|Flaky pastry||8 Ounce (225 g)|
|Beaten egg||1 (to glaze)|
|Parsley sprigs||2 , garnish (to garnish)|
|Tomato wedges||3 , garnish (to garnish)|
|Cheese sauce||1 Pint (150 ml, made with 100 g/4 oz cheese)|
|Egg||1 , scrambled|
|Chopped chives||1 Teaspoon|
Roll out the dough to 5 cm/2 inches thick and cut out 7.5 cm/3 inch rounds.
Place the rounds on a baking sheet and mark out lids from the centre of each with a smaller pastry cutter, cutting about halfway through the dough.
Arrange on a baking sheet.
Brush with beaten egg and bake in a preheated hot oven (230°C/450°F, Gas Mark 8) for 15 to 20 minutes or until crisp and golden brown.
Take off the lids and scoop out any soft inside.
Mix together the sauce, egg, salt, pepper and chives.
Use to fill the pastry cases and garnish with parsley and tomatoes.
Warm through before serving or serve cold.