Ingredients:
PASTRY:
8oz. all-purpose flour
3 1/2 oz. butter
pinch of celery salt
1 oz. finely chopped walnuts
FILLING:
1 oz. butter
2 celery stalks
1 small leek, finely chopped
7 oz. heavy cream
7 oz. stilton cheese
3 egg yolks
Salt & pepper to taste
Directions:
Make Pastry:
1. Combine ingredients, chill, roll out thinly and cut into rounds.
2. Place rounds in tart tins (or muffin pan).
3. Bake blind for 10 minutes at 350˚.
Make Filling:
1. Melt butter, add celery and leek.
2. When tender, add 2 Tbsp cream and crumble in stilton.
3. Season with salt and pepper.
4. In separate pan, simmer remaining cream and pour over egg yolks stirring constantly.
5. Add egg and cream to stilton mixture.
6. Pour into pastry cases.
7. Bake for 15 minutes at 350˚.