Corn Tarts With Beans And Salsa

Taken from Phyllis Carey's Casual GourmetPASTRY
1/2 cup unsalted butter
1 cup flour
1/2 cup yellow corn meal



FILLING
2 strips of bacon
1 clove garlic, minced
1/4 cup minced onions
1 -16 oz. can refried beans
3 oz. cream cheese
2 T. green chili salsa
1 /2 cup grated Cheddar cheese
Cilantro leaves
Sour cream

To make the pastry, cut butter and cream cheese into chunks.
Place in food processor with metal blade in place.
Add flour and corn meal.
Pulse to mix the ingredients together and form smaller pieces.
Then turn machine on and let it run until pastry forms a ball.
Remove pastry and use immediately or wrap in plastic wrap and chill.
Spray two miniature muffin pans with non-stick spray.
Roll dough into 24 balls and press one ball into each muffin cup to cover the bottom and sides of the cups.

To make filling, slice bacon into tiny pieces and cook until crispy.
Remove bacon to a paper towel to drain.
Add garlic and onion to pan and sauté in bacon fat until tender.
Stir together beans, bacon, cooked onions and garlic, cream cheese, salsa and Cheddar cheese.
Spoon bean mixture into the pastry lined cups and bake at 375 degrees for 25 minutes or until pastry is lightly browned. Top with a dollop of sour cream and a leaf of cilantro for garnish.
Serve warm or at room temperature.

Serves 24