Filling: Scatter the cheese and biltong evenly over the bottom of the 8 pastry cases. Whisk together the eggs, egg yolk, salt, cream and milk until just
blended. Stir in the melted butter and pour the mixture over the cheese and biltong in the pastry cases. Bake for 15-20 minutes or until a knifepoint
inserted in the middle comes out clean. Garnish with extra biltong slices and serve immediately.
The recipe has already been added to your recipe book.
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Join in on Col’Cacchio pizzeria Celebrity Chef Series and donate to the Children's Hospital Trust.
Serve with a dollop of Greek yogurt.
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