Georgian Cheese Pastries

Georgian Cheese Pastries
Categories: Cheese, Bread, Georgian, Ethnic, Trans-Caucasus
Yield: 1 batch

Pastry:
1 1/2 c All-purpose flour
1/2 ts Salt
1/2 ts Cream of tartar
10 tb utter unsalted & cold
1/4 c Ice water

Cheese Filling:
1 ea 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

Pastry:
Place your flour, salt, cream of tartar & butter in food processor.
Process until it has a texture of coarse meal.
Add water then process just until combined & your mixture begins to mass together.
Place on plastic wrap, flatten to a disk then wrap airtight.
Refrigerate for at least 1 hr. to 30 days.
Roll dough on floured surface to 1/8" thickness.
Cut out 24 circles with 3" round cookie cutter.
Reroll your scraps.
Pleat edges of circles then fit in bottom of muffin tins.

Filling:
Beat egg in bowl.
Add cheeses, parsley, chives & mint.
Spoon 2 ts filling in each pastry shell spread level.
You may prepare this up to 3 hrs. ahead then refrigerate.

Preheat hot oven to 425 deg-F.
Bake pastries for 12-15 mins. until your filling is golden brown.
Remove from tins cool on your cooling rack.
Serve warm.

ORIGIN: Piso Rosaradzhe, Tbilisi-Republic of Georgia, circa 1999