Cheddar Rosemary Pastry Recipes

Steps:

• In a large mixing bowl, blend flour, rosemary and salt.
• Cut in shortening until pea-sized.
• Stir in cheese.
• Sprinkle in water slowly and mix unil all the dough is moistened.
• Divide dough in half.
• Form each half into a ball.
• Roll out one ball into a circle 13" in diameter on a lightly floured surface.
• Transfer gently to pie pan, being careful not to stretch.
• Fill.
• Roll remaining dough into a 12" round.
• Place on top of filling.
• Trim 1/2 inch beyond the edge of the plate.
• Seal edge as desired.
• With a small, sharp knife cut slits into the top of the pie for the release of steam.
• Cover edge of pie with foil to prevent over browning.
• Bake 25 minutes at 375F, remove foil.
• Bake another 25-35 minutes until top is brown and filling is bubbly.
• Cool on a wire rack.

Steps:

• In food processor, pulse butter, cheddar, rosemary, flour, salt, and cayenne until mixture resembles cornmeal.
• Add vinegar and 2 tablespoons cold water and pulse until mixture holds together.
• On a piece of plastic wrap, form dough into a 6 inch square. Cover with more plastic wrap.
• Chill for at least 1 hour.
• Preheat oven to 400°F.
• On a lightly floured surface, roll dough out into a 12 inch square. Cut square into 48 1 inch by 3 inch strips.
• Wrap each date with a strip, then arrange on 2 baking sheets. Bake about 15 minutes, until lightly golden. Serve hot.
• Leftover pastry strips make delicious crackers.