Mini Chorizo Quiches

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Butter, for greasing the pans

1 1/2 cups all-purpose flour

1/4 teaspoon salt

8 tablespoons chilled unsalted butter, diced

5 tablespoons chilled water, plus extra as needed

6 ounces chorizo, or spicy Italian sausage, casings removed, and cooked until crisp

4 eggs

1/2 cup Mexican crema, or creme fraiche

1 cup grated Manchego, Swiss, or Pecorino Romano cheese

1/2 cup diced russet potatoes, boiled until tender and cooled

1/4 cup whole milk

Salt and freshly ground black pepper

Special equipment: 6 (4-inch diameter) tartlet pans with removable bottoms

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