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