Ingredients

The following ingredients have 24 Servings
  • 3 sheets shortcrust pastry
  • 10 g butter
  • 150 g asparagus finely chopped
  • 2 garlic cloves crushed
  • 1 tbs fresh thyme chopped
  • 150 g goat's cheese
  • 2 eggs lightly beaten
  • 2/3 cup cream
  • 1 pinch salt and pepper

Instruction

  • Preheat oven to 180C. Grease 24 holes of patty pan trays or mini muffin tin.
  • Cut 24 rounds from pastry with a 7 cm cutter. Place rounds into patty pan holes.
  • Heat the butter in a small frying pan.
  • Add the asparagus, garlic and 2 teaspoons of the chopped thyme, cook, stirring occasionally, for about 5 minutes or until the asparagus is soft.
  • Divide the asparagus mixture and cheese among the pastry cases.
  • Combine egg and cream in a small jug, season with salt and pepper, then pour over the asparagus and cheese mixture.
  • Sprinkle the tops with the remaining thyme leaves.
  • Bake, uncovered for approximately 15 minutes or until browned slightly.