Ingredients
- 4 eggs
- 2 sticks butter
- 2 cups milk
- 2 cups flour
- 1 cup cream
- 1/2 pound swiss cheese (grated)
- 6 ounces cream cheese
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 package knorr cream of leek soup
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.
