Plain flour, for rolling
250g shortcrust pastry
250g mascarpone
2 medium essential Waitrose British Free
Range Eggs
2 tbsp snipped fresh chives
100g Waitrose Wafer Thin British Ham, shredded
100g Cropwell Bishop Blue Stilton, crumbled
1. Preheat the oven to 190ºC, gas mark 5. On
a lightly-floured surface, roll out the pastry
thinly then, using an 8cm cutter, stamp out
rounds and use to line a 12-hole fairy cake or
bun tin.
2. In a bowl, beat together the mascarpone,
eggs and chives, then stir in the ham and
Stilton. Divide among the pastry cases
and bake for 20-25 minutes until set and
golden brown.