Cream together with hands butter and cream cheese. Gradually work flour into mixture. Pinch off small balls of pastry and press into mini-muffin tins. (Do not grease pans!)
Bring soup mix and milk to boil using low heat and stirring often. Cool slightly and stir in half-n-half. Let cool. Beat eggs, cheese mustard, salt and pepper together in small bowel. Add to soup mixture. Fill pastry cups. Bake at 375 degrees until brown (about 30 minutes). Serve warm.