--PASTRY:-- 2 sticks butter

6 ounces cream cheese

2 cups flour

--FILLING:-- 1 package Knorr cream of leek soup

2 cups milk

1 cup cream

4 eggs

1/2 pound Swiss cheese -- grated

1 teaspoon dry mustard

1 teaspoon salt

1/4 teaspoon pepper

Pastry: Allow cheese and butter to soften. Cream together with hands to blend w ell. Work flour into mixture. Pinch off small balls of pastry; press into petit e cupcake pans.

Filling: Bring soup and milk to a boil; cool slightly. Stir in cream. Cool. Bea t eggs with remaining ingredients; add to soup. Fill pastry cups. Bake at 375 d egrees for 30-35 minutes. Makes 4 dozen. Double pastry for 8 dozen. There is pl enty of filling. Recipe from "One Million Recipes CD"

busted by Judy R.