Stilton and Fennel Tartlets
- 1 packet of 24 croustades
- 40g stilton, crumbled
- 1 spring onion, chopped
- 1 large egg
- 1 rounded tbsp of fennel, finely chopped
- 75ml double cream
- Salt and freshly ground black pepper
Place the croustades in a mini muffin tin or baking sheet, lined with Bake-o-Glide.
Place the remaining ingredients into a hand blender and mix until combined. Season well and pour carefully into tartlets
2, 3 and 4 oven AGA:Slide the tin onto the grid shelf on the floor of the roasting oven and bake for 10-12 minutes until golden brown.