8 Tablespoons (4 ounces) unsalted butter
4 ounces cream cheese
1 1/2 cup unbleached all-purpose flour
1/2 cup half-and-half
1 extra large egg
1/8 teaspoon kosher salt
4 ounces pancetta, cut into 1/4-inch dice, cooked and drained
1/2 cup grated parmesan cheese
1/4 cup chopped fresh chives
Cayenne pepper to taste

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until creamy. Gradually add the flour; beating on low speed until blended. Shape the mixture into 24 balls, place on a parchment lined baking sheet and refrigerate for 1 hour. Lightly grease the wells of a 24-cup mini-muffin pan. Place the dough balls into the cups, pressing on the bottom and up the sides to form a cup; set aside. Preheat the oven to 375º F. In a small bowl, whisk together the half-and-half, egg, and salt. Evenly sprinkle the cooked pancetta into the pastry cups; top with 1 teaspoon of parmesan. Evenly drizzle half-and-half mixture over cheese and sprinkle with chives. Bake for 20-25 minutes or until puffed and golden brown. Carefully remove the tassies from the muffin pan and transfer to a wire rack to cool briefly. Serve warm with cayenne pepper to taste. Cooled leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350º F oven for 5-10 minutes or until warmed through. Enjoy!