A small cheesy tartlet with a delicious name which I found in the 1945 Women’s Institutes Home Cookery Book. Like so many simple recipes, this one is open to variation – try adding some finely chopped ham, or a little flaked smoked fish and some chopped chives to the filling. Demonstrated at the 2011 Melbourne Food and Wine Festival.


  • One batch of Never Fail Pastry, well chilled.

  • Filling

  • 2 tbsp (20g) flour

  • 1 cup (85g) grated cheese

  • 1 egg

  • ½ tsp hot English mustard

  • 1 cup (225ml) milk

  • A pinch cayenne

  • Salt and ground white pepper to taste

  • Finely chopped parsley or chives to garnish


  • 1.

    Preheat the oven to 200°C and have ready a tray of 12 ungreased patty tins.

  • 2.

    Remove the pastry from the fridge, let it rest for 20 minutes and then roll it out on a floured board.

  • 3.

    Cut out 12 circles of pastry and use them to line the patty tins. Chill the pastry-lined tins while you make the filling.

  • 4.

    Mix all the filling ingredients together in a saucepan and set over a medium heat. Cook for about 3 minutes until the mixture thickens, stirring all the time.

  • 5.

    Pour the mixture into a bowl, cover with a piece of waxed paper to prevent a skin from forming and set aside to cool for at least 20 minutes. Spoon the filling into the pastry cases and bake for 20–25 minutes.

  • 6.

    Garnish with a little chopped parsley and serve warm.

  • 7.

    Makes 12

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 147kj
  • Fat Total 9g
  • Saturated Fat 4g
  • Protein 6g
  • Carbohydrate 8g
  • Sugar 2g
  • Sodium 167mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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