–PASTRY:– 2 sticks butter
6 ounces cream cheese
2 cups flour
–FILLING:– 1 package Knorr cream of leek soup
2 cups milk
1 cup cream
4 eggs
1/2 pound Swiss cheese — grated
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon pepper
Pastry: Allow cheese and butter to soften. Cream together with hands to blend w ell. Work flour into mixture. Pinch off small balls of pastry; press into petit e cupcake pans.
Filling: Bring soup and milk to a boil; cool slightly. Stir in cream. Cool. Bea t eggs with remaining ingredients; add to soup. Fill pastry cups. Bake at 375 d egrees for 30-35 minutes. Makes 4 dozen. Double pastry for 8 dozen. There is pl enty of filling. Recipe from “One Million Recipes CD”
busted by Judy R.