Salmon Tartlets - cooking recipe

Ingredients

1/2 cup butter (softened)
3 ounces cream cheese (softened)
1 cup flour
1 green onion (minced)
2 eggs
1/2 cup milk
1 tablespoon butter (melted)
1 teaspoon lemon juice
1/2 cup breadcrumbs
1 1/2 teaspoons dried parsley
14 ounces canned salmon
salt (to taste)
pepper (to taste)
1 pinch sage

Preparation

Beat butter, cheese and flour, roll into a ball and chill 1-2 hours.
Drain/de-bone salmon. Transfer to a large bowl. Add onion, parsley, lemon, butter, salt, pepper and sage. Add eggs and milk, mix and mash together well. Stir in crumbs.
Remove the cream cheese pastry dough from the refrigerator and roll into 12 balls. Place each ball into an ungreased muffin cup (standard size) and press along bottom and up sides to form nice little shells (this takes a little patience, but the first time i did it the recipe never mentioned chilling the dough and it took FOREVER!).
Fill each tart shell with the salmon mixture all the way to the top.
Bake at 350 for 30-35 minutes.
Let cool in pans about 5 minutes before removing (go gently around edges with a butter knife and they should pop right out!).