These can be made in shallow bun tins to serve hot as a first course. You could also make
them in tiny cocktail tins, to serve warm as appetizing bite-size snacks with a drink before a

175 g/ 6 oz/ l/2 cups plain flour
large pinch of salt
115 g/4 oz/8 tbsp butter
1 egg yolk
30 ml/2 tbsp cold water

For the filling
15 g/ 1/2 oz/1 tbsp butter
15 g/ 1/2 oz/2 tbsp flour
150 ml/ 1/4 pint/ 3 cup milk
115 g/4 oz Roquefort cheese, crumbled
150 ml/ 1/4 pint//3 cup double cream
2.5 ml/ 1/2 tsp dried mixed herbs
3 egg yolks
Salt and freshly ground black pepper
Makes 12
To make the pastry, sift the flour and salt into a bowl and rub the butter into the flour until it resembles breadcrumbs. Mix the egg yolk with the water and stir into the flour to make a soft dough. Knead until smooth, wrap in clear film and chill for 30 minutes. (You can also make the dough in a food processor.)
In a saucepan, melt the butter, 2stir in the flour and then the milk. Boil to thicken, stirring continuously. Off the heat, beat in the cheese and season with salt and pepper. Cool. In another saucepan, bring the cream and herbs to the boil and cook until the liquid has reduced to 30 ml/2 tbsp. Beat into the cheese sauce with the eggs.
Preheat the oven to 190C/375F. On a lightly floured work surface, roll out the pastry to 3 mm//8 in thick. Stamp out rounds with a fluted cutter and use to line your chosen bun tins.
Divide the filling between the tartlets; they should be filled or two-thirds full. Stamp out smaller fluted rounds or star shapes for the tops and lay on top of each tartlet. Bake for 20-25 minutes, or until golden brown.