Ingredients
- 2 c All-purpose flour
- 1/2 ts Salt
- 1 tb Pernod
- 1/3 c Olive oil
- Ice water, or version 2
- 1 tb Fresh yeast, or 2 ts Dried yeast, mixed with 1 tb Warm water
- 3 1/2 c All-purpose flour
- 1/4 c Olive oil
- 1 1/4 ts Salt
- 3/4 c Water, or Milk and water, mixed
- 1 Leek, trim, rinse & chop
- 1 lg Garlic clove, minced
- 2 tb Olive oil
- 2 Sm, ripe tomatoes* peel, seed, chop
- 4 oz Jamon serrano or other cured ham*, very finely diced
- 2 Hard-boiled eggs, chopped
- 1 tb Parsley, finely chopped
- Salt
- pepper
- 1 Egg, beaten
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