Title: Georgian cheese pastries
 Categories: Cheese/eggs, Breads, Russian
      Yield: 24 Servings
 
MMMMM---------------------------PASTRY--------------------------------
  1 1/2 c  Flour,all-purpose
    1/2 ts Salt
    1/2 ts Cream of tartar
     10 tb Butter,unsalted,cold
    1/4 c  Water,ice

MMMMM-----------------------CHEESE FILLING----------------------------
      1    Egg
      1 c  Muenster cheese,shredded
      1 c  Cheddar cheese,shredded
      3 tb Parmesan cheese,grated
    1/4 c  Parsley,chopped
      2 tb Chives,chopped
      2 tb Mint,chopped
 
  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.