To make the canapés mix 1 egg with 100ml crème fraîche, 35ml milk and freshly ground black pepper. Dice about 75g Stilton (or any crumbly blue cheese can be used) into 1cm cubes and fill each ready made pastry case with a couple of cubes and 1/2 tsp red onion marmalade. Fill the case with the cream mixture and top with a piece of walnut. Bake for 15 mins at 200’C/180’C fan. Alternatively roll out and blind-bake 6 starter sized pastry cases and fill each case with four times the amount stated above.
You will get about 24 canapés.
The hard bit will be keeping up with demand!