Georgian Cheese Pastries

Pastry

 * 1½ cups all-purpose flour
 * ½ tsp salt
 * ½ tsp cream of tartar
 * 10 tbsp unsalted butter, cold
 * ¼ cup ice water

Filling

 * 1 egg
 * 1 cup Muenster cheese, shredded
 * 1 cup cheddar cheese, shredded
 * 3 tbsp Parmesan cheese, grated
 * ¼ cup parsley, chopped
 * 2 tbsp chives, chopped
 * 2 tbsp mint, chopped

Pastry

 * 1) Place flour, salt, cream of tartar and butter in food processor.
 * 2) Whirl until texture of coarse meal.
 * 3) Add water.
 * 4) Whirl just until combined and mixture begins to mass together.
 * 5) Place on plastic wrap, flatten to a disk, and wrap airtight.
 * 6) Refrigerate at least 1 hour or up to 30 days.
 * 7) Roll dough on floured surface to ⅛" thickness.
 * 8) Cut out 24 circles with 3" round cookie cutter, re-rolling scraps; or trace around 3" water glass.
 * 9) Pleat edges of circles and fit in bottom of muffin tins.

Filling

 * 1) Beat egg in bowl.
 * 2) Add meunster, cheddar, parmesan, parsley, chives and mint.
 * 3) 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.
 * 5) Remove from tins; cook on rack.
 * 6) Serve warm.