Mini Biltong Breakfast quiches
Combining the rich, savoury taste of South African biltong with a flaky crust from ready rolled puff pastry
Ingredients:
- X1 roll Today ready rolled puff pastry, thawed
- 30ml butter
- 1 onion, finely chopped
- 100g thinly shaved biltong, chopped
- 1 cup grated cheddar cheese
- 3 large eggs
- 300ml milk
How To Make Mini Biltong Breakfast quiches
- Preheat oven to 170C.
- Lightly roll out the pastry on a floured surface and use a cookie cutter or glass to cut out circles from the pastry, to fit your mini tart tins or muffin tin.
- Line the greased tin with the cut out pastry, dock the pastry with fork.
- In a pan, melt the butter and saute the onion.
- Spoon a bit of the onion into each pastry case.
- Top the onions with biltong and grated cheese.
- In a jug, whisk together the eggs and milk and pour into the pastry cases until almost full.
- Season with salt and pepper and bake for 10-15 minutes, or until the filling is set and the pastry golden in colour.
- Serve on a platter.
how do i get the pastry to become like a muffin to put the filling in?