INGREADIENT

• 3 sheets shortcrust pastry
• 10 g butter
• 150 g asparagus finely chopped
• 2 garlic cloves crushed
• 1 tbs fresh thyme chopped
• 150 g goat's cheese
• 2 eggs lightly beaten
• 2/3 cup cream
• 1 pinch salt and pepper

Direction

1. Preheat oven to 180C. Grease 24 holes of patty pan trays or mini muffin tin.
2. Cut 24 rounds from pastry with a 7 cm cutter. Place rounds into patty pan holes.
3. Heat the butter in a small frying pan.
4. Add the asparagus, garlic and 2 teaspoons of the chopped thyme, cook, stirring occasionally, for about 5 minutes or until the asparagus is soft.
5. Divide the asparagus mixture and cheese among the pastry cases.
6. Combine egg and cream in a small jug, season with salt and pepper, then pour over the asparagus and cheese mixture.
7. Sprinkle the tops with the remaining thyme leaves.
8. Bake, uncovered for approximately 15 minutes or until browned slightly.