Triple Cheese and Mustard Tartlets
4 sheets ready-rolled puff pastry1 ½ cups (300g) feta cheese
1 ¼ cups (250g) ricotta cheese
1cup (80g) coarsely grated parmesan cheese
1 cup (70g) stale breadcrumbs
2/3 cup finely shredded basil
¼ cup (60ml) hot English mustard
2 tablespoons dill seeds
1 tablespoon ground cumin
¼ 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 230°C for about 20 minutes or until lightly browned and puffed.
Yield: 36.
Note: Filling can be made 2 days ahead. Store, covered, in refrigerator.