1 8-ounce can green or white asparagus
4 ounces cream cheese
1/3 pound carrots, shredded
Combine all ingredients. With a scalloped cookie cutter, cut unbaked pie crust or turnover pastry into rounds; fit into mini-tartlet pans. Fill with asparagus mixture. Bake 18-20 minutes at 375 degrees. Makes 24 to 30 tartlets.
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