500g puff pastry, thawed
12 PEPPADEW® Mild or Hot peppers, finely chopped
2oz mature Cheddar cheese, grated
5oz heavy cream
2 eggs, beaten
2 Tbsp finely chopped spring onions
Freshly ground black pepper
Preheat the oven to 350 degrees and lightly grease a mini-muffin tin. Roll out the pastry and using am 8cm round cookie cutter, cut out 24 rounds. about 8cm x 8cm rounds. Press the rounds of pastry gently into the muffin tin cups. Divide the PEPPADEW® peppers and the cheese equally between the pastry cases. Beat the remaining ingredients together in a jug and pour over the peppers and cheese so the pastry cases are three quarters full. Bake for 15-20 minutes until the filling is puffed up and golden. Serve warm with a glass of fruity red wine.