 Cheddar Dill Tartlets
Cheddar Dill Tartlets
Makes 12 bite size hors d’oeuvres
1 refrigerated folded pie crust
½ cup coarsely shredded Cheddar cheese (2 ounces)
1 egg
¼ cup half and half
½ teaspoon dill weed
1/8 teaspoon pepper
Unfold pastry crust according to package directions.
Cut out 12 circles using 2 ½ inch cookie cutter. Press circles into twelve 1 ¾ by 1 inch miniature muffin cups. Put equal amount of cheese into each. Mix remaining ingredients. Pour or ladle into pastry-lined cups, filling each about ¾ full.
Bake in pre-heated 400 degree oven 20 minutes or until tops are lightly browned. Gently remove from pan with metal spatula.
Serve immediately or cool on rack and refrigerate or freeze for later use.
Recipe can be doubled. | 
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