SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)
1. Preheat oven to 375 degree F. For pastry, in a large mixing bowl, beat the butter and cream cheese with an electric mixer on medium to high speed for 30 seconds. Stir in flour with a wooden spoon until combined. (If necessary, knead mixture with your hands.) Press a 1-inch ball of the pastry dough evenly into the bottom and up sides of each of 48 ungreased 1-3/4-inch muffin cups. Set aside.
2. For filling, in a small saucepan over medium heat, bring milk and soup mix just to boiling. Remove from heat; cool for 5 minutes. Stir in light cream or half-and-half. Add cheese, eggs, mustard, salt, and pepper. Spoon a scant 1 tablespoon of filling into each pastry-lined muffin cup.
3. Bake in the preheated oven for 25 to 30 minutes or until filling is puffed and both the pastry and the filling are golden. Carefully remove from muffin cups. If desired, garnish with chives or thyme sprigs. Serve warm. Makes 48 appetizer servings.