Georgian Cheese Pastries
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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 12-15 minutes or until the
filling is golden brown and the pastry begins to color. Remove from
tins; cook on rack. Serve warm.
Servings: 24
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