–Look out because these tiny pies are addictive! One time I donated them to a bake sale and a child stood there, ate one and then bought another and another, one at a time for 50 cents a piece until they were gone!
-2 1/2 cups grated cheddar cheese, divided
-1 2/3 cups AP flour, plus 2 tsp
-1 cup unsalted butter
-2 egg yolks
-a pinch of salt
-a pinch of paprika
-1 cup light cream
For the crust:
Combine 2 cups of the cheddar cheese with 1 2/3 cups flour, then work in the butter to form a dough. Chill dough for 1 hour.
Meanwhile, Make Filling:
Combine egg yolks, 2 tsp flour, salt and paprika in a medium saucepan. Stir in light cream and cook, stirring constantly, over medium heat, until mixture thickens and just comes to a boil.
Thinly, roll out chilled dough. Cut into 2″ circles (juice glass dipped in flour works perfectly).
Press into miniature muffin tins.
Fill with cooled cheese filling and top with a slightly smaller piece of dough, pressing firmly around the edges to seal.
Bake in a preheated 325F degree oven for about 25 minutes, or until just lightly browned. Best served at room temperature.