Small Stuffed Pastries


Appears in
Sephardic Flavors: Jewish Cooking of the Mediterranean

By Joyce Goldstein

Published 2000

  • About

The same fillings used for tapadas. Cut the filling recipes in half, or you will have too much. Half a batch of each filling will yield about thirty 3- to 4-inch pastries. You can use the dough from the tapada recipe or the dough for handrajos.


Prepare a dough and filling of choice. Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.

On a lightly floured work surface, roll out the dough ½