Short crust pastry:
1 package (3 ounces) cream cheese, softened
1/2 cup butter or margarine, softened
1 cup White Lily all-purpose flour (or cake flour)

Blend softened cream cheese and 1/2 cup butter.  Stir in flour just until blended.  Chill about 1 hour.

Preheat oven to 325 degrees.  Shape dough into 24 1-inch balls and press into ungreased 1 1/2 inch mini-muffin cups or tart pans (to make shallow shell).

Filling:
¾ cup grated sharp cheddar cheese
½ cup milk
1 egg
oregano and basil (fresh or dried), finely chopped
fresh chopped parsley
salt and pepper to taste

Sprinkle each shell with 1 tablespoon of cheese.  Whisk together egg, milk, salt and pepper.  Pour into pastry shells and sprinkle with herbs.  Bake 15 to 20 minutes or until pastry is golden and filling is set.  Serve warm.
 

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