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Directions: Prepare pastry shells by combining the last 4 ingredients; butter/margerine, cream cheese, flour and salt, until well blended. Cover and chill for approximately 1 hour or until workable. Shape into 1 inch balls and press into a muffin pan or roll out and cut with a cookie cutter and place into muffin tins.
Combine the first 4 ingredients and spoon evenly into the pasty shells. Combine the eggs and remaining ingredients, stirring well; pour evenly into the pastry shells. Bake at 350 degrees F. 30 to 35 minutes or until the egg is set (toothpick comes out clean) and cheese is golden brown. I like to hold back some of the shredded cheese to sprinkle on top.
| Ingredients:
326/625 Pound(s) shredded (old) cheddar cheese
1/2 crumbled feta cheese
1/2 finely chopped cooked shrimp
1/2 dried thyme
2 beaten eggs
1/2 half and half cream
1/8 Ounce(s) (1/4 to 1/2 to taste) salt
1/4 pepper black
1/4 nutmeg
2 Ounce(s) to taste worcestershire sauce
163/625 Pound(s) or margerine (softened) butter
4 Ounce(s) softened (8oz/250g) cream cheese
151/193 Pound(s) flour
Comments: Flakey pie crust with delicious seafood and cheese. |
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