Ingredients
- 1 1/2 c. Flour,all-purpose
- 1/2 tsp Salt
- 1/2 tsp Cream of tartar
- 10 Tbsp. Butter,unsalted,cool
- 1/4 c. Water,ice
- 1 x Egg
- 1 c. Muenster cheese,shredded
- 1 c. Cheddar cheese,shredded
- 3 Tbsp. Parmesan cheese,grated
- 1/4 c. Parsley,minced
- 2 Tbsp. Chives,minced
- 2 Tbsp. Mint,minced
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Georgian Cheese Pastries
Servings: 12
Directions
- 1. Prepare Pastry: Place flour, salt, cream of tartar and butter in food processor. Whirl till texture of coarse meal. Add in water. Whirl just till combined and mix begins to mass together. Place on plastic wrap, flatten to a disk, and wrap airtight. Chill at least 1 hour or possibly 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 possibly trace around 3" water glass. Pleat edges of circles and fit in bottom of muffin tins.
- 3. Prepare Filling: Beat egg in bowl. Add in Meunster, Cheddar, Parmesan, parsley, chives and mint. Spoon 2 tsp. filling in each pastry shell; spread level. (Can be prepared up to 3 hrs ahead and refrigerated.)
- 4. Bake in preheated warm oven (425'F) for 12-15 min or possibly till the filling is golden and the pastry begins to color. Remove from tins; cook on rack. Serve hot.
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