Ham, Cheese and Sweet Potato Mini Sandwiches
Try this tasty tapas recipe with Tapeña Tempranillo.
2 cups flour
1/3 cup masa harina (corn flour or ¼ cup corn meal)
1 Tbsp baking powder
1/2 tsp salt
1/3 cup chilled butter cut into small pieces
1 cup mashed cooked sweet potato
1/2 cup milk
1 tsp vinegar
2 Tbsp honey
16 sweet potato biscuits
3/4 pound sliced Serrano ham (or prosciutto or leftover holiday ham)
1/4 pound Mahon cheese, thinly sliced
Preheat oven to 400F.
Combine flours, baking powder and salt in a large bowl.
Cut butter pieces into the dry ingredients with a pastry blender or two butter knives until the butter is well blended and combined into a sandy texture.
Combine mashed sweet potato, milk, vinegar and honey in a separate bowl.
Mix wet and dry ingredients until moist, do not over mix.
On a floured surface, knead the dough lightly. Shape dough into a square about 2 inches high. Cut into 16 smaller square pieces and place on a baking sheet.
Bake for 20 minutes until golden.
Slice biscuit crosswise through the center. Put a slice of ham and cheese into each biscuit. Serve warm or at room temperature.