Pastry: 

1/4 lb white cheddar cheese, cut into smallish cubes
1 1/2 cups flour
1/4 teaspoon salt
1/2 cup butter, cut into pieces
1 egg 

Filling:

1 1/2 tablespoons butter
1 leek, white part only, finely chopped
1/2 red bell pepper, seeded and diced
1/4 lb white cheddar, grated
2 eggs
4 oz heavy cream
3/4 teaspoon dijon mustard
3/4 teaspoon salt
1/8 teaspoon cayenne pepper

Pulse cheddar in food processor until it is crumbly.  Add the flour and salt, and pulse until cheese is finely crumbled.  Add butter and pulse until mix has consistency of bread crumbs.  Drizzle one lightly beaten egg and two tablespoons of water over mixture and pulse until a rough mass forms.  If mixture doesn’t come together, add another tablespoon of water. 

Roll dough on lightly floured surface to 1/8” thick (be sure dough isn’t too thick).  Use 2-inch cookie cutter to cut rounds.  Place them in mini-muffin pans. 

Preheat oven to 400 degrees.  Melt butter in pan and add leek.  Saute until tender, about 5 minutes.  In a bowl, combine leek, bell pepper and cheese. 

In separate bowl, whisk eggs and mix in cream, mustard, salt and pepper.  Add egg mixture to cheese mixture.  Fill pastry shells, draining excess liquid. 

Bake until puffy and golden brown, about 20 minutes.  Let cool 5-10 minutes, remove from muffin pans and serve warm. 

Makes 48 pieces. 

John McGanty recipes list / John McGanty home page

Temecula wineries