
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
Equipment required
- Rolling Pin
- Cookie Cutter
- Shallow Tart Moulds
- Frying pan
- Mixing bowl
- Wooden spoon
Techniques Used
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How to Roll Shortcrust Pastry
How to Roll Shortcrust Pastry
- For best results when rolling out shortcrust pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn/ line the tin by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Shortcrust pastry should be rolled out to approx. 3-5 mm. depth.
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.