Pepper Jelly Puffs

1 (5 ounce) jar Old English cheese
1/2 cup butter
1 cup flour
2 tablespoons water
1 (4 ounce) jar hot pepper jelly

Cut cheese and butter into flour. Quickly stir in water and shape into a ball. Refrigerate overnight.

Roll out dough very thin and cut with a biscuit cutter into 2-inch circles. Place 1/2 teaspoon pepper jelly in center of each circle. Fold over and crimp edges with fork. Bake at 350 for 10 minutes. Puffs may be frozen before or after baking. Reheat before serving.

Yields 2 to 3 dozen.

Source: Best of the Best from the Deep South Cookbook