PASTRY:

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

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

FILLING:

1 pkg. Knorr's leek soup
2 c. milk
1 c. evaporated milk
4 eggs
1/2 lb. grated Cheddar cheese
1 tsp. dry mustard
1 tsp. salt
1/4 tsp. pepper

Bring soup and milk to boil. Cool slightly and stir in the evaporated milk. Cool. Beat eggs with remaining ingredients and add to the soup. Fill pastry cups and bake at 375 degrees until brown, about 20 minutes. May freeze and reheat. Makes about 4 1/2 dozen.