• 6 oz (175 g) flaky pastry
• 1 oz (28 g) butter
• 1 free-range egg
• 2 oz (56 g) mature cheddar cheese, grated
• ¼ teaspoon dry mustard
• Salt and cayenne pepper

Method:

1. Melt the buitter in a suacepan, add the grated cheese and beaten egg with the mustard, salt and cayenne pepper.
2. Cook on a low heat, stirring, until the mixture thickens.
3. Roll out the flaky pastry thinly and cut into rounds using a 4" (10 cm) pastry cutter.
4. Put a little of the mixture on each round of pastry.
5. Dampen the edges of the pastry, fold over and seal the edges well.
6. Lay out on a wet baking tray and bake in a pre-heated oven at Gas Mark 6 (400°F/200°C) for about 20 minutes.

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