Broccoli-Cheddar Tassies
Ingredients
For the Dough:
- 1 cup butter, softened
- 6 oz. cream cheese, softened
- 2 cups all-purpose flour
For the Filling:
- 1 16-oz. package frozen chopped broccoli, cooked
- 1 large egg, lightly beaten
- 1 10.5-oz. can condensed cream of celery soup, undiluted
- ¼ cup 2% milk
- ¼ cup mayonnaise
- ½ cup sharp cheddar cheese, shredded
For the Topping:
- ¼ cup dry bread crumbs
- 1 tbsp. butter, melted
Instructions
To prepare the dough:
- In a medium bowl, cream butter and cream cheese until smooth.
- Gradually beat flour into creamed mixture.
- Divide dough in half.
- Shape each into a disk; wrap in plastic.
- Refrigerate 1 hour or until firm enough to handle.
- Pre-heat oven to 350°F.
- Remobe from refrigerator and shape dough into 1-inch balls; place in greased mini-muffin cups.
- Using floured fingers, press evenly onto bottoms and up sides of cups.
To prepare the filling:
- Cook broccoli according to package directions; drain.
- In a large bowl, combine egg, condensed soup, milk and mayonnaise; stir in cheese and cooked broccoli.
To bake the broccoli-cheddar tassies:
- Spoon about 1 tablespoon filling into each cup.
- In a small bowl, mix bread crumbs and melted butter; sprinkle over filling.
- Place in oven and bake until edges are golden brown, 18 – 22 minutes.
- Remove from oven and cool, in pans, 2 minutes before removing to wire racks.
- Serve warm.
Notes
If the pastry is crumbly and difficult to roll, then the crust is most likely too dry. Increasing the moisture will help the dough become more coherent. Add a few sprinkles of cold water (no more than a teaspoon at a time), handling the dough as little as possible until it’s evenly moistened.
Freeze Option: Freeze cooled tassies on waxed paper-lined baking sheets until firm. Transfer to resealable plastic freezer bags. To use, re-heat on an ungreased baking sheets in a pre-heated 350° oven for 14 – 16 minutes or until lightly browned and heated through.