1 pint milk
1 tablespoon rennet (junket)
1 ounce melted butter
2 ounces castor sugar
1 egg
4 ounces puff pastry
Heat milk and rennet until they curdle. Place a piece of muslin over a wire sieve and strain the milk through this, then leave to drain for 2 hours.
Roll out pastry to 1/8 – 1/4 inch thick and cut into 3 inch rounds. Put into patty tins, and push out pastry from the base towards side and top, so that it is paper thin at base, and will cook through easier.
Sieve the curds (there should be about 4 ounces) and add the butter and sugar; beat in egg. Put a spoonful of mixture into each patty tin and bake in a moderately hot oven 15 – 20 minutes, till the pastry is cooked and filling is set and golden brown.