Cheese Pastry Shells

Combine flour and salt; cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in cheese.

Sprinkle cold water evenly over surface, stirring with a fork until all dry ingredients are moistened.

Shape dough into 10 balls.

Roll to 1/4-inch thickness, and fit into ten 3-inch tart pans.

Bake at 425 for 10 minutes or until golden brown. Gently remove pastry shells from pans; set aside to cool before filling.