25 g/1 oz butter
1 leek, trimmed and thinly sliced
150 g/5 oz shelled petits pois
100 ml/3½ fl oz milk
pinch of freshiy grated nutmeg
200 g/7 oz Roquefort cheese, diced
35-50 Pâte Brisée tartlet cases
salt and pepper


1.Melt the butter in a saucepan. Add the leek and cook over a low heat, stirring occasionally, for about 5 minutes until softened.
2.Add the petits pois, season with salt and pepper and cook, stirring occasionally, for about 20 minutes.
3.Beat the eggs with the milk, nutmeg and a pinch of salt in a bowl.
4.Preheat the oven, 200°C/400 F/Gas Mark 6. To serve, spoon the leek and petits pois mixture into the pastry cases, cover with 1 tablespoon of the egg mixture and top with a few cubes of Roquefort.
5.Place on a baking sheet and bake for about 10 minutes.

Leave a Reply

Your email address will not be published.