Makes 18
Preparation Time 30 minutes
Baking Time 25 minutes
Oven Temperature 160°C

• 2 rolls of ready-made shortcrust
• pastry, defrosted
• 30ml butter
• 1 large onion, finely chopped
• 100g thinly shaved or finely
• chopped biltong
• 250ml grated Cheddar cheese
• 3 large eggs
• 375ml milk or cream or a mixture

1 Roll the pastry out lightly and use a cookie cutter or something similar to cut circles out of the pastry to fit mini quiche or muffin tins. Line the tins with the pastry. Bake blind for 10 minutes.
2 Heat the butter and sauté the onion until soft. Spoon a little into each pastry case. Top with biltong and cheese.
3 Mix the eggs and milk together in a jug. Pour into the pastry cases until they are almost full. Bake in a preheated oven for 12 to 15 minutes or until set.

Text and image: Ideas