Pancetta and Parmesan Tassies


Pancetta and Parmesan Tassies
makes 24 tassies
  • 8 Tablespoons (4 ounces) unsalted butter
  • 4 ounces cream cheese
  • 1 1/2 cup unbleached all-purpose flour
  • 1/2 cup half-and-half
  • 1 extra large egg
  • 1/8 teaspoon kosher salt
  • 4 ounces pancetta, cut into 1/4-inch dice, cooked and drained
  • 1/2 cup grated parmesan cheese
  • 1/4 cup chopped fresh chives
  • Cayenne pepper to taste
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until creamy.  Gradually add the flour; beating on low speed until blended.  Shape the mixture into 24 balls, place on a parchment lined baking sheet and refrigerate for 1 hour.
Lightly grease the wells of a 24-cup mini-muffin pan.  Place the dough balls into the cups, pressing on the bottom and up the sides to form a cup; set aside.
Preheat the oven to 375º F.  In a small bowl, whisk together the half-and-half, egg, and salt.  Evenly sprinkle the cooked pancetta into the pastry cups; top with 1 teaspoon of parmesan.  Evenly drizzle half-and-half mixture over cheese and sprinkle with chives.  Bake for  20-25 minutes or until puffed and golden brown.  Carefully remove the tassies from the muffin pan and transfer to a wire rack to cool briefly.  Serve warm with cayenne pepper to taste.  Cooled leftovers can be stored in an airtight container in the refrigerator for up to 3 days.  Reheat in a 350º F oven for 5-10 minutes or until warmed through.

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