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Triple Cheese and Mustard Tartlets

4 sheets ready-rolled puff pastry
1 cups (300g) feta cheese
1 cups (250g) ricotta cheese
1cup (80g) coarsely grated parmesan cheese
1 cup (70g) stale breadcrumbs
2/3 cup finely shredded basil
cup (60ml) hot English mustard
2 tablespoons dill seeds
1 tablespoon ground cumin
teaspoon cayenne pepper

Cut 9 x 8cm rounds from each pastry sheet, press rounds into 3 x 12 hole mini muffin pans (1 tablespoon capacity). Combine remaining ingredients in bowl; mix well. Spoon a tablespoon of filling into each pastry case; pinch pastry edges decoratively. Bake at 230C for about 20 minutes or until lightly browned and puffed.

Yield: 36.

Note: Filling can be made 2 days ahead. Store, covered, in refrigerator.