1 pk Pie crust mix 4 ea Eggs, slightly beaten
1 T Poppy seeds 1 1/3 c Sour cream
1 1/3 c Coarsely shredded Swiss 1 t Salt
-cheese 1 t Worcestershire sauce
2/3 c Chopped salami or cubed ham Preheat oven to 375F.
1/3 c Sliced green onions
Prepare pastry for 2 crust pie as directed on package, stirring in
poppy seeds. Roll pastry 1/16 inch thick on lightly floured board
and cut into 3-inch rounds. Fit rounds into 2 1/2 inch muffin pans.*
In a bowl, combine cheese, salami and onion. Spoon cheese mixture
into pastry shells. In another bowl, combine eggs, sour cream, salt,
and Worcestershire sauce. Into each pastry shell, pour about one tbsp
of sour cream mixture. Bake 20 to 25 minutes until lightly browned.
Cool in pan 5 minutes. May be cooled, wrapped in foil and then
frozen. To serve, reheat in 350F oven for 10 minutes. Yield: 36
tarts [*Note: Made approx. 44 miniature muffins. Reheats well in
microwave. In conventional oven: Unwrap. If still frozen or partially
frozen, will take 15 minutes or thereabouts, at 350 F, to reheat.
K.B.]
Yields
1 servings