Ingredients
1 1/4 cup flour
1/4 cup butter, cold
1/4 cup shortening
3 tbsp ice cold water

Filling
1 cup evaporated milk
1 egg
2 tbsp flour
1 1/4- 1 1/2 cup sharp cheddar cheese
1 scallion, green parts only finely chopped
1/4 tsp red pepper flakes
1/4 tsp black pepper
1/2 tsp garlic powder
1/2 tsp salt
cayenne pepper to sprinkle of top (optional)

Method
Mix flour and salt together in a bowl.
Using a fork or pastry cutter, cut butter and shortening into flour until the mixture resembles coarse cornmeal.

Add 3 tbsp of water and mix until well combined.
Wrap in cling wrap and refrigerate for at least 30 mins before using.
Preheat oven to 350.

In a bowl, mix flour with egg, mix until well combined and smooth.
Whisk in milk, then add all other ingredients, except cayenne pepper and stir. Set aside.
On a lightly floured surface, roll pastry to 1/8 inch thickness, in other words, pretty thin.
Line muffin pan with pastry, lightly press.

If the pastry becomes too soft, making it difficult to roll, place it back in the refrigerator for a few minutes to chill.
Bake crust for 5 mins, then remove from oven and spoon filling into the crust.
Return to oven and bake for an additional 15-20 mins.

The tops should puff up when they are done.
Remove from oven and allow to cool before eating.

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