1 Ridgewell cheese, grated
150g natural yoghurt
2 tbsp chopped fresh basil or 1 tsp dried
freshly ground black pepper
400g packet of frozen puff pastry, thawed
beaten egg to seal and glaze pastry

Serves 8

Mix the cheese, yoghurt, basil & pepper together. Roll out the pastry and cut out 16 circles, each about 10cm in diameter. Place 8 circles onto baking sheets and spoon the cheese mixture onto them. Put the lids on, seal and glaze and make a small slit in the tops.

Bake at 220^oC for 15 minutes.

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