To make pastry shells, sift together flour and salt; stir in cornmeal. Cut in shortening until mixture resembles fine crumbs. Stir in grated cheese. Sprinkle water over mixture, tossing lightly with a fork until pastry is uniformly dampened.
Roll to about ⅛" thickness on lightly floured surface. Cut with 2" biscuit cutter. Press pastry circles into tiny tart cups