Ingredients
Shells:
1 1/4 cup Flour
1/4 tsp Salt
1/4 tsp Cayenne pepper
1 1/4 cup Sharp cheddar cheese, grated
1/2 cup Butter
5 tsp Water
Filling:
1 cup Cottage cheese
1/2 cup Milk
1 1/4 cup Sharp cheddar cheese
2 Eggs
3/4 tsp Salt
1/4 tsp Cayenne pepper
1/3 cup Green onions
Directions
Shells:
1. Combine flour, salt, cayenne pepper and blend.
2. Add sharp cheddar cheese and butter stir with a fork until mixture is coarse crumbs.
3. Add water and form into a ball. Wrap in plastic and refrigerate 1 hour and up to 3 days.
Filling:
1. Mix all ingredients except 1/4 cup of the sharp cheddar cheese.
2. Take shell dough out of refrigerator and roll out.
3. Cut into 2/3 inch circle and place in buttered mini muffin tins.
4. Spoon filling into cups and cook at 350 degrees for approximately 30 minutes or until filling is set up. Take out and sprinkle remaining 1/4 cup cheese on top.
5. Cook an additional 10 minutes or until golden brown. These can be frozen up to 1 week, take out of freezer and reheat at 350 degrees until hot.
