Ingredients
1 roll ready to use puff pastry
Butter (to grease the muffin tin)
2 cups fatty biltong (finely sliced)
1 cup cheddar cheese (grated)
3 eggs (whisked)
1 cup milk
thyme leaves (fresh)
basil leaves (chopped)
salt and black pepper
Instructions
Grease a muffin tin and roll the pastry out.
Cut round pieces of dough, press down into each muffin tin.
In a mixing bowl, combine the biltong, cheese, eggs, milk and herbs.
Season and mix. Add spoon full of filling into the raw dough and bake
for 20 – 25 minutes at 180°C until set and dough is golden brown.
Cooks in: 25 minutes
Serves: 12
Difficulty: Easy
Pairs well with Survivor Pinotage.
