Stir together egg; flour; half-and-half, cream, or milk; oregano; rosemary; and pepper in a mixing bowl until smooth. Stir in artichokes, feta cheese, onion, and olives. Fill Orange Pastry Shells with mixture (about 1 tablespoon each). Sprinkle with finely shredded Parmesan cheese.

Bake in a 425 degree F. oven for 5 minutes; reduce oven temperature to 350 degrees F. Bake 15 minutes more or until puffed and lightly golden. Cool in pans for 5 minutes; transfer to wire racks. Cool. Serve warm or cool. Makes 24.

Beat 1/2 cup butter, softened; 4 ounces cream cheese or reduced-fat cream cheese (Neufchatel), softened; 1-1/2 teaspoons finely shredded orange peel; and 2 tablespoons orange juice in a mixing bowl until smooth. Gently stir in 1-1/4 cups whole wheat pastry flour or all-purpose flour and 1/2 teaspoon salt just until dough forms. Knead the dough with your hands, if necessary to blend in all the flour. Cover with plastic wrap and refrigerate for 2 hours or until firm enough to handle. Form pastry into twenty-four 1-inch balls; press each ball into a 1-3/4-inch muffin cup, forming an even crust.

Refrigerate pastry for Orange Pastry Shells, covered with plastic wrap, for up to 3 days.