Smoked Salmon Tarts - cooking recipe

Ingredients

4 (9-inch) refrigerated pie crusts
1 1/2 c. half and half
4 eggs, beaten
1/4 lb. smoked salmon
1/2 c. Monterey Jack cheese
1/4 c. green onions, minced
1/2 tsp. dill weed (dried)
1/4 tsp. salt
1/8 tsp. pepper

Preparation

Cut each pie crust into 14 circles, using a 2 1/2-inch cutter. Place rounds in greased miniature muffin cups.
Trim excess pastry.