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MARQUETTE -- Ham & Cheddar empandaitas (12 pastries)

Ingredients:

Dough:

2 ¼ cup flour

1 ½ tsp salt

½ cup cold unsalted butter cut into ½ 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

½ 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 ½-2 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:

¼ cup butter

2/3 cup chopped roasted red pepper

½ lb med fresh shrimp

½ lb scallops

½ lb cod

1/3 cup diced shallots

1 cup shredded parmesan

1 cup shredded gruyere

1 cup provolone

½ 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 ½ 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.