PASTRY:

2 sticks butter
6 oz. cream cheese
2 c. flour

Allow cheese and butter to soften. Cream together with hands to blend well. Work flour into mixture. Pinch off small balls of pastry; press into petite cupcake pans.

FILLING:

1 pkg. Knorr cream of leek soup
2 c. milk
1 c. cream
4 eggs
1/2 lb. Swiss cheese, grated
1 tsp. dry mustard
1 tsp. salt
1/4 tsp. pepper

Bring soup and milk to a boil; cool slightly. Stir in cream. Cool. Beat eggs with remaining ingredients; add to soup. Fill pastry cups. Bake at 375 degrees for 30-35 minutes. Makes 4 dozen. Double pastry for 8 dozen. There is plenty of filling.