Broccoli Cheddar Tassies

1 cup butter, softened
6 ounces cream cheese, softened
2 cups all-purpose flour

1 package (16 ounces) frozen chopped broccoli
1 large egg, lightly beaten
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/4 cup 2% milk
1/4 cup mayonnaise
1/2 cup shredded sharp cheddar cheese

1/4 cup dry bread crumbs
1 tablespoon butter, melted

In a small bowl, cream butter and cream cheese until smooth. Gradually beat flour into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or until firm enough to handle. Preheat oven to 350°. Shape dough into 1-in. balls; place in greased mini-muffin cups. Using floured fingers, press evenly onto bottoms and up sides of cups.

Cook broccoli according to package directions; drain. In a large bowl, combine egg, condensed soup, milk and mayonnaise; stir in cheese and cooked broccoli. Spoon about 1 tablespoon filling into each cup. For topping, mix bread crumbs and melted butter; sprinkle over filling. Bake until edges are golden brown, 18-22 minutes. Cool in pans 2 minutes before removing to wire racks. Serve warm.

To Make Ahead: Dough can be made 2 days in advance. Freeze option: Freeze cooled pastries on waxed paper-lined baking sheets until firm. Transfer to resealable plastic freezer bags. To use, reheat pastries on ungreased baking sheets in a preheated 350° oven 14-16 minutes or until lightly browned and heated through. Makes about 4 dozen.