Recipe - Georgian Cheese Pastries

PASTRY
1 One half cup Flour,allpurpose
One half teaspoon Salt
One half teaspoon Cream of tartar
10 tablespoon Butter,unsalted,cold
One fourth cup Water,ice

CHEESE FILLING
1 Egg
1 cup Muenster cheese,shredded
1 cup Cheddar cheese,shredded
3 tablespoon Parmesan cheese,grated
One fourth cup Parsley,chopped
2 tablespoon Chives,chopped
2 tablespoon Mint,chopped

1. Prepare Pastry: Place flour, salt, cream of tartar and butter in food
processor. Whirl until texture of coarse meal. Add water. Whirl just until
combined and mixture begins to mass together. Place on plastic wrap,
flatten to a disk, and wrap airtight. Refrigerate at least 1 hour or up to
30 days.

2. Roll dough on floured surface to 1/8" thickness. Cut out 24 circles with
3" round cookie cutter, rerolling scraps; or trace around 3" water glass.
Pleat edges of circles and fit in bottom of muffin tins.

3. Prepare Filling: Beat egg in bowl. Add Meunster, Cheddar, Parmesan,
parsley, chives and mint. Spoon 2 teaspoons filling in each pastry shell;
spread level. (Can be prepared up to 3 hours ahead and refrigerated.)

4. Bake in preheated hot oven (425'F) for 1215 minutes or until the
filling is golden brown and the pastry begins to color. Remove from tins;
cook on rack. Serve warm.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini