Mini Stilton, Walnut and Celery Quiches

Try this delicious recipe for stilton, walnut and celery mini quiches – made with Jus-Rol’s all butter shortcrust pastry and ready in just 20 minutes.

Quick Stats

Easy

48 quiches

15 minutes bake time

Mini Stilton, Walnut and Celery Quiches

Try this delicious recipe for stilton, walnut and celery mini quiches – made with Jus-Rol’s all butter shortcrust pastry and ready in just 20 minutes.

Ingredients

500g Jus-Rol, All butter shortcrust pastry
1 onion peeled and diced
50g butter
3-4 sticks celery
200g stilton cheese
2 eggs
200ml single cream
Pinch black pepper
Pinch nutmeg, grated
100g soft white cheese, crumbled
48 walnut pieces

Made With

All Butter Shortcrust Pastry Block

Jus-Rol’s All Butter Shortcrust Pastry Block with its rich buttery taste gives that extra special touch to any recipe.

Equipment required

Rolling Pin
Cookie Cutter
Shallow Tart Moulds
Frying pan
Mixing bowl
Wooden spoon

Techniques Used

How to Roll Shortcrust Pastry

Method

Preheat oven to 200ºC (180ºC an assisted)/400ºF/Gas 6.
Roll out pastry, cut with cookie cutter and line tart moulds. You may need to do this in batches. Put to chill whilst making filling.
Sauté the onion and 2 sticks of celery diced in the butter, allow to cool.
Mix together the egg, cream and 1/3 the Stilton, then season with black pepper and nutmeg.
Divide the cooled onion mix between the mini tart cases, carefully top with the cheese and egg mixture and bake for 15 minutes until set and the pastry is golden. Allow to cool.
Cream together the remaining Stilton with the soft white cheese and use to top the tarts, garnish with the celery slice and half walnut.