Mini Stilton, Walnut & Celery Quiches
500g Jus-Rol, Frozen All Butter Shortcrust Pastry Block
1 onion peeled and diced
3-4 sticks celery
200g stilton cheese
200ml single cream
Pinch black pepper
Pinch nutmeg, grated
100g soft white cheese, crumbled
48 walnut pieces
Preheat oven to 400ºF. Roll out the pastry, cut with a cookie cutter, and line tart molds. You may need to do this in batches. Put to chill whilst making the filling. Sauté the onion and 2 sticks of celery diced in the butter, allow to cool.
Mix together the egg, cream, and 1/3 the Stilton, then season with black pepper and nutmeg. Divide the cooled onion mix between the mini tart cases, carefully top with the cheese and egg mixture and bake for 15 minutes until set and the pastry is golden. Allow to cool.
Cream together the remaining Stilton with the soft white cheese and use to top the tarts, garnish with the celery slice and half walnut.