Mix the melted butter and egg mixture together, add the water end beat well.
Sift the self raising flour, add the butter mixture and cut in with a knife until it forms a dough.
Grease some small muffin pans and press the crust into 32 – 36 small muffin holes.
Pre-heat the oven to 180ºC.
Make a white sauce, by melting the butter and stirring the cake flour into this to form a roux.
Place back onto low heat and add the milk, stirring all the time whilst cooking on low heat, until the sauce thickens.
Remove from the heat; add the grated cheddar cheese, parsley, mustard powder and salt. Mix together well.
Add the egg and beat quickly.
Spoon this mixture into the crust, sprinkle with extra cheddar cheese and top with paprika.
Bake for 40 minutes.
Serve lukewarm or cold.
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