| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Russian |
Breads, Cheese/eggs, Russian |
24 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Flour, all-purpose |
| 1/2 |
t |
Salt |
| 1/2 |
t |
Cream of tartar |
| 10 |
T |
Butter, unsaltedcold |
| 1/4 |
c |
Water, ice |
| 1 |
|
Egg |
| 1 |
c |
Muenster cheese, shredded |
| 1 |
c |
Cheddar cheese, shredded |
| 3 |
T |
Parmesan cheese, grated |
| 1/4 |
c |
Parsley, chopped |
| 2 |
T |
Chives, chopped |
| 2 |
T |
Mint, chopped |
INSTRUCTIONS
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. 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. 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.) Bake in preheated hot oven
(425'F) for 12-15 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
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