8 oz (225 g) flaky pastry
beaten egg to glaze
parsley sprigs and tomato wedges to garnish
beaten egg to glaze
parsley sprigs and tomato wedges to garnish
for the filling
2/3 cup (150 ml) 1/4 coating cheese sauce (made with 4 oz (100 g) cheese
1 egg, scrambled
Salt
pepper
1 teaspoon chopped chives
1 egg, scrambled
Salt
pepper
1 teaspoon chopped chives
method
1. Roll out the dough to 5 cm (2 inches) thick and cut out 7.5 cm (3 inch) rounds.
2. Place the rounds on a baking sheet and mark out lids from the centre of each with a smaller pastry cutter, cutting about halfway through the dough.
3. Arrange on a baking sheet. Brush with beaten egg and bake in a preheated hot oven 230°C (450°F) Gas Mark 8 for 15 to 20 minutes or until crisp and golden brown.
4. Take off the lids and scoop out any soft inside.
5. Mix together the sauce, egg, salt, pepper and chives.
6. Use to fill the pastry cases and garnish with parsley and tomatoes.
7. Warm through before serving or serve cold.
2. Place the rounds on a baking sheet and mark out lids from the centre of each with a smaller pastry cutter, cutting about halfway through the dough.
3. Arrange on a baking sheet. Brush with beaten egg and bake in a preheated hot oven 230°C (450°F) Gas Mark 8 for 15 to 20 minutes or until crisp and golden brown.
4. Take off the lids and scoop out any soft inside.
5. Mix together the sauce, egg, salt, pepper and chives.
6. Use to fill the pastry cases and garnish with parsley and tomatoes.
7. Warm through before serving or serve cold.
serving amount
serves 4
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