton)   
1/2       cup           milk   
4         ounce         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

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.