Cheese Pastry Shells

Oxmoor House
10 pastry shells


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2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
1/2 cup (2 ounces) shredded process American or Cheddar cheese
1/4 cup cold water


Combine flour and salt; cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in cheese. Sprinkle cold water evenly over surface, stirring with a fork until all dry ingredients are moistened.

Shape dough into 10 balls. Roll to 1/4-inch thickness, and fit into ten 3-inch tart pans. Bake at 425° for 10 minutes or until golden brown. Gently remove pastry shells from pans; set aside to cool before filling.

Created date

February 2010