1 lg. egg, beaten
1/2 c. milk
1/4 tsp. salt
1 c. grated Swiss or cheddar cheese, not packed down

PASTRY:

1/2 c. butter
1 c. flour
3 oz. pkg. cream cheese

Combine egg, milk and salt. Divide cheese into 24 miniature muffin pans, that have been lined with pastry. Slowly dribble egg mixture over cheese. Bake at 350 degrees for 30 minutes.

Combine all ingredients for pastry until smooth. Chill. Roll into 24 small balls and press with finger over bottoms and up sides to the top of tiny muffin pans. These are the same small muffin pans used to make Pecan Tassies. Can be easily frozen.