Thank you to Katherine for this lovely recipe. Stilton is of course a local cheese - eg Long Clawson stilton - from Rutland.
Roll out some puff pastry and cut out circles in buttered/
oiled bun tray. Mix up chopped pear and chopped stilton and a chopped tomato.
Put teaspoon in each and then mix one egg with a splash of milk, add a little
of this mixture in each one, they will be like puffy mini quiche
tartlets. Bake in 220F oven for about 15 to 20 mins. They really puff up.
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