Cheese pastries

    It makes several dozen, enough for 6 to 8 to have as an accompaniment to a first course.
    These pastries, served warm, are a wonderful accompaniment for a soup, a cold vegetable mousse, or any salad.

    • 1 cup flour
    • ½ tsp. salt
    • ½ tsp. paprika
    • a bit of fresh-ground black pepper
    • ½ cup butter
    • ⅓ cup grated Parmesan cheese
    • 4 oz. Cheddar cheese, grated
    • 2 Tbs. heavy cream, well chilled
    • 1 egg beaten with 1 tbsp. cold water

    1. Stir the flour together with the salt, paprika, and some fresh-ground black pepper. Cut the butter in with a pastry cutter or spin briefly in a food processor until the mixture resembles coarse meal. Toss it together with the grated cheeses, then sprinkle the cream over it and work the mixture with your hands until you have a smooth dough. Chill it for about 1 hour.
    2. Roll the dough out on a lightly floured board to a thickness of a little less than¼ inch. Cut it into strips½ inch wide and 1½ inches long. Brush the strips with the beaten egg, arrange them on ungreased cookie sheets, and bake them in a preheated oven at 325 degrees for 12 to 14 minutes, or until they are slightly puffed and beginning to brown on top.