Ham & Cheddar empandaitas (12 pastries)
Dough:2 1/4 cup flour 1 1/2 tsp salt 1/2 cup cold unsalted butter cut into 1/2 inch cubes 1 egg 1/3 cup ice water 1 Tbsp white vinegar Filling: 2 cup diced ham 2 cup shredded cheddar 1 cup diced onion 2 Tbsp butter 1/2 cup softened cream cheese Sift flour w/ salt into a large bowl. Blend in butter w/ finger tips. Whisk together egg, water & vinegar in small bowl. Add to flour mixture. Stir w/ fork until just incorporated. Gather mixture on a lightly floured surface knead gently once or twice. Form into ball & chill for 1 hour. Meanwhile melt butter & cook onions for 3 minutes, add diced ham cook for 2 more minutes. Cool. Fold in ham mixture, cheddar & cream cheese. Pre heat oven to 350. Roll dough & cut 12 circles out w/ a pastry press. Add 1 1/2-2 Tbsp of ham mixture & press. Cook empandaitas for 20-25 minutes until golden brown. Check out our catering menu at www.sweetbasildeli.com for empandaita options!
SBD seafood dip
Ingredients:1/4 cup butter 2/3 cup chopped roasted red pepper 1/2 lb med fresh shrimp 1/2 lb scallops 1/2 lb cod 1/3 cup diced shallots 1 cup shredded parmesan 1 cup shredded gruyere 1 cup provolone 1/2 cup mayo 3 cloves roasted garlic (minced) Directions: Pre-heat oven to 350 In a medium skillet, melt butter & onion. Cook for 3 minutes add roasted red pepper & roasted garlic Stir in seafood. Cook for 1-2 minutes. In a separate bowl combine sour cream, cheeses (reserve 1/2 cup provolone for topping) & mayo. Add salt & pepper to taste Bake until brown & bubbly 25-30 minutes. Serve w/ a loaf of sourdough from Sweet Basil Deli.